"The restaurant of century-old Bodega Los Toneles leans more steakhouse than asado. The macho dining room is dimly lit with a polished concrete floor and plenty of leather, rawhide, and wood, all wrapped up in maroon velvet curtains. The 4-foot-long wooden pepper grinders and wine decanters are all part of the show, as is dry-aged beef hanging in a centerpiece glass case. If it’s available, order the aged T-bone with black garlic injections. Fish, seafood, and creative salads are also available." - Karen Catchpole
