"Inspired by Spanish and Italian migration to Argentina, the chefs at Beba continue to put their mark on seasonal local produce, playing with tradition (check out the caviar-topped knishes), and learning new things, especially as they get more into fish unique to Japan. They’re still making chard-wrapped involtini, golden brown empanadas, and a remarkable silky flan with dulce de leche, though, so don’t miss out on these. Beba is a place for a special meal with someone you love or a small group, where you can enjoy one of the best pisco sours in town before heading to the new- and old-world wine list." - ivy lerner frank, team infatuation
Rashad Bedier