Los Talas del Entrerriano

"On any given Sunday, Los Talas del Entrerriano will grill (and sell out) more than 70 racks of beef ribs; that’s in addition to hundreds of chorizos, blood sausages, and other grilled items. What’s essentially a big tent of meat in the suburbs, the place might not serve the best steak of your life, but it certainly epitomizes the Argentine parrilla experience. Large groups tend to fill the 450 spots at the long picnic tables in the warehouse-like space, but solo diners or smaller groups can find room at the U-shaped bar overlooking the grill dedicated to achuras (organ meats). The biggest spectacle is outside: Beef, goat, and pork are splayed on iron crosses and cooked over an open-flame pit, while smaller cuts and chicken are cooked on an Olympic-sized grill." - Allie Lazar

Tony met with therapist Marianna and had parrilla, a traditional Argentine meal called achuras, including kidney, chorizo, morcilla.

"This is a no-frills airport hangar for meat that barely has windows. Fires burn while staff shift embers, moving whole, slowly charring carcasses of pork and beef, attached to iron cross spits or atop vast grills. Eventually, wooden platters weighed down with kilos of beef and meaty juices land at your table; sides may or may not follow suit. No matter, as this is a legit steak dining experience—as authentic an experience you can get as if these people were your friends. Go wild and order sweetbreads or blood sausage." - Sorrel Moseley-Williams

"This is a no-frills airport hangar for meat that barely has windows. Fires burn while staff shift embers, moving whole, slowly charring carcasses of pork and beef, attached to iron cross spits or atop vast grills. Eventually, wooden platters weighed down with kilos of beef and meaty juices land at your table; sides may or may not follow suit. No matter, as this is a legit steak dining experience—as authentic an experience you can get as if these people were your friends. Go wild and order sweetbreads or blood sausage." - Allie Lazar