It can be a hazardous business, eating. Just on Thursday I saw a new takeaway sushi spot cunningly called Sushi Store on Roque Saénz Peña Avenue downtown. Lured in by the hot pink and citrus orange colours I hopped in. Explicitly asking for any kind of tube roll without avocado, the first suggestion to come back? “Salmon and avocado.” No. I won’t be returning there any time soon, although they also make smoothies so I’ll be interested in slurping down one of those another time.
A quick forecast ahead to 2013, and restaurants I am keen to fill up at. Opened just last week, Epa Arepa on Soler and Carranza looks like a fun, fast stop-off in Palermo Hollywood, and as long as the prices remain in keeping what the product is (a corn crêpe) and taste fab, this could become a regular late-night joint to replace a loaded slice of Kentucky pizza.
Way up at the other end of the scale and located in Microcentro is Mullu, a new Peruvian establishment brought to you by the already successful hands of José Castro Mendivil, owner of Osaka and Sipan. Just beginning to garner some attention, it seems Mullu’s raw fish dishes surpass those of his other establishments, as does the price. Can’t wait to try it, so roll on 2013.
For ambience and a romantic setting, there is one place that hits the spot in every way. Intimate yet not uncomfortably silent, excellent service, the best sommelier in Argentina for the second consecutive year as voted for by Vino Argentino, it is San Telmo’s Aramburu.
Dinner proceedings should always be commenced with, of course, a pre-dinner cocktail, and for that I’ll take a cucumber Martini from Dill & Drinks’ mix-maker Juan Sebastián Ruiz. Or two.
A cold starter must come from those great Danes at the Club Danés. Chef Eduardo Marenco’s pork liver paté is the stuff of dreams, and indeed, when he lived in Denmark as an exchange student, he admits to eating it every day. Well, I’m in full agreement with him.
My salad course would come straight from Recoleta’s Gioia, a Hyatt-ed up version of the classic Caesar with the welcome addition of a perfectly poached egg and wonderfully crunchy bacon bits. Not necessarily very Italian, but sumptuous and accompanied a great dressing.
And while offal isn’t an official dinner course, I’m fascinated by the veal sweetbreads and rocket salad marinaded in figs from Donca Restaurant. An unexpected and innovative combination.
And moving onto the main event, the meat of the day, Aipim’s duck breast was perfectly pink, and teamed up with sopa paraguaya corn bread, caramelized peaches and shoyu leaves, was the real deal.
Dessert? Well, I can take it or leave it. It’s either too sweet or has too much dulce de leche, so allow me to simply toast you with the Champagne of your choice and bid you a happy and peaceful 2013.