thewanderingeater:
Interior
thewanderingeater:
Founding Partner of Hub Porteño Gonzalo Robredo
thewanderingeater:
Guest Chef Dante Liporace of Argentina
thewanderingeater:
Chef Fernando Navas of Balvanera
thewanderingeater:
Veal tongue humita and chimichurri powder
thewanderingeater:
Bread plate
thewanderingeater:
Calamari pasta, tomoato, morcilla with my Chardonnay, Catena Zapata 2013
thewanderingeater:
Sweetbreads & langoustine, curry granola, lemon peel puree
thewanderingeater:
Beef cheek, roasted onion jus, polenta crusted egg, mustard aioli
thewanderingeater:
Top of the Beef, button mushrooms, arugula pesto, salsa criolla
thewanderingeater:
Mate tea
thewanderingeater:
Setting
thewanderingeater:
Chorizo with apple and sweet pickled onions
thewanderingeater:
Provolone "pizza" with ham oil
thewanderingeater:
My wines and mate tea
thewanderingeater:
"Flan" with goat's milk dulce de leche
thewanderingeater:
Calamari pasta, tomoato, morcilla
thewanderingeater:
Market cheeses - Wedges of brie and goat cheese covered with honey and diced mango
thewanderingeater:
Beef cheek, roasted onion jus, polenta crusted egg, mustard aioli
thewanderingeater:
Sweetbreads & langoustine, curry granola, lemon peel puree
thewanderingeater:
Top of the Beef, button mushrooms, arugula pesto, salsa criolla