Restaurants

When Alberto Abbate opened this steakhouse in December 2006 (originally as a sister to Buen Ayre, see right), it looked like a high-risk investment: the block he chose had a history of prompt closures. But this rather swish, romantic venue has become a hit with locals and draws punters from all over London. The main strengths are the sausages, black pudding and steaks – tender, carefully grilled, sourced in Argentina – and the wonderful all-Argentinian staff. Regulars get a hug from the mildly flirtatious, warm-hearted waiters, while the parrillero(grill chef) may wander round to say hello and check customer satisfaction at the end of an evening. Other than meat, the menu offers chargrilled red pepper, butter beans with garlic and parsley, and chargrilled mushroom with pesto, as well as tuna steaks. The wines are well chosen, and Don Pedro (ice-cream, nuts and whiskey) makes the perfect finale, though there are some fancy Mendozan licores to try.

Time Out Eating & Drinking Guide 2009