Restaurant

Carlitos Gardel

The Bozoghlians came to LA from Argentina in the mid-1990s and established this bastion of Argentine beef in 1996. Son Max Bozoghlian got his wine training at Bodega Weinert in Mendoza, and has assembled the best collection of Argentine wines in the city, maybe the country, as well as an enviable selection of nebbiolo bottlings from Piedmont. Eat: Meat, obviously, like ojo de costilla a la criolla, a ribeye with chimichurri. Wash it down with any one of the many back-vintage malbecs from Achával Ferrer or Catena Zapata. “This is one of the most underestimated places in the city,” says Andrey Tolmachov at Maude. “It’s one of the aces up my sleeve when I need to impress someone.”

   

Restaurant Info



This review appears in the print edtion of the April 2019 issue.
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