At Martina, chef Daniel del Prado deftly fuses Argentinian and Italian cuisines, as he learned to do while growing up in Buenos Aires, where his grandmother made pasta every Sunday. That means he fills his empanadas with gorgonzola and uses the wood-fired grill to turn out flatiron steaks as well as to char beef tongue for the bruschetta. The Italo-Argentine connection continues at the bar, where Marco Zappia makes his own vermouths to flavor his low-alcohol cocktails. It also influences Morgan Lent’s wine list, with equal weight given to the Italian boot and the Andes. You might start with a light, floral Argentine torrontés with the spicy tuna tiradito, or head to Calabria with Librandi’s Efeso and seared scallops; then check out Viña Maitia’s bright, juicy Aupa Pipeño or Garcia & Schwaderer’s Carignan—new-wave Chilean choices as fresh and bright as del Prado’s dishes.
photo by Eliesa Johnson