March 26,

We were around by 0800. We had our Javas, but both skipped breakfast as we had booked another Argentine Asado, but this one is for lunch. I did some more blogging and Jeff read. Around 1140, we set out to catch the bus. The booking was for 1230. The University – on our way to the bus – just let out and I think everyone of the students was catching our bus! We finally caught a third bus.

We arrived at 1225 at Fogon Asado, Fireside Dining. We were the second couple to arrive. Nicholas, our greeter gave us a house specialty welcoming drink as others filed in. As we waited Jeff noted the placards labeling this place as “World’s 101 BEST Steak Restaurants 2024” and also 2025. We paid for this recognition, as in $150 each! With a tip at the end it ended up being $162.25 each. But I’m getting ahead of myself. It seemed everyone arrived and the nine of us were led into an intimate bar-type seating around an Asado (fire-grill) with displays of some meat, charred eggplant and corn on the cob, and pinecones & wood. The last single lady arrived about ten minutes late, but only missed that intro given by Nicholas. He introduced our Chef, Frederico, who explained the meat selections and purpose of the pinecones, all the while with a proper grill and fire going on behind him.

Anyway, this is a nine course meal with four pairings of wine and a dessert fortified wine as follows:
First wine pairing: Angelica Zapata, Chardonnay. First course: Ember-roasted Eggplant topped with Ricotta cheese then a rosemary, thyme & lemon sauce and peanuts. Second course: Ironed Provoleta (Provolone) cheese with Grilled Pear in a Torrontes wine reduction. Third course: Molleja (Sweetbreads) topped with tomato, ginger & parsley sauce.
Second wine: Quimera- a red wine blend of Malbec, Cab. Sav., Cab. Franc, and Merlot. Fourth course: Chorizo topped with Roasted Red Pepper Garlic, and Balsamic Vinegar Medley; & Morcilla (blood sausage or blood pudding) with Quince and Apple Chutney both served on Griddle baked Bread. Fifth Course: Slow Braised Asado al Papillote (Beef Short Rib enveloped in paper) served on a brushing of Miso topped with Sea Salt.
Third wine: Catena Zapata Malbec (from a 100 year old Argentine family tradition). Sixth course: Matambre (Pork Flank Steak/Skirt Steak) with a dollop of (mildly spicy) Yellow Chilli Sauce, and a Cilantro Lime garnish salad. Seventh: Pine Cone Smoked Flat Iron Steak with a Creamy Cauliflower Puree; Flame Roasted Corn topped with Beetroot Sprigs.
Fourth wine pairing: a 1423 Malbec, designed for this restaurant(only available at Fogon). Eighth course: Ribeye with Mashed Boniatos (a large swirl of sweet potato puree), and Grilled Veg.-red onion, potato, & mushroom, plus a drizzle of the Chef’s Vinaigrette.
Finally we ended with a Fifth, Fortified dessert wine, Soleria. Last and Ninth course: Pancake (crepe) filled with Dolce de Leche (caramel sauce) that Frederico flame seared brown sugar on in a flourish, and Patagonia Berries & Whipped Cream.

Wowza!! It was worth the splurge! What a meal!! Taste, presentation and food/wine pairings were all top notch!!! We were given a menu card and a recipe card of the “pancake” with Dulce de Leche. We thanked Frederico and Nicholas and with that we gave the tip & left, catching the bus back to our place. When we got back it was 1530, and we both had a siesta from our food coma. We did not have supper, but snacked on some bread and had Tia Maria, then we watched a movie.