At La Cabrera, a steakhouse known for its blitzkrieg of side dishes. Along with our steak we were deluged with potatoes, olives, eggs, tomatoes, peppers, and more.

Before we left for Buenos Aires, friends who had visited in years past spoke highly of the city’s steakhouses. Along with their recommendations they espoused exclamations of grass-fed!, cheap!, and Malbec!

I scoured message boards and blog posts and enjoyed the lively debates over BA’s best steakhouse. They were reminiscent of the age-old NY steakhouse debate. In the end we decided to visit two of the most highly respected of the lot: La Brigada and La Cabrera.

Is the beef grass-fed? Yes.
Is the Malbec outstanding? Yes.
Is there value compared to a NYC steakhouse? Yes.
Were we impressed? Not even close.

The steak is under seasoned. (And by under, I mean non-existent.) It lacks flavor and intensity. Perhaps I’m a spoiled New Yorker, accustomed to an aged Porterhouse with a buttery char. I’m willing to live with that.

Upon returning, we’ve circled up with the folks who were so effusive before our departure. They have directed us back to their statements, “I never said the meat was awesome. But it was pretty cheap, huh?” One friend, who had talked up the sweetbreads and lomo de bife dared to whisper, “I actually think the meat down there is really overrated. Personally, I think people get caught up in the hype.” Apparently.