Dining Guide

Dorrego’s

If your impression of Argentine cuisine is all sword and steak, Dorrego’s will expand your horizons. Chef Anthony Mesa weaves Texas ingredients and Argentine traditions into a menu that offers surprises on both sides: tiny octopus tentacles grilled and girded with a tarragon aioli, a Texas pork tomahawk with salsa criolla, flaky empanadas. Part of a $14 million remodel of the Valencia Hotel, the restaurant and bars are far more appealing, and the service is better too.