This new entry takes a decidedly studious approach to Argentina’s culinary art form: grilling. No quaint corner steakhouse here. Swank interiors rocket you past colonial expectations with crisp linens, plush seating, and tango music playing at a beguiling whisper as candles flicker. It’s all part of the stage setting for a menu that artfully balances Argentine standards, expected European influences, and a guiding reverence for all things meat. We noshed on provoleta grillada, grilled provolone cheese streaked with oregano. Morcilla was succulently grilled and distinguished from its Spanish counterpart by the heady use of ají. The traditional lomo alto (a ribeye) was grilled to perfection, amply sized, and ready for the aromatic house chimichurri. A parillada option offers a wide-range of grilled specialties, and non-meat lovers can sate themselves on grilled veggie sides and seafood, including garlicky prawns and a thick-cut ahi tuna steak sublimely seared.