Drawing inspiration from South American cuisine, the cooks at Che Pibe Grill roast hearty meats such as new york strip steaks, short ribs, and pork kebabs over an open flame. The Sun Sentinel also praised their "light and flaky" empanadas for "devilishly generous portions of shredded chicken or ground beef" in a 2007 review. But the chefs have even more tricks up their sleeves—they incorporate Italian influences into dishes such as marinara-sauced pastas and homemade tiramisu.
In the casual dining room, waiters pass these and other menu items onto tables illuminated by cylindrical pendant lamps. Opposite the seating, a countertop dominates the space with its polished granite surface and constant demands that staffers shine its mosaic tiles.