From Our Editors
Morsels of grass-fed skirt steak, short ribs, and filet mignon sizzle on tabletop grills. Sweet caramel sauce runs down the sides of flan con dulce de leche. Light breading crisps atop a whitefish fillet. Each night, kitchen staffers, led by chef Mauro Sandoval, fill the warmly-hued dining room at Buenos Aires Gardens with the savory sights and smells of authentic Argentinian fare. Outside, strings of incandescent bulbs sway above an umbrella-shaded patio as waiters test the deftness of their carrying arms by juggling bottles from the eatery’s wide selection of South American wines.