Unlike visiting a new neighbor’s house, visiting a steak house comes with a virtual guarantee that you’ll be welcomed, fed, and trusted with knives. Make a hunger-halting house call with today’s Groupon: for $25, you get $50 worth of authentic Argentine steak-house fare and drinks at Buenos Aires Grill. A $30 minimum purchase per person is required on Fridays and Saturdays from 8 p.m. to 10 p.m.
Flame whisperers at Buenos Aires Grill harness traditional Argentine cooking techniques, roasting cuts of top-quality beef atop wood-fired grills and mesquite charcoal as live tango dancers saunter past diners. Like a butcher's rolodex, the menu assembles a who's who of USDA Prime and Choice steaks, such as the marbled bone-in rib eye ($39) and the hand-cut filet mignon ($30 for an 8 oz.; $43 for a 14 oz.). An olive-oil marinade imbues the organic, 16-ounce frenched rack of lamb with rosemary and garlic ($36), and a light coating of garlic butter crowns fresh grilled wild salmon ($31). Knives weary of steaks' heartiness and incessant knock-knock jokes can seek refuge in homemade pastas, such as canelones, slender crepes enclosing ground veal, spinach, and parmesan cheese beneath a swath of béchamel and tomato sauce ($19).
Glasses of house wine ($8) populate the extensive wine list, which flaunts Argentina's specialty malbec alongside varietals from Chile and the United States. On Saturday nights, seasoned toe-tapper Gregory Phillips and a crew of live tango dancers strut beneath the dining room's candlelit exposed-brick walls, showcasing romantic Latin dance moves that sizzle enough to cook sirloin to well-done. Groupon holders should call at least 24 hours in advance to make a reservation.
Buenos Aires Grill
As the tango dancers that perform inside Buenos Aires Grill strut and twirl, they enact a wide range of dance influences—traditional polka, Cuban habanera, candombe rhythms from Africa—that reflect the same melting-pot culture that shaped the country’s food and, thus, the restaurant’s menu. Authentic asado—or grilled beef—cooks over a mesquite charcoal fire to ensure that fillets, rib eyes, skirt steaks, and porterhouses retain their natural juices. Chefs also stuff ravioli with ricotta cheese and crown angel-hair pasta with Pacific prawns, an option that most guests prefer to gnawing on a halo. Diners pair their entrees with pours from an extensive wine list that includes options from Argentina as well as France, Chile, Portugal, Spain, and California.
220 Virginia St.
Seattle, Washington 98101