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.