A high-protein diet can help build muscle, which comes in handy for fighting off a shark that is also on a high-protein diet. Take a bite out of the circle of life with today's Groupon: for $30, you get $60 worth of steak and more at Caminito Argentinian Steakhouse.
Voted the Best Steakhouse by the Valley Advocate in 2010, Caminito continues the centuries-old gaucho tradition of wood-grilling hearty eats over apple, oak, and maple smoke, resulting in succinctly charred succulent steaks that surrender to the fork and marvel the mouth. A menu filled with indulgent Argentinian-flared fare, showcases an 11-ounce skirt steak ($19.50), a 9-ounce filet mignon ($26), and a 13-ounce sirloin draped in gorgonzola-garlic butter with a chive mashed potatoes and grilled asparagus wrapped in prosciutto ($26). The gluten-averse can dine and drink without worry thanks to plentiful gluten-free options, including cold beers to wash down a mistakenly swallowed tablecloth. Live flamenco guitarists perform Thursday through Saturday to accentuate the ambience. A European-style terrace is seasonally opened for romantic outdoor dinners and roof-raising retiree break dance battles.
The Valley Advocate ranked the Caminito Agentinean Steakhouse as the Best Steakhouse of 2010. Yelpers give Caminito Agentinean Steakhouse a 3.5-star average, and TripAdvisors give it an average rating of 3.5 owl eyes.
Caminito Argentinean Steakhouse
The grill masters at Caminito Argentinean Steakhouse stay true to their culinary roots with a distinctly South American cooking tradition, which begins with hormone-free meat from cows that were fed a vegetable-only diet and raised on pastures instead of in cages. Manning a cast-iron grill stoked by locally sourced hardwoods, the expert chefs fire-kiss select cuts of beef to smoky perfection, infusing filet mignons, skirt steaks, and short ribs with rustic flavors that pair harmoniously with the restaurant’s robust selection of Argentinean red wines.
Although Caminito’s wood-fired steaks have earned it the Valley Advocate’s award for Best Steak House from 2010 through 2015, the menu proves that the restaurant does not live and die by expertly charred beef. Lobster-filled ravioli, pan-seared salmon, and seasoned chicken breasts showcase the kitchen team’s culinary repertoire, in addition to vegetarian entrees that aren't just snapshots of steak printed on soy paper. Refreshing sips of ale from Peak Organic Brewing Company complement hearty bites, and spoonfuls of flan and mousse bring meals to their bittersweet conclusion. On weekends, the acoustic strumming of guitarist Alvaro Olvera Sanchez nourishes famished ears with flamenco notes and classic Spanish songs.