\t\t\t\t\t \t\t\t\t\t \t\t\t\t\t As temperatures drop in Buenos Aires, some of the city\u2019s best restaurants are spicing up and fighting the cold front with a wave of reinventions. Some are welcoming back defining chefs, others are refining the identities that made them stand out in the first place.\u00a0<\/p>\n
Changes range from new seasonal dishes and more expansive wine offers to new tasting experiences and a return to culinary roots.\u00a0<\/p>\n
Abreboca Fraga 541
\nMonday to Saturday, 8 p.m. to midnight; Sundays, noon to 4 p.m.<\/p>\n
The hidden and beautiful Andalusian patio in Chacagiales revamped its menu, with new chef Agustina Leiva taking over. Rest assured, the amazing homemade charcuterie \u2014 made famous by former chef Leonardo El Tucu Govetto Sosa \u2014 is still there, with only a few very welcomed twists, like the duck liver leberwurst. \u00a0 \u00a0 \u00a0<\/p>\n
Abreboca\u2019s essence of offering typical Argentine dishes from all over the country is now powered by new sommelier Federico Palmieri\u2019s selection, which features a slightly more \u201cfederal\u201d winelist from both new and established winemakers.\u00a0<\/p>\n
The renovation has not scrapped Abreboca\u2019s most popular dishes (a decision that speaks of its commitment to regulars), and instead brought some new solid additions to the menu that fit perfectly for the fall and winter seasons.\u00a0<\/p>\n
Our favorite? The Parmesan \u201cbomb\u201d gnocchi with spice-braised lamb, reduction cream sauce, and crispy fried leek. The so-hot-right-now beef cheeks with demiglace and lime beans are a close second.\u00a0<\/p>\n
The typical flan con dulce de leche has its own quintessential Argentine version, with a corn-made pudding, mascarpone cream, and DDL toffee. Other simple but pitch perfect choices include the surprising torront\u00e9s zabaione with fresh seasonal fruit and strawberry honey, and a sophisticated version of queso y dulce featuring a sweet potato, orange and cardamom preserve with goat cheese and spiced syrup.<\/p>\n
Santa In\u00e9s\u00a0 \u00c1valos 360
\nTuesday to Sunday, starting at 12:30 p.m.<\/p>\n
Chef Jazm\u00edn Marturet Set in its vintage-feel venue in the heart of La Paternal, chef Jazm\u00edn Marturet\u2019s MN Santa In\u00e9s is relaunching its menu with a clear geographic orientation, with each dish responding to a specific part of the world.<\/p>\n
Organized in a growing scale of intensity, Marturet\u2019s cooking continues to be influenced by Asia, the Middle East and Latin America. In that line, highlights include the raw kibbeh with pea bread, tomato, scallions, onion, grape oil and greens, as well as the smoked eggplant flatbread with egg and goat cream. The Soto Bakso Ikan Woku \u2014 Indonesian fish soup with wontons and rice \u2014 and spicy pork with kimchi, sweet potato noodles and pickles both take the intensity up a notch.\u00a0<\/p>\n
Among the main courses, the Pad Gra Pao and Khao Soi Gai evoke Thailand; the Chana Masala with pumpkin and chutneys points to India; the Wing Chun nods to China; and the falafel offers a rich and complex interpretation of Middle Eastern cuisine.\u00a0<\/p>\n
Deserts maintain that line, with identifying options like the peanut flan with bananas.<\/p>\n
Santa In\u00e9s\u2019 typical \u201csatellite\u201d dishes remain, as well as its clear stand on spice, dutifully warned on the menu: \u201cIf it\u2019s spicy, it\u2019s spicy.\u201d<\/p>\n
Chu\u00ed\u00a0 Loyola 1250
\nTuesday to Saturday, noon to 1 a.m.; Sundays, noon to 5 p.m.<\/p>\n
One of the most original restaurants in Buenos Aires, Chu\u00ed just celebrated its fifth anniversary in its warehouse-style salon and lush garden in Villa Crespo. With plenty of reasons to celebrate \u2014 owners are planning a couple of interesting new openings in Buenos Aires \u2014 the occasion was also marked by the return of Victoria Di Gennaro as executive chef, closing a successful tenure by former chef Kenji Heanna.<\/p>\n
Di Gennaro was responsible for Chu\u00ed\u2019s original gastronomic identity since its opening and the creator of its first menu \u2014 yes, the charred avocado with kimchi, leche de tigre and pumpkin dukkah that became Chu\u00ed\u2019s most popular dish is hers. With a 20-year-long career \u2014 which includes working with Francis Mallmann and heading the legendary Proper \u2014 her return promises a renewed emphasis on produce, seasonality, and fire cooking.<\/p>\n
New and established hits include the fried corn with roasted garlic butter, taj\u00edn and jalape\u00f1o mayonnaise, the llanero cheese (inspired on Brazil\u2019s beach queijinho) with fruit vinegar, Cachi chili, and oregano, and the funghi brioche sandwich. The relentless butterscotch toffee still tops the dessert list, and the woodoven pizzas continue to expand Chui\u2019s vegetarian offering.<\/p>\n
Bonus Track: Trescha\u2019s earlybird menu Trescha
\nMurillo 725
\nWednesdays to Saturdays, 6.30 p.m. and 9:45 p.m.<\/p>\n
One of the few Buenos Aires restaurants with a Michelin star, Trescha has been weathering the storm that hit the fine dining scene as a result of a severe drop in incoming foodie tourism.\u00a0<\/p>\n
Now, the restaurant run by wunderkind chef Tom\u00e1s Treschanski is expanding its offering with an earlybird, shorter menu that maintains the chef\u2019s thoroughness and quality and will be available on a new first shift at 6.30 p.m., three days a week.<\/p>\n
The new menu offers nine steps and a more dynamic flow, keeping Tresha\u2019s essence of attention to detail, ultimate respect for the produce, and four wine pairings specific for this version.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
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