Find and book great restaurantsFind a Restaurant
|Address:||93a Charterhouse Street, London EC1M 6HL|
|Tel:||020 3551 2816|
|Price: £56.00||Wine: £29.50||Champagne: £70.00|
|Opening Hours:||Mon-Sat 11.30am-11pm|
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Located adjacent to the Smithfield market, a real gem for lovers of good argentinian beef and malbec (the wine cellar is an Argentinian tour de force, and you will not be disappointed).
As restaurant afficionados know, consistency in the quality of food and service is a rare thing. We go there on a fairly regular basis (once every month or two), and I am happy to report that they get it better than in most restaurants across the city. We have been going there for at least two years, and although we certainly would not qualify as “regulars”, they almost always seem to remember us (especially the manager Rachel Rojas, who is delightful) and some detail about our last visit—and in any event we always get a warm welcome.
We tend to indulge in a glass or two before being seated, and the lounge area towards the front is intimate and comfortable, and they do not try to rush you to the table if you need some time to unwind (although they generally will come and ask if you are ready just as you are about to finish your drink, which is a nice touch).
Once at the table, the meat menu is displayed on a large wooden cutting board that is brought to the table—a rustic touch in an otherwise very stylish atmosphere. The meat is high quality, cooked to order and delivered hot—even if you order it blue, which reveals an institutional understanding of these important nuances; not just of the kitchen staff, but of the waiting staff and management as well. The side dishes are thoughtfully selected and generally prepared to a high standard. On the odd occasion that something is not up to par, it has been our experience that the managment and staff are quick to respond and remedy.
Two recommendations: try the house Malbec, which is very yummy (if you will pardon the technical term), and the bife de lomo medallions served rare served with the chimichurri salsa rather than the more continental offering of bernaise or mushroom sauces.