I think the T bone steak at Don Julio is really fabulous and service etc also great. But, in order for the prices to be real you must use your Club de Nation card, 20% off the entire bill including the wine.
I finally made it to Don Julio, and I was not particularly impressed.
Sure, the meat was good. But I have had equal or better quality at five or six other restaurants in town, usually for 2/3 or even 1/2 the price. It is extremely expensive, but not significantly higher quality than a bunch of other good parillas.
And, while they have a good asadero- they dont seem to have a chef.
Pretty much the only thing they have besides Asado is grilled zucchini and a couple of other veggies- and they are completely uninspired- when you get grilled vegetables in Italy, for example, they are grilled with herbs and maybe garlic, brushed with olive oil, salt and pepper. These are just plain- and as expensive as a good bife in another restaurant.
The competition, from places like Proper, for example, which serves a 1000gram bife for the same prices as Don Julio's 400gram version, and then, has an entire gourmet menu in addition, means Don Julio cant really just rest on its old laurels any more.
Plus, its about 75% clueless tourists.
It has this lost in time, 60s throwback attitude, but it didnt wow me, especially for the price.
"Room Temperature" is more confusing misnomer than anything meant to be taken literally. Ideally, reds are served slightly above cellar temperature (12-14C), and then enjoyed as they warm and open up during the course of the meal. Our guide is (roughly) as follows:Well the Wine was served at Room Temperature ( "Chambreè" pour les Français ) which was then 35 degrees C?
The "Room Temperature" in France or temperature de la Cave , will never exceed say 18 degrees C ? comments?
I had to laugh at that. Recommendations in Argentina are so difficult, with so many to choose from - Bordeaux, Burgundy, a nice Italian, Spanish...oh, wait.Her recs were spot on though and not only the pricey stuff.