From Ian Mount, The New York Times:
"The chef, Gastón Rivera, serves classic beef cuts like juicy ojo de bife, but serves it alongside an impressive array of untraditional side dishes including mashed pumpkin with raisins, beet purée and baked pearl onions in red wine. Arrive early to take advantage of the free champagne at the sidewalk waiting area. ... "
Serving lunch Wed–Sun, dinner and late-night nightly.
"This restaurant has become so well known among tourists visiting Buenos Aires, that the owners have also opened another branch up the street for spillover patrons, called La Cabrera Norte. The place and its branch deserve their very worthy reputations. The meat is excellent and comes in such huge portions that it's impossible to finish it. ... "
— Frommers.com
ADDRESS
Cabrera 5127,
Buenos Aires, Argentina C1414BGS
DESCRIPTION
From Ian Mount, The New York Times:
"The chef, Gastón Rivera, serves classic beef cuts like juicy ojo de bife, but serves it alongside an impressive array of untraditional side dishes including mashed pumpkin with raisins, beet purée and baked pearl onions in red wine. Arrive early to take advantage of the free champagne at the sidewalk waiting area. ... "
Serving lunch Wed–Sun, dinner and late-night nightly.
"This restaurant has become so well known among tourists visiting Buenos Aires, that the owners have also opened another branch up the street for spillover patrons, called La Cabrera Norte. The place and its branch deserve their very worthy reputations. The meat is excellent and comes in such huge portions that it's impossible to finish it. ... "
— Frommers.com