Steaks by Luis

Steaks by Luis

January 2018

We booked steaks by Luis a couple days in advance for a 5, course meal with boutique wines with every course (except for me cause I don’t drink).  We arrived a couple minutes early and another guy was already there. He was from Vancouver, Canada. He told us all about the steaks that he had and this really cool salt fish. They take a huge fish and cover it in foil. Then once they have put the foil on the put huge amounts of salt on top of the foil he said that it was super moist. Another guy joined us for the wait he was from England he was very happy to take this 5 –course steak meal because he is traveling with his Mom and she is a vegetarian. The guy from England ate his whole salad and 3 12 oz steaks and 3 pieces of dulce de leche cheesecake. 3 other people joined us for the wait and they weren’t nearly as social as the guy from England and the guy from Vancouver they just asked us if this is where you meet up for the Steaks by Luis meal and we said yes.  A man opened the door and asked us to come in. He brought out a platter of cold cuts and cheese that were all traditional Argentine sausages and that was the first course. The cheeses and cold cuts were great. Then he brought out strip steak empanadas that were amazing. We were encouraged to walk around the place and look at the meat that they had displayed and we would eventually eat. When everybody got at the restaurant (except for 2 people) Luis (the owner) talked about the courses and that this was a traditional Argentine BBQ called Asado. When you ordered Asado at a restaurant in Buenos Aires you would not get all of the sausages, pork shoulder, beef ribs and a 12 oz steak.You would just get the beef ribs if you ordered Asado at a regular restaurant. We started the 2nd course Salad the salad had a delish tomato on it that was grilled. The 3rd course was huge it was a big platter that had blood sausage, chorizo, intestines, sweet breads, pork shoulder and kidneys. My favorites were the intestines and blood sausage. It was served with gooey  provolone cheese that had chimichurri on top. Then the 4th  course was a 12 oz steak that was served with cream cheese and and garlic sauce a potato from the grill and some raspberry balsamic. The steak was really tender and I had watched Luis make it and now I was eating it. The final course the 5th course was a dulce de leche  cheesecake. The cheesecake was so good it had like an Oreo cookie crust that went perfectly with the dulce de leche cheesecake. Then when the last course ended my Mom and Dad had some more wine and talked with the remaining people that were still there and said goodbye to the ones that left a bit earlier that we did. Then before we left we took a photo with all the chefs (including Luis) and said goodbye to them.