Cuisine:

• Steak House
• Argentinian
• Casual
• Diner
• Homestyle

Pampas Argentine Steakhouse Description:
From the same outfit that gave Atlanta Don Taco, a chain of very good taquerías, and La Frontera, a chain of Mexican restaurants, comes Pampas, devoted to the churrasco cooking of Argentina. Enter the carefully crafted room, rich with dark burnished woods, and to the right is a generous bar where guests meet and mingle before claiming tables. Breaking through to the abandoned adjacent space, the restaurant acquired room for very plush private dining spaces. The main kitchen, with executive chef Luis Ramírez, comes complete with the authentic and essential parrilla, or grill, without which you don't have an authentic Argentine churrasquería. All cooking is done over hickory wood, not gas. The menu is a sampling of Argentine specialties, including classic asado de tira (bone-in short ribs), mammoth steaks, pork and chicken. Embellishments include traditional empanadas, sweetbreads (Spanish mollejas) and chinchulines, which Southerners call chitterlings. Assorted appetizers demonstrate real skill in the kitchen, but the escabeche of wild striped bass is a standout. For dessert, prepare to swoon, especially over the panqueque de dulce de leche, prepared tableside. The wine list gets frequent updatings.


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