Cuisine:

• Argentinian
• Homestyle
• Steak House
• Italian

La Boca Description:
At nearby seafood-centric restaurant Río Mar, chef Adolfo García mixes traditional Spanish tapas with a free-ranging exploration of Latin American flavors. At La Boca, García teamed up with his Río Mar partner, Nicolás Bazán, to approach the cooking of Bazán's home culture, Argentina. The pair hired Jared Ralls as chef and Orestes Rodriguez to handle this operation, which sits in the Warehouse District around the corner from Río Mar. Vegetarians and fish fans could easily go hungry at this restaurant, where heaping portions are the norm. Starters include blood sausage (morcilla), thick slices of grilled provolone sprinkled with oregano, and empanadas stuffed with ground beef, olives and raisins. Share a "Gaucho Plate" to get a handle on the appetizers, including a taste of the mollejas (sweetbreads). The steaks, seasoned only with salt and pepper, are served with three types of chimichurri sauce. The small, smartly annotated wine list exclusively features bottles from Italy and Argentina. With almost every bottle available as a half carafe and its reasonably priced steaks, La Boca is a rare steakhouse that won't empty your wallet as it amply fills your tummy.


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