Porteno

Porteno Restaurant Review:

Porteño, offering the cuisine of the Caribbean and South America, stands out as the template for success with this food. Of course, flame-roasted beef features strongly on the menu. This is the real deal, barbecuing meats the way it is done back home, parilla-style, and chef Elvis Abrahanowicz’s dad, Adan, knows it is, and he is responsible for overseeing the meats on this and the fire-pit (asado). Dishes such as authentic beef empanadas, grilled calamari with three styles of cucumber and oyster cream, Ranger Valley sirloin grilled over charcoal, or eight-hour wood-fired pig or lamb are also what diners come for, to share with each other and have fun. Groups of five or more can order the set menu. Vegetarians don’t miss out, though; they can feast on fried zucchini flowers filled with three cheeses in romesco sauce; grilled cheese with barbecued poblano peppers and chimichurri; and plenty of salads and vegetables. Save room, if you can, for unique desserts. With a wink to Australia, there’s South American-style Pavlova with peanuts, or burnt milk custard with coconut cream. The wine list is comprised of all Argentinean selections. Upstairs is Gardel’s Bar, and just over a kilometer away (a 15-minute walk) little sibling Bodega at 216 Commonwealth Street is worth checking out, too.