Look, it’s Friday, so let’s keep this simple.
Wine. Argentine-style steaks. On Lincoln Road.
You may want to bring a date...
Say hello to 920 Grill, your new source for chimichurri-doused beef chased with sangria pitchers, now open in South Beach.
This used to be Eno’s wine bar, the place where you’d go to use those nifty wine machines. Sadly, those wine machines are gone—but in their place you’ll find a cozy, terrazzo-floored space where you and a date can get comfortable over bottles of malbec and small plates of Buenos Aires staples: empanadas, morcilla blood sausage and chorizo.
That ought to prime you for the main event: a juicy slab of beef. (There are seven cuts to choose from, including the 12-ounce churrasco.) But on the off chance she’s up for a gaucho-sized feast, summon the parrillada for two: a heaping smorgasbord of sausage, sweetbreads, short ribs and skirt steak, served with fries and, as a final touch, a salad.
Think of it as a palate-cleanser between meat plates.
Wine. Argentine-style steaks. On Lincoln Road.
You may want to bring a date...
Say hello to 920 Grill, your new source for chimichurri-doused beef chased with sangria pitchers, now open in South Beach.
This used to be Eno’s wine bar, the place where you’d go to use those nifty wine machines. Sadly, those wine machines are gone—but in their place you’ll find a cozy, terrazzo-floored space where you and a date can get comfortable over bottles of malbec and small plates of Buenos Aires staples: empanadas, morcilla blood sausage and chorizo.
That ought to prime you for the main event: a juicy slab of beef. (There are seven cuts to choose from, including the 12-ounce churrasco.) But on the off chance she’s up for a gaucho-sized feast, summon the parrillada for two: a heaping smorgasbord of sausage, sweetbreads, short ribs and skirt steak, served with fries and, as a final touch, a salad.
Think of it as a palate-cleanser between meat plates.
