This just in. They found a couple ways to improve ribeye.
First, serve it in truly endless quantities.
Second, do so in a sexy, unstuffy dining room where you’ll want to bring a date immediately.
“They” are: Toro Toro, the new Latin American steakhouse from the chef behind Masa 14, taking reservations now for a March 31 opening.
This is one of those South American places that specialize in grilled and roasted meats that gauchos have been perfecting for centuries. And inside, it looks like... well, not where gauchos probably hang out. Backlit onyx bars here, marble floors there. And, oh yeah, high-backed cowhide chairs that look like thrones. Yes, request a table with those.
And then basically just say yes to everything. The barrel-aged mezcal cocktails, the smoked guacamole, the prime-beef tartare. But mostly to the Rodizio Experience, which is not a band fronted by Rodizio. It’s a never-ending parade of meats carved tableside, mashed potatoes with oaxaca cheese, habanero wings... you get the picture.
After dinner, head to the downstairs lounge, where you’ll find DJs on a stage, round booths for bottle service and a staircase surrounded by what looks like prison bars.
The good kind of prison bars.
First, serve it in truly endless quantities.
Second, do so in a sexy, unstuffy dining room where you’ll want to bring a date immediately.
“They” are: Toro Toro, the new Latin American steakhouse from the chef behind Masa 14, taking reservations now for a March 31 opening.
This is one of those South American places that specialize in grilled and roasted meats that gauchos have been perfecting for centuries. And inside, it looks like... well, not where gauchos probably hang out. Backlit onyx bars here, marble floors there. And, oh yeah, high-backed cowhide chairs that look like thrones. Yes, request a table with those.
And then basically just say yes to everything. The barrel-aged mezcal cocktails, the smoked guacamole, the prime-beef tartare. But mostly to the Rodizio Experience, which is not a band fronted by Rodizio. It’s a never-ending parade of meats carved tableside, mashed potatoes with oaxaca cheese, habanero wings... you get the picture.
After dinner, head to the downstairs lounge, where you’ll find DJs on a stage, round booths for bottle service and a staircase surrounded by what looks like prison bars.
The good kind of prison bars.
