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nd value i could cook some of their dishes better than them some of them worse it s probably the restaurant i would end up having if i dared a proper bistro reasonably priced there aren t many competing for this title in ba so the owners should be proud i ll be going back cafe san juan finally i have to admit it despite the fact that we live in politically correct socially aware anything goes times i m prejudiced i m eager to dislike television star skater boy heavily tattooed chefs who have risen to glory on the strength of their success in one minuscule restaurant where mummy and daddy run the front of house and back office the we re a big family cuddling spiky haired staff saved from a life a drug addiction publicity back story leaves me a bit cold plus seen from outside the restaurant is tiny packed and they can t employ a fat waitress as she wouldn t fit between the tables i have long skinny legs and i could hardly squeeze to the bathroom and it didn t look cheap which is probably why though i ve known about it for years i never bothered going i knew it would disappoint may i publicly apologise to said chef leandro cristóbal for my narrow minded discriminatory assumptions if he would accept it i would happily bestow on him the first winner of the 5th floor ugly food restaurant awards the few that follow my blog understand that ugly food is a good thing the triumph of flavour over presentation food you eat with your nose first not your eyes peasant sensibilities over bourgeois bling simmer in a casserole over boil in a sous vide bag don t be afraid of a brown sauce flavour is often brown those that don t follow my blog may now have some idea of my kind of food so finally i went already in ebullient mood from a visit to the recently restored and seriously enhanced quinquela martin museum in la boca possibly the best collection of figurative argentine paintings in the city i was ready to try another classic first myth to dismiss san juan isn t expensive you have to divide the prices in half because all the dishes are large enough for two second the too cool for school staff are actually very pleasant and efficient given the place is packed on a sunday lunchtime interested and knowledgeable and prevented us making the fatal error of ordering two main courses my only criticism is that if they had stopped us ordering two starters we could have made it to dessert and the wine list includes 5 of my favourite lunchtime tipple pinot noir ranging from reasonable to pricey there is a selection of montaditos tapas mounted on toasty bread given the quality of the bread basket and the sheer size of these tapas i felt more bread was unnecessary however the couple next to us looking for a quick bite shared one tortilla española with big thick slices of marinated escabeche style aubergine on top see pic above and left happy and for 45 pesos they should have been we mistakenly had the same la doctora s order probably fine if you are sticking to the tapas proposition but it didn t really fit my theory and i felt the escabeche dominated the omelette and while that might have been smoothed out by the toasty bread i didn t want to eat more of the bread but did i mention the excellent bread basket and quality olives arrive for no cover charge very unusual in ba and anyway i had ordered two dishes that i cook a lot myself so wanted to compare rabo de toro oxtail pic above followed by rabbit two dishes that are easy to get right if you pay a lot of attention and even easier to get wrong in the first the sauce can come out weedy or greasy or stick and burn in the second there is always the balance between extracting flavour and tenderness while tee toeing round the risk of drying out the bunny both were perfect though very different from my own natural sauces rather than wine enhanced the rabo came au natural but was at least half a tail accompanied by oil dipped and toasted olive bread yes i told you you should previously avoid the bread based tapas frankly by itself the lunch of kings a generous amount of sauce that could have exhausted your bread basket at 90 pesos a light lunch for two the rabbit was spot on plenty of lovely sauce flavoured with sun dried tomatoes and olives crunchy triangles of polenta with ham and herbs and texture we made a supreme effort swigged valiantly at a very tasty alberto roca pinot noir and finished it all but then we were stuffed which was a pity as the desserts going past looked tempting and ample but we couldn t stretch further we wandered down to coffee town in the san telmo covered market for caffeine recovery i have to say it makes me happy to come across a celebrity chef who isn t a fraud it seems he promotes the same stuff he cooks big flavours that won t bore you presentation wise well it looks like a nice bowl of food nothing wrong with that so while social paraiso is damn solid and much more convenient finally the two are equally priced as long as la doctora promises to stay sober and drive the car pobrecita i ll be going to san juan but if she wants a couple of cocktails i have no problem with sp looks like i m spoiled for choice now something i couldn t have said a few years ago and as both work out around usd 50 for two including wine i only need a few more clients to ensure my happy lifestyle cheers and keeping coming chaps you get the super concierge service and i remain well fed and content olaya humboldt 1550 palermo hollywood 4843 1751 fukuro noodle bar costa rica 5514 palermo hollywood 15 3290 0912 social paraiso honduras 5182 palermo soho 4831 4556 cafe san juan av san juan 450 san telmo 4300 1112 share this share on x opens in new window x share on facebook opens in new window facebook more email a link to a friend opens in new window email like loading posted in restaurant reviews tagged argentina bed breakfast bistro buena morfa social club buenos aires cafe san juan ceviche conejo cooking dumplings sake food presentation fukuro noodle bar nigri olaya oxtail palermo palermo hollywood palermo soho peruvian fusion rabbit rabo ramen restaurant reviews san telmo social paraiso soup steamed buns the 5th floor tiraditos ugly food leave a reply boiling bunnies business ideas and a homage to jeanette winterson posted on june 24 2014 by the5thfloorba 2 as jeanette pointed out and many of my new friends would agree given they are a diverse bunch oranges are not the only fruit nor is carne despite its argentine definition beef the only meat however jeanette made the error of thinking there might actually be some value to participating in twitter and having participated with an enthusiastic description of murdering skinning jointing cooking and eating the cuddly bunny that was decimating her vegetable garden she was apparently surprised that the islington literati considered this a crime against humanity obviously they took watership down literally and rallied in lloyd webber loving groups to demand her immediate crucifixion all within the confines of typing very few characters luckily i am twitter free uncontaminated by people who really believe that any form of intelligent expression other than a haiku can be composed in twenty words while perched on the can anyway it s easy to get a little bored of the variety of meat on offer at most butchers here other than carne they generally stock a couple of cuts of pork what the hell happens to the rest of these noble beasts and the granjas chicken guys stock chicken the rest you have to order specially however i just found that one of the 3 small butchers in the half derelict covered market on salguero between guemes and charcas normally has interesting stuff last saturday along with a load of fresh and prepared partridges on display there was a little cardboard notice claiming he had rabbits i love bunnies so i thought i would give it a go though frozen they come fresh but he freezes them after a couple of days if they have not sold it was a decent sized beast and thankfully already skinned as i suspect my previous expertise in this department may have expired easy enough to joint up if you have a decent knife lopping off the legs and dividing the loin into two is kind of logical after a youtube refresher video on the subject and a jolly juicy rabbit it was too cooked simply with a rub of mustard in a white wine sauce it didn t even dry out when i reheated the remainder the next day it comes with all its bits so i sauteed the rabbit liver picture above with a bit of sweet vinegar as a starter even la doctora who is concerningly un carnivorous for an argy loved both dishes the other bits are perfect for enhancing your luxurious rabbit stock it s a bit strange this market in prime alto palermo it s three quarters empty yet it has three small old style butchers two of which i have sampled and it is clear they know their stuff and depend on a long established and older clientele the carne beef guy first on the right as you come in provides some of the best produce i have eaten mr rabbit appears to have great partridges there s a fish guy an old guy that sells a very limited range of normally perfect fruit a flower plant person and not much else i think i feel a business plan coming on i don t know what complications the owner has what the lease terms are etc etc but i get the feeling i should get involved no i m not thinking of organic or vegetarian and definitely not vegan but what a wonderful place for quality producers to start a vibrant market selling their wares after all the ambulant weekly buenos aires market is now so packed that you can hardly get near the stalls but they are screwed if it rains so provedores if i can negotiate decent terms will you join me foodies would you drag yourself to the easiest place in palermo and perhaps in the city to get to by public transport come on you macri people i know a few of the city government are my fb friends will you support this initiative give the owner a break on his abl or something come on buena morfa social club you need to get behind this with all your contacts and skills you understand my philosophy in all its simplicity it s a rude truth that we have to eat to live for most of us several times a day there are not many other things that are obligatory with such frequency therefore the pleasure that can be provided by a small increment in the quality of the daily experience the continued sociability of a good meal variety surprise value nutrition added up is worth more than most diversions a centre for all our trusted providers in the heart of palermo you know it makes sense share this share on x opens in new window x share on facebook opens in new window facebook more email a link to a friend opens in new window email like loading posted in cooking tagged bunnies jeanette winterson lloyd webber markets rabbit rabbit liver twitter vegetables watership down 2 replies tarquino the best restaurant in buenos aires posted on june 12 2014 by the5thfloorba 1 last tuesday was my birthday i decided to splash out a nice meal for 2 at what i had been assured was the best restaurant in buenos aires this of course made me very nervous not about the money you understand no about the potential for disappointment if you follow my blog you will be aware that my dalliance with top end cuisine in ba has hardly been a resounding success and given the self perceived anonymity of my early blogging i didn t hold back with castigations now i am a little more involved in the food scene and a little more public and a lot more determined to remain in this fair city i wonder whether i could go back to say paraje arevalo they might just have had a bad night or hernan gippioni it could of been a one off aberration to try and deconstruct a favaba asturiana without them deciding to poison the weasel englishman my nerves were further compounded by the fact that i have recently become the only english integrant of a group of fine fellows the buena morfa social club who appear to dedicate an unusual amount of time to thinking about what they are next going to eat eating it and then reviewing it in some detail or to be honest in fanatic detail or occasionally irritating detail if you have forgotten to turn off facebook notifications to your mobile phone but through this group i have already discovered someone who really does provide french country cooking another who makes world class chocolates and another who makes osso bucco empanadas not bad for a few weeks membership the problem with this group though is it comprises not only foodie enthusiasts but also a lot of chefs caterers ingredient and wine providers and restaurant owners and judging from one owner s feedback when a number of integrants criticised his reasonably famous steak restaurant a little negativity could lead to a full blown drama albeit to give the owner his due the comments were taken very seriously and his staff were clearly called to account on that particular matter so this bmsc had unequivocally recommended tarquino and guess what head chef dante liporace is an active member of the group plenty of room for my little birthday dinner to lead to offence then when i posted on their facebook site that i was going the chef liked my comment obviously he had never read my blog it worked out well though as the buenamorfenses get a special deal but only for very few of them per night they were already over their quota but as it was my birthday tarquino kindly extended the same terms to la doctora and i and what a deal it was i didn t spend a third of the cash i had stuffed my pockets with determined not to deprive myself of anything on my birthday night which is excellent because it means i can use the residual to go back again which i assuredly will so why do i worry about going to smart places here because gastronomy generally reminds me of london 20 years ago where you ate pretty badly in most places most of the time worse however is the fact that the chefs are frighteningly technically competent amazing presentation spheres and foams orbs and gels sous vide and flash chilled but half of them have never spent enough time eating in decent restaurants to understand that the more complicated the technique the more you have to ramp up the flavour well this dante guy actually does he genuinely understands flavours his dishes leave you with an aftertaste in the same way a good wine should and to be fair while he uses a fair amount of molecular gastronomy techniques a lot of what he ends up serving could be described as modernised classical and we didn t have one dish that could have been described as bland neither did he make the common mistake here of serving us a sub standard offering because we were paying a sub normal price in fact i was surprised by the generosity of the portions and the unexpected fact that a very decent cabernet was included in the price i didn t take a camera because i don t care how food looks i for one don t eat with my eyes nothing is m...