How Much Is It To Get A New License

Balance 2009

While the blog has not completed one year since its inception, the staff of Dining in Buenos Aires has decided to present its readers a brief balance of 2009. Below are some explanations to the questions we got via email to cenarenbuenosaires@hotmail.com .


As is well below the title indicates, in Buenos Aires Dining is a gastronomic blog criticism focused on the North Area of \u200b\u200bGreater Buenos Aires, leaving neighborhoods including Vicente López, San Isidro, San Fernando and Tigre, enclosing also the Pan American Highway corridor (both branch and branch Pilar Escobar).


The objective is published on the finest cuisine we can find, regardless of that excellence is in inns and taverns or restaurants recognized the letter. The constraint is that the final price should be commensurate with the offering, taking into account the quality, presentation, care, atmosphere, cleanliness, location and overall customer satisfaction after paying.


Our intention is not to harm the restaurant or cause any harm. That is why, of the 42 restaurants visited, 21 were published and only 20 met the expectations just mentioned.


During the month of January there will be no updates or publications, is why I wish everyone a happy new year and the best for 2010.


Atte.


The Staff Dining in Buenos Aires

A Wording For My Last Day At Work

Valentine Dinner New Year's Eve Menu 2009-10

Eve Menu 2009-10 Saffron Restaurant


Individual Appetizers


goose mousse with toasted Ciabatta bread
stuffed marinated Rabbit shrimp with oyster
croquettes Cheddar and bacon



Entry ...


Waldorf Salad ( Mezclum of lettuce, celery, apples, nuts, salsa rosa, endive)


De More ... Golden


stuffed vegetables with garlic foie back


finished ...


Beef tenderloin with port octopus with potatoes and paprika


Of Dessert ...


Saffron Cake the moment with juice


Drinks: Beer
Alhambra Reserva 1925
Gadir Chardonnay White
Hacienda Zorita bank Foster
Lanjaron Water
Granamat Cava Brut Nature
Grapes Year

Price: 60 € + 7% VAT

Easy Way To Smps Working Or Not

La Calle de los Naranjos Open Pilar

La Calle de los Naranjos is an interesting restaurant cuisine that is on 25 May 272, the historic heart of San Isidro and 2 blocks from the Cathedral (Avenida del Libertador 16300)


Last night was the first time I dined in a restaurant on the street May 25 and was due to the suggestion of a friend who discovered the cuisine of this busy area of \u200b\u200bSan Isidro. Used car chaos during the day (Courts of San Isidro, Central Commercial, etc..) And the delay time has run on its crowded streets, was very nice to find a parking space where I wanted, including on May 25 and before the door of the restaurant. Really amazing! And rags in sight! Best possible, so do not worry about where to park as there is plenty of room for everyone. This is how we got the car at the entrance of the Calle de los Naranjos (I'm still amazed) and were greeted by a super nice girl who opened the important glazed wooden door and offered us the table gustásemos to enjoy dinner choosing on our part that stood at the window overlooking the street.


already ensconced and enjoying the air conditioning in the place (remember the heat and humidity of last night), we reached a simple and rudimentary letters that indicated the cuisine of La Calle de los Naranjos. Fish and meat ran the narrow range of dishes, along with the inputs and the wine list which was attached to the main menu. The truth is we did not know much of this restaurant and we did not know their specialties or their criticism. Also not take us long to decide to only five dishes available, opting for Trout with port sauce, pork loin with fennel and caprese salad to share (featured in the entries.) To was chosen to take water for both. Done


ordering and enjoying the magnificent cucumber dip with sour tartar sauce (much like the German brand salad dressing Khune Salat Fix), we began to notice how relaxing it is the atmosphere of this restaurant, starting with the old and comfortable chairs were arranged for all the tables alternately. The table is very big, tall and gallantly prepared with an individual color long board that is shared among the guests, soft to the touch and exciting to the eye. We note that the glasses were low and matched the plate for the bread (clear glass) in simple harmony, not to monopolize or obstruct the view between people. The environment itself is prepared with intelligence, shame the lighting is weak and does not show it, perhaps with some candles or other spots could show how, the violet and blue, an amazing way to fuse with individual tables , the ocher of the chairs and thick wooden floor ... not to mention how great blue wall of the north end masterfully incorporates two psychedelic paintings, creating light where there is none.


cucumber dip finish, the waitress came with our three dishes, taking us by surprise at the presentation of the food prepared. Trout with port wine sauce with mushrooms was covered with the souffle potatoes. When you taste it was a blessing to feel like this did not affect fruit sauce at all with the taste of fish lake river, accompanied simply avoiding excess grapes, really spectacular. The mushrooms accompanied with its subtle flavor, while the soufflé provided constant freshness and renewal against the flavors of fish and grapes, you could see how little by little the soufflé losing height as it cools, showing his hard and accurate processing. The trout was fresh, obviously with their respective fat due to be farmed, perfectly cooked just right (and when) with no cracks or traces of meat detached corroborating the experienced approach the chef. On the other hand, my dream was back with anise. I knew I had ventured to order a dish with anise and that if the chef does not know the properties of the seed, meat and ends up polluting the result being a perfect back-flavored candy DRF. In this case, the dish turned out to be victorious, with a good back-up, covered with toasted anise seeds that had lost its intensity with the heat and cooking (aplausos!) gave them a crust crunchy and tasty, ideal for feel a new and different flavor in the meat that we all know. Along with the flesh, a delicate sweet onion wrapped in bacon, accompanied wonders (perhaps more on the plate would cool) to a baked potato and decorated with a charred twig of rosemary ... flawless! Finally, the caprese salad, generous in size, brought freshness to your basil, dried tomatoes, cherry and Creoles, but the mozzarella was old, fat, and degranables, presented in grotesque and cut slices without interest, this cheese was very similar to the cylinder La Serenissima mozzarella sold in supermarkets for a salad pizza ... to forget and erase the menu (forever).


After finishing the main avocado and enjoying the night, ask for the dessert menu, decided by the volcano and Dulce de Leche Lemon Brulée. The volcano made me regret my brulee, seeing as the sweet milk boiling hot surfaced at the first onslaught of the spoon. This volcano had a wet mass, but consistent, like an American pancake, both in form and texture and flavor. It was accompanied by a small portion of whipped cream topped with crunchy dried banana. My brulee lemon taste was exquisite, with their candy without burning and perfect communion with its soft acidity. Perhaps the brulee was beaten or stirred too much, because its texture looked more like custard. Acid also was delicious and just right.


This restaurant has a very good kitchen and to recommend but with three contradictions in their performance I do not understand: 1) Quality of food shows a commitment by the chef that surpasses many famous restaurants, with dishes of more than $ 57, in an environment achieved with dedication and classic coastal design ... but in a letter presented to the diner made from simple photocopies (poorly done and even with excess toner!) Enclose, as if in some Parrillita summer at the intersection of Route 2 to 63. 2) The caprese salad: it is incomprehensible how one can pass from the complex and perfect combination of meat and anise seed to unpresentable mozzarella salad, would have preferred that this dish is not available, I felt that I was kidding. 3) At the entrance of the restaurant says COCKTAILS, but does not offer any.


La Calle de los Naranjos is a very good restaurant to recommend, with a privileged and convenient location, its attention is highlighted and the dishes fail to dazzle the diner. Ideal to go with a partner (particularly newly formed) or in groups of women, this restaurant lies a strong commitment and interest that few waterside restaurants still have.


The Price? Expensive but worth it: $ 192 in total. Ordered 1 input, 2 entrees and 2 desserts. Simple drinks.


Useful information: Phone 4747-6619 after telephone reservation required.




http://daytripper.fmrockandpop.com/files/2009/02/2009_febrero_day_tripper_la_calle_de_los_naranjos.jpg



http://www.revistatigris.com.ar/09_agosto/tigris_19.pdf

Plan De Construction Frame De Dune Buggy

Open Pilar is a restaurant with a varied cuisine that is at the 49.5 kilometer of Panamericana Ramal Pilar, Buenos Aires and meaning within the Concord Building, just between the Sheraton Hotel and Supermarket Jumbo.


It was now 10 and a half ago when the idea of \u200b\u200bdining out came two bridges before arriving at the Hotel Sheraton, while we remember that 3 weeks had passed since the last publication in the blog and the 5 restaurants we had visited since then did not deserve an article. That's how we arrived at the Concord Building, parking free in the first place we could find, just outside the door of the restaurant Open Pilar. The truth is we did not know of the existence of this restaurant, nor the wide range of dining options Concord Building, always went to restaurants Pilar Bureau Building, on the other side of the Panamericana. When parking notice that it is a conflict to leave the car given the great number of people and little space for leave-it creates a mild chaos that stretches for blocks. Leaving aside the street, enter this spacious restaurant and a waiter approached us offering a comfortable table for two, with the large window facing the street, giving the impression that there was no boundary between inside and outside .


just sitting, we received our respective letters each, discovering that we were in a restaurant where the cuisine is varied, good news when you get to a restaurant where she does not know what to expect. Hot and cold appetizers, sandwiches varied (completely unexpected), salads, pastas and entrees important, all perfectly designed in a harmonious letter easy to read. Again we were a long time choosing, commenting on the names and the variety of flavors offered by Open Pilar. From the outset we decided to share the breaded mozzarella with tomato sauce and entree choice proved to be the same for each: 2 Caesar Salad with smoked salmon. To make still water and a coke. Retired


the waiter our order and while enjoying the small pot of marinated chicken to accompany the bread, we note the simplicity of the table and its presentation: It is available from the beginning, all the utensils needed for dinner from the dessert spoon to the covered for entry and the main course (a rarity), a bread plate for a larger size than normal with the napkin resting on it. The orange color of the single cut with the white color of the environment, leaving two atmospheres to contemplate. Can see that the table is not unbelievable, but the novelty of presenting all covered with dinner at one sitting. Personally, dessert spoon seemed at odds with the table, but if the restaurant decides to submit all covered in one shot, definitely can not forget that covered. Open Pilar has a great sense of space, due to the great ceiling height and the mild temperature of the air conditioning, something nice and extremely comfortable, especially on the design of location interestingly arranged tables of different shapes and sizes to suit the situation of meeting desired by the guests, such as couples, families, friends, events, etc. breaking with the classic "sea of \u200b\u200btables" square and showing different environments simply organized shapes and sizes. In one corner of the restaurant you can see that the wall is lined with wine at rest, like a cellar on display, something very fashionable today. The darkness that shows the great wine is accompanied by the curtains.


Having finished the pickle, the gallant young man came up with the mozzarella. These were presented in two large drives on purple lettuce and tomato along the dip. At first glance one notices that the batter is not made by an amateur chef and was freshly prepared, keeping its high temperature necessarily long time, and without ignoring the consistency of cheese. The tomato dip is really to recommend: the balance of the processed tomatoes in oil is in perfect harmony with its acidity, it shows mincing machine but does not alter its shape. In our taste required far more salt (... or monosodium glutamate). This entry was really successful and ideal to whet your appetite.


He then approached us Salads Smoked Salmon Caesar. We have become accustomed to outrageous sizes Caesar Salad and Open Pilar this is not the case (thankfully). They were each in an interesting bowl-shaped sheet ombú, perfect container for the salad to the hearing, leaving two senses in full satisfaction. The lettuce was cut varied in kind and she was the smoked salmon into small rolls (or rather geishas) in about 5 units. Along with the salad was the Caesar dressing for the diner to decide the intensity of flavor in its sole discretion, also brought us olive oil and balsamic vinegar. The Caesar dressing was too thick but categorically right flavor, smooth and free of excess water. Also we had to add a small amount of olive oil to lighten the intensity of flavor. The smoked salmon was fresh, excellent quality, this shows that you care Pilar Open the cold chain of food, consider the package of salmon was opened specifically for us (and not stored for several days as happens in most the time). The flesh of the fish showed no color changes or alterations in texture, leaving us to enjoy dinner without feeling distrust of the state of the food.


to all this attention at this restaurant was excellent.
- "These are the waiters who really know how to treat customers, advise and help you know that the evening is quiet, "she said.
- "I completely agree" I answered, "What's more, they're kind of young men that you can change twenty times the main course and do not change, know how to handle the diner and move a lot of security around the room." Open
Pilar has a staff of waiters who bring peace to the diner, still move like shadows in a very bright and have the ability to solve any issues with grace, efficiency and speed, and most importantly of all, are educated.


was a coincidence that we find a great restaurant, where supply dining is in line with the excellent service, a flawless atmosphere and its reasonable prices. I personally prefer to go for lunch instead of dinner, and I mean only to enjoy the atmosphere.

Open Pilar
recommend any day of the week. I had yet to try the drinks.


The Price? $ 112 in total, between two people, no dessert and having ordered a total of 4 drinks.



Useful information: Phone 02322-473723 http://www.openpilar.com




photos by http://www.club.lanacion.com.ar/imgs/11709.jpg



photos by http://www.club.lanacion.com.ar/imgs/11710.jpg



http://www.openpilar.com/img/07.jpg



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0040e439 Gta Vice City

Autopsy

few days ago browsing The Country over breakfast and saw the news that Fuentetaja reopened. Many of you have read the article, one more to be added to the list of successive reinaguraciones of the library. is the case then I forced myself to no longer postpone something that Amelia, Carlos and I were all those who supported us two years ago muc hos do not know how he ended it all, and this blog did not realize it . In fact, it is our responsibility not reporting, and feel. Pardon me tell it now, albeit a little late.

After two month strike, we parted. We went through two trials (we won), and the company had to reinstate them. My friends asked me if they suffered workplace harassment after the re-entry, no, can not be harassed when you live in an area of \u200b\u200bapparent lifeless shadows. Not even. Both were given. Two months later, we reached an agreement with new customers (I have not known who he was, and apparently seen, might not have known ever) and we left. We should have been aware of this, to inform you step by step, but we were very tight in forces, but simply because we were not possible, and I apologize again and thank the support and encouragement you gave us.

And I to article the other day, and the (umpteenth) reinaguración of the library. In fact, it is an opening plain and simple. Fuentetaja died about ten years ago, and although his name has been used throughout this time to provide a cultural veneer for something that is not, you can not raise the dead. One dead does not open, should not be opened, rather than do an autopsy. And that autopsy was done. We

, good or bad, we try to give it one last shake to see if out of the coma. But no.

I already took time devoted to other things and thought the whole thing pass by both boredom and effort it took both (And you too). But I found that, although late, the least that I know that merecíais was used in vain and pervert the name of the people considered the best bookstore in Madrid for the last forty years (and yes it was), that periodic friends about it again while wearing body buried so many years, while social chronicle of the new party that come back political cronies and sell the illusion that the library who knew twenty years ago comes to life , to me it seems too obscene. New buyers are the same dog with different collar, and what is open is not Fuentetaja, is a business catering to many euros covered. I refer to the article itself (if The Country they wanted to do a favor for friend disservice).

Luck to the new bar-restaurant Fuentetaja design. Already saw it coming. Many selling soufflés to the Valle-Inclán and enjoy the beautiful people sipping a cocktail while browsing a book of those who are fashionable in the Fnac. Sorry for all those who supported us and You wanted, like us, otherwise. Was better than had stopped to rest in peace. Fuentetaja poor, poor.

A huge hug to you all, my admiration for what you did and my infinite thanks. For many years I could never say. And I know this is not done, but I want to especially thank Ana, Fernando, at Exciting, Los Elcano, Javier Diez, Nano, Angel Zapata, Diego and Daniel Moreno, Cesar and many now forget, all of you, all your support and love that made that possible.

Iñigo

Fox Body Mustang Sub Enclouser

End of Season ... but calm, the series continues

I.

been a long time since the end of the huelgecilla it. A lot.

Those of us have not stopped reminding sitemáticamente the need in the blog how the story ended. Rather than there is some clueless that have not heard the end of the process and you need to know (it's hard to exist and needs someone with expectations so boring ...), but why, for a small need to close history closing stage. But closing a story is usually a way to distort, to simplify it is a necessity rather than an event.

Indeed, the judges gave us the reason. Well, but the story does not end here. The stories do not end, the narrator is the one who gets tired of counting.



II.

Anyone who has walked in front of Fuentetaja have seen in recent months that have undertaken reforms. It announced on its website: "Due to the remodeling tasks and inventory Fuentetaja Library will be closed the next day. Sorry for the inconvenience."


Fuentetaja Pedro Pablo Mansilla left (presumably because it would have in mind another philanthropic project more radical than a library, perhaps open up another building, or perhaps set up a small foundation to house bankrupt speculators, but they are only assumptions, As construction continues with the usual ...) and stayed in command some friends who came from no less philanthropic hospitality sector. Do not know much more about them, just that they own of the "Casa Palacio Atocha, 34" (as a second home for many homeless in this city).

The fact is that, as we said, Fuentetaja reentered once again challenging the record of reforms, reforms that bore Alvarez del Manzano and which fought only, so far, only Esperanza Aguirre and Alberto Ruiz Gallardon.

opened this afternoon (maybe yesterday, we have better things to do than go through Fuentetaja). Y. ..



III.


Shit Now it turns out that if a library has become a retaurant with books! The restaurant has all the earmarks, by the fine decor and servile black clothing worn by the waiters me, if the sort of place where you never find nor a cure or a paddle. While en route to the restaurant located on the first floor, books are still maintained.

Fuentetaja structure is now as follows: in the basement a kind of exhibition space at the entrance level uan kind of library and on the top floor a fine restaurant with all the laey.

is true that the experience we have as librarians (and not only in Fuentetaja) is that the books and culture are just a way to make it sweet and justified the flow of capital. But now reaches some cynicism hardly insurmountable heights.

Indeed, the book is no longer in Fuentataja (though not exclusively), symbolic material to wash the face of money, but now also mixed with other cultural sector more whitening power: the gourmet. The couple is not bad.

Then, it seems that everything has changed, that are betting on a recovery. Ya. But not everything has changed wages and working conditions of booksellers Fuentetaja waiters are the same (about seven and a little miserable euros for 6 days a week in shifts of 6 to 7 hours) and again culture is used to profit from parasitic individuals.


Change mode, but not the end. The cynicism of the manager (and consumer) culture is increasingly espelucnante.

Once again, the bank wins.

We can not say anything about Fuetetaja (may never get to say) is not our subject. Now I have to talk about the theoretical Fuentetaja Monopoly.

has been a pleasure. And Bunting, has slipped.



PD: Well, one more comment, because what the "1 º Prize Fuentetaja Library" is priceless. The fact is that, in the same line that said, the brains of the restaurant decided to give some awards Fuentetaja. These were the lucky winners:

* 1. As depicted in favor of universal human rights at Barak Hussein Obama
* 2. For all of his work for freedom Fernando Savater
* 3. For all of his work for literature and human rights John Gellman
* 4. For all of his business for the right to free and accurate information Iñaki Gabilondo
* 5. For all of its activity for Justice Carlos Castresana
* 6. For all of his work in favor of music, harmony and peace Daniel Barenboim

No comment. Well, only one: apparently, President Obama could not attend the ceremony.

This country is the host!

Models With Nose Bump?

326 - Puertas Adentro

326 - behind closed doors is a new and very small closed-door restaurant with international cuisine . Moreno is in 326, a block of Centennial Avenue and at the heart of San Isidro. The front of the Civil Registry, including Alsina streets and Diego Palma and 3 blocks from the Hippodrome of San Isidro.


not long ago, a friend 300 Club told me that on the first floor facing the Civil Registry of San Isidro is a restaurant hidden behind closed doors he deserved in the blog. Referred me to an excellent cuisine, its only hours Saturday night and an interesting personal attention, highlighting the exclusivity of the place and convincing me that bears no resemblance to some of the restaurants closed insulting that the two had the misfortune to meet in Palermo. I emailed the website of the place and then take a look, call listing appearing booking a table for two at 9 and a half ago. My friend did not suggest any dish and was limited only to increase the expectation saying
- "Enjoy it because these places are few times in Buenos Aires and will be, for several years, the only restaurant actually closed to dazzle the diner."


Last Saturday, just after half past nine p.m. we find a place to park on Moreno, the place relatively close to the large turnout of cars due to apartment buildings and proximity to Centennial Avenue. Dichroic a suggestive light on the threshold of a brick wall indicated the numbering 326, showing a subtle expression under the bell button. Not 20 seconds passed when we opened the door a young lady smiling, inviting us to go and climb a dark staircase lit with many candles on the steps, creating a very pleasant and jovial atmosphere. As we climbed, curiosity mixed with the soft scent of vanilla candles caused an accelerated pace. On entering we find that the restaurant was 5 tables for 2 people (10 seats), spread over 2 rooms of a nice apartment recycling. At the moment only one table was occupied and Miss invited us to sit where gustare. We chose the table next to the winery near the window, not to speak with us to the surprise of being in an unexpected place new to be in Buenos Aires. And in our table, we said that we would find wine on the small winery behind us, where we were closer, select the wine ourselves and remove the rest. He also told us that the menu was inside the small wooden box on the table. He then walked away Miss is a smile and air of mystery, leaving us to discover that it was 326 - Puertas Adentro.


immediately opened the wooden box and took all the cards that were inside. Each indicated, in an orderly and separate entrances, main courses and desserts, ending on a single card that included all drinks. I admit that it was the first time I faced a broken letter in such a way and the truth that I found funny, witty and original, but best of all was its utility as generated quickly and decisively to the customer. The gastronomic offer of 326 - Puertas Adentro is brief but accurate content, based on 4 inputs predominantly seafood entrees and 4 deal in the most sought after raw materials (meat, fish, vegetables raw and cooked). No pasta. We decided on the mozzarella milanesitas coulis of tomato and pepper as input. The main course, she asked for a Chicken Caesar Salad and I BBQ Ribs with stuffed potatoes. To take two waters.


After ordering, the small restaurant had reached maximum capacity, with a soft whisper in the room of diners already seated at their tables.


326 - behind closed doors is as is shown in the photos on your Web page. The environment seeks the intimacy between the tables in front of a large light spots in dim light regulated right intensity. The clear orange walls accentuate the warmth of the place along with the masterful photography that decorates. The detail that was founded with the image of the place is ocher patina of tables and chairs next to the mat long shared by individual diners on their plates, it is this set (with the fact that the candle on the table does not dazzle) that achieves a symbiosis between the environment and the client. The preparation of the table is very elegant and inviting to be discovered: the bread plate which rests on a napkin sculpture, crowned by the glasses and accompanied by a menu box and a candle lantern nice. I find it rewarding to prepare the table, and looking for something new but done with a lot of class and common sense. We came to the table a basket and a white cheese dip with what appeared to be leaves chopped leek. This dip was intensely flavorful and generated a dangerous increase in appetite, along with some piping hot rolls to mitigate oval waiting.


To all this, the open windows and working capital generated a perfect ventilation, assisted by the fact that relatively small environments.


entry was higher than our expectation, with several triangles of mozzarella in a light batter and dry with a soft, spicy sauces and intense tomato-only view was similar to the Mexican pico de gallo. We also note that different species showed a dilated nostrils as camphor but did not affect the taste. This entry can be shared among three people including snacks and allowing the conversation at the same time tasting.


Main courses came from the hands of the chef, dressed gallantly in his uniform cooking, which we politely greeting and indicated the dishes while he served. Chicken Caesar Salad was large and presented in a large circular plate. It showed the characteristic salsa but with certain differences, which help the person not cloying with the constant taste and feel satisfied after a short time (as in most such salads). The spices were not intense but present, and together with the croutons, you can get to say it is one of the richest (and light) we've tested. The cheese was hardly noticeable in its intensity and the chicken salad was simple but carefully selected before being included in alchemy, as cuts were firm and straight. Let me stress that the large size of the salad is not grotesque as in other cases, but generously sized, not meant to be abundant, but give the customer a little more of the chosen item no incentive to waste or greed. On the other hand, my BBQ Ribs reached a high temperature, brush on barbecue sauce that was far from settled and firmly attached to the ribs, due to be included with time and not at the end of cooking. Ribs of beef does not fray or could be cut with a fork, showing that SI was meat but not malleable, reliquaries the American spirit of the meal. Stuffed potatoes ... these are the richest stuffed potatoes I tried so far, away. Yes, they are richer than those of Kansas, much richer. Are smaller in size to what you're used and the plate includes 2. Cooking is just stuffed with spicy cheese very tasty acid in the top is melted, a bit of bacon rolled and not necessarily a tasty accompaniment. This dish can be shared safely between two people, for its size, the design of the plate and the final satisfaction achieved.


After finishing, we decided not to order dessert, provided again and try the fresh fruit kebab with chocolate fondue.


How could it be the bathroom in a restaurant of 10 place settings ???!!! That I leave to you to discover them. They will love to see made in a tiny bathroom, something perfect.


never imagined that we would find a restaurant with impeccable cuisine, with dishes ideal quality for the most demanding gourmets and cast in a personalized attention that can only be found in a closed-door restaurant. We expected the cliché of the exclusive restaurant, with dishes middling wine list with exorbitant prices and a failed attempt to be "top", the truth that we find a completely different reality. The combination of international cuisine with excellent service in a managed environment (and with good reason!), notes that the owners really are bent on their performance. The dedication employed since the customer enters the place and the satisfaction of their faces to see diners enjoy their meal, does one know who know of his work. You can get to say that this restaurant is a dream come true owners. Ojo! Do not forget that this restaurant is not a "food Caserita" but authentic international cuisine.


326 - behind closed doors is, in my opinion, one of the top 5 restaurants across North Zone ... and with only 10 covered.


Price? $ 93 total.


Useful information: Phone 15-6356-5724 http://www.moreno326.blogspot.com/
only open on Saturday night with advance reservations.





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Can White People Wear Yaki

Club Nautico San Isidro - Central Restaurant

Central Restaurant Club Nautico San Isidro is located inside the main building of the Club. The entrance is in Mitre 1999, Bajo de San Isidro. This street is the continuation of First Meeting, borders the port of San Isidro, the terminal line 168 group and the Task Prefecture.


On Sunday I decided to fulfill the promise of bringing a very good friend to know the best scrambled gramajo I tried so far in the Central Restaurant Club Nautico San Isidro. Long ago that he had told, with much hubbub, this spectacular scrambled gramajo and the nobility forced to comply.


I go to search for La Lucila at about 9 pm and noticed that he did not recall the target, which was to be surprised when we crossed the bridge access across the creek Club Sarandi. Being Sunday and having a great turnout of members, parked outside the offices of Yachting and from there we set out to walk to the main building. While sailing sailing had approached many times to know the yacht, he had never entered the restaurant, which had an advantage over the novelty that generates the first visit. Upon entering we received a waiter greeted me by my name and told us that the only table that was available was in front of the bar and beside the bow window, filling the capacity of the place with our presence. Quickly at the table, I pointed to the waiter that this time we did not need to see the letter and that the order was 2 scrambled gramajo, a well babe and one normal. To take two sparkling waters. Made the order, the waiter swiftly withdrew to open the kitchen doors wide open, lost in the sparkle of stainless steel coming from the kitchen.


- "It has a wave-like restaurant Boating Club, told me," but it differs with the sporty nautical style in every detail of the place. "
The reason the comment was the lighting of the shade cloth the lamps, the decor and the amplitude between the tables. Central Restaurant has a distinctly nautical atmosphere and elegant, with model boats and yachts in the windows classic, highly polished trophies recalling old glories of current and old, white circular columns which surrounds a long rope sailor, and the huge rudder wheel at the entrance. The short roof lined with vertical wooden beams painted, a large bar and the bow window at the end. To this we must add the known lighting yellow watchmen screens and impeccable linens presented in the tables. All these details create a very warm atmosphere, where you can always lose sight in a box that shows the design of a boat or simply enjoy a quiet boat which drifts in the dark mouth of the creek Sarandi. The board made it perfectly (as always), with details of individual cloth between the cloth and the plate, the small plate for bread and their respective covered in the right place and the delicious bread basket with warm rolls accompanied by a dip light cream cheese well. The only criticism of the presentation is that the napkins are synthetic, not cotton, a simple detail that I always made up. While the place becomes noisy when it reaches full capacity, this time only because he felt a gentle whisper the impending Monday that was coming, could see families walking through the grass and people leaving the place. I told him that once the concession was the mother of the brothers known Petersen, who always took care of the quality of the dishes and watched over their improvement. It did note that habitual transmit to their children, today charged with carrying out the place. They decided to innovate in the letter with proposed new (and sometimes too bold), achieving the incredible acceptance by all partners, I dare say that any dish that says the letter is not going to disappoint the guests. Central Restaurant Club Nautico San Isidro is the ideal place for a business dinner. Le


asked his opinion of the place and it was his first comment the comfort I felt, as the boys knew to serve customers (mostly regulars) and the perfect decoration
sport - "The perfect place for a sportsman," he said confidently. I could not agree more.


gramajo They scrambled in a cool square plates. The height of the upset he had his eyes opened to a large size while the waiter served them with confidence, running out of words in front of the plate for a few long seconds. The scrambled gramajo of this restaurant is good crispy potato pie, thin and very long, causing them to interbreed among themselves to shape (And very tall) to the contents of the dish. Is added in countless ham sauteed strips that were previously being crisp another element in the issue. The egg meets the state requirement demanded by the diner, respecting the decision or classical babe, exactly as when one calls the flesh "to point" or undercooked could even be seen as the tip slipped between those golden arrows intersecting each other, reporting that the egg was included in the alchemy moments ago. The temperature? As expected of a preparation completed moments ago: Dangerously hot. Pepper added by the chef is very small, something that the boy already aware and offers as soon as delivers meals to the tablecloth. This is simple scrambled gramajo and leaving aside the speculation to the perfection of the first bite ... this is PERFECT scrambled gramajo not need other ingredients and the truth that you forget them.


I could see how the dish was eaten by one who always touted by eating slowly and its virtues, was highly controversial at the hehco to enjoy a great meal no matter the speed involved .. This is common in first-fortunate to try this dish at the restaurant ... and I worry if not satisfied.


- "Indeed this is the richest gramajo scrambled I tried in my life ... I never thought would prove a scrambled richer than Charly in Miramar Spa ... bad we're not taking a wine with this delicious ... this is outstanding ... what if he puts foie gras? ... I am very bad if I ask one to take ? ... I thought I was well versed ... you were right ... when we ???!!!". ¿¿¿¡¡¡
These were some comments made at the end (or rather, destroy) the dish, but knew the water for the first time since he sat down. He had not been hungry, but was being taken away by overwhelming greed that could quash time.


We were talking about where was that one could find the classic food at its best, as they had scrambled to prove, being recorded these comments in my "book of gastronomic obligations" that guides me in my future visits.


I offered to call the waiter to see the dessert menu, but I induced them to let him aside. The reason? In the car had some cupcakes that makes my friend Graciela de CUPCAKES SWEET SINS. She had been at home at noon and left me a very elegant box of cupcakes to try. While I know their creations, I find it irresistible to set aside the proposal to meet their new recipes, especially when I was around on delaying the time and making sure that no intruder tried to break his hand sealing. The cupcakes were orange, lemon pie and chocolate mint, two of each that were enjoyed in the lounge chairs overlooking the river while watching the boats return from a long day of sport, superb way to end dinner.


(Author's Note) To go to dinner at the Central Restaurant Club Nautico San Isidro is to be a member or guest at no charge to enter the restaurant on weekdays. On weekends you can also enter as a guest of a member but at a very high price for the input. Believe me dinner at this restaurant is worth it.


The price? $ 86 final price on the ticket


Useful Information:
* Club Nautico San Isidro Tel
http://www.cnsi.org.ar/
4732-0600 * Sweet Cupcakes Sins
http Tel 15-6731-2808 : / / www.sweetsinscupcakes.blogspot.com/




photos by http://www.cnsi.org.ar/nuevo/Fotogaleria/galeriacc.asp?idFoto=1460&grupo=amaneceres_am



photos by http://www.cnsi.org.ar/nuevo/Fotogaleria/galeriacc.asp?idFoto=1476&grupo=amaneceres_am


photos by http://www.cnsi.org.ar/nuevo/Fotogaleria/galeriacc.asp?idFoto=1471&grupo=amaneceres_am

Who Do Nortenos Get Along With

menus Christmas saffron restaurant

Menu 1
2009-10 Saffron House tapa Individual
Center Tickets Goose Mouse
with Ciabatta Toast Eggs
broken with Serrano Ham and Potatoes Poached
Caesar Salad - Lettuce lettuce, Toast, Crispy Chicken, Parmesan, Bacon and Salsa Cesar
Second choice
Pork Sirloin on homemade pizza

Mustard Sauce or Golden
vegetables stuffed with foie
garlic to the back nut Brownie Dessert
hot
Vanilla ice cream Drinks: White wine Rueda

Red Wine Rioja Crianza Ribera
or Beer, Soft Drinks, Water
Menu Price Per Person: 32 € VAT Not Included


Menu 2 Appetizer Saffron 2009-10
Individual house

Center Tickets Croquettes Chorizo \u200b\u200bSpinach and Cheese
Cast - Mozzarella, Parmesan, Cheddar-Waldorf Salad with Mushrooms
- Lettuce Lettuce, Grilled Chicken, Apple, Walnuts, Celery, Chicory and Salsa Rosa
Second choice on
Secret Iberian
broken potatoes with sausage or
Salmon in herb crust and pistachio juice lettuce and bean sprouts


Dessert Sacher cake and rice pudding with red fruits
Drinks: White wine Rueda

Vino Tinto Crianza Rioja or Ribera
Beer, Soda, Water
Menu Price Per Person: 32 € VAT not included


Menu 3 Cocktail Saffron
2009-10 Individual house

Center Tickets croquettes
Cheddar and Bacon Terrine of foie gras with apple, Marinated Salmon, Goat Cheese and quince with Pedro Ximenez

Poached Eggs with Potatoes,
Octopus and Chorizo \u200b\u200bSkewer
Second choice Fillet of Beef with Vegetables
or Taco
Cod with roasted peppers and spicy tomato sauce


Dessert Tiramisu cake with coffee custard
Drinks: White wine Rueda

Vino Tinto Rioja Crianza Ribera
or Beer, Soft Drinks, Water
Menu Price Per Person: 38 € VAT not included


Menu 4 Saffron 2009-10
appetizer Individual home

Entry Gazpachuelo Malagueño - Fish soup with mayonnaise
From First
Marinated Salmon Salad with Avocado and Raspberry Vinaigrette

Of Second Iberian pork
Teriyaki - Sauteed with soy and vegetables

Dessert Mascarpone Cream Cheese with prunes Pedro Ximenez
raisins Drinks: White wine Rueda

Vino Tinto Rioja Crianza Ribera
or Beer, Soft Drinks, Water
Menu Price Per Person: 40 € VAT not included


Saffron Menu 5 Menu Informal 2009-10 All
Appetizer to Share
Individual house

Center Tickets Goose Mouse with Ciabatta Toast
Potatoes Poached Eggs with Serrano Ham and Cheese Melt
- Mozzarella, Parmesan, Cheddar, with bread Tacos
bacon croquettes and cheese
Seconds to Share Secret
broken Iberico on potatoes with sausage
Salmon in herb crust juice and pistachios with lettuce and bean sprouts

Teriyaki Iberian pork - vegetables sauteed with soy and

Dessert Assorted Cakes, Desserts & Beverages Home
:

Rueda White Wine Red Wine Rioja Crianza Ribera
or Beer, Soft Drinks, Water
Menu Price Per Person: 34 € VAT not included


Menu 6
2009-10 Saffron Cocktail Menu Type Cold Appetizers
chopping
Center Manchego Cheese with Roasted Peppers with Anchovies

Tuna Brie with Berries
Tapa Tapa
Chaka Chaka, Apple and Salmon Glass of Antequera

Pintxo of Salad Hot Appetizers

Center Spinach and Chorizo \u200b\u200bCroquettes
Pintxo Sausage, Pepper and Chicken Skewer
bacon and plums with mustard
Pintxo Black Pudding with Pine Nuts Shrimp Skewer

bacon cheddar and bacon croquettes
Cymbals Cymbal
center of broken eggs, octopus
Sausage Roll of sole with champagne
Iberian pork dish of teriyaki

Assorted Dessert Homemade desserts and cakes
Drinks: White wine Rueda

Red Wine Rioja Crianza Ribera
or Beer, Soft Drinks, Water
Menu Price Per Person: 28 € VAT not included

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The Attic

The Attic is a classic old neighborhood pizzeria is at Avenida del Libertador 17,000, San Isidro, just at the intersection with Spain and half a block from Marin College.


the traffic light was red from Spain and Avenida del Libertador, in communion with the sweltering heat last Thursday, which reminded me that pizza stone that I loved as a boy. It should also include the fact that excess labor obligations I had long ago outside the gastronomy night and it was time to rewrite a new criticism on the blog. Said and done, was on that hot Thursday night we parked on Spain, half a block from Libertador, to eat that pizza that little boy knew recommend as "the richest of the world". Upon entering the old gate of the corner we noticed that there was room on the ground floor, but the insistent desire to sit again in the mezzanine wooden bench that she did give me a taste, take the narrow stairs to finish just above the kitchen and on the counter. Happily sitting on the bench and smiling like a child who has just been agreed, approached what looked like a groom and prepare the Formica table white, we approached the menu and walked away to let us deliberate.


quickly and bluntly we decided on a pizza "fun" to break our cliché (mozzarella and ham) and chose the pizza "The Attic" large size, which read: mozzarella, tomato sauce, ham, peppers, egg, palm and oregano. Coca Cola to make a liter and a half. Made the order and it alone, it was inevitable the stories begin to link the past with this old pizzeria and as nothing had changed over time. The yellow light, the dark wood of the walls, undulating white walls, the atmosphere, the smell of oregano ... only remained to be seen my grandparents come and sit at the table in the window garlic chicken for dinner, or my cousins \u200b\u200brunning around the tables and up the stairs at full speed ... enough so that I get goosebumps.


While the restaurant began to fill their capacity, our pizza came to the table, cutting table and a thick white nylon. Mozzarella, ham, peppers, palm hearts, egg and who knows what else, a pizza "fun" full of color and crispy with the naked eye. This thin dough has the right amount of yeast that does not contaminate the taste of other ingredients. These ingredients were not anything special ... except the cheese, a cornerstone of a good pizza, a key element in this matter. The Attic cheese is not cheese to which we are all accustomed. This cheese has a different texture, similar to a brie and last in time but with the rough feeling in the mouth of a young manchego. Although this cheese is shown to be malleable at high temperature, does not fray as the classic mozzarella, has a lot more white color and best of all: it is not greasy. This lack of grease can be seen in the mass as it remains dry and crisp at all times (even when cold). But what happens to you when the pizza cheese begins to cool at room temperature? The texture begins to resemble that of the mixed cheese at 21 degrees but without being hard, a flavor that is even more subtle, much like a very well known camembert and fresh from his sleep. May be thinking such as the cheese of a pizza can get to "change" at every step both improvise an improvement without ignoring the very essence of a simple pizza, I suggest you try it for yourself. The pizza of The Attic is an experience that few know and many would find. I remind you that this pizza is the taste that one finds on the Federal Capital Flows street or in any known pizza chain, is something else, another body type (thick, cooking, flour) "gourmet" as they say the magazines today.


The Attic has applied cuisine pizzas in an environment that exceeds almost at an inn or tavern. Do not be intimidated by the cutlery wrapped in individual plastic bag or paper, since in those white Formica tables, one finds a new and different dining experience. For dessert? Crossing the sidewalk and is the Piove Gelato (yes, here's your recipe Gelato Pinamar Piave), perfect combination to finish dinner.


The price? $ 63 large pizza having asked the most expensive menu and shared one drink pints.


Useful Information: Phone 4743-0990

http://www.elaltillopizzas.com.ar/

Shutter Speed For Point And Shoot

Harvest is a Mediterranean restaurant set in a classic American concept. Blanco Encalada is on 564, San Isidro, right at the intersection with Sucre and Access Collector Tigre, next to San Isidro Club. Harvest


managed to sidestep came long ago from my gastronomic tour and it was time to move on to discover what the corner of Sucre and Blanco Encalada. Note that this corner has been a sticking point for the establishment of successful restaurants, many have been in this place and succumbed to a lack of customers, leaving a bad image and creating a bastion of reach for culinary triumph. Regardless of the story, we reserve last night for 3 people and promptly entered with the order by Blanco Encalada. There is a valet parking service which I could see that working very carefully in the parking Harvest itself, something that is not today ... maybe next time anime and give me my car. Upon entering we received a confident-looking young man whom he discussed the subject and so gallant, accompanied us to our box. I sat


a silent waiter approached with the cards, prepare the table and left us to deliberate calm. This time they took to decide, was the first time all visited and well-Harvest of the letter left to know all the possibilities to choose from. Fish, Grilling, Cooking Meat, Poultry, and many more choices at the simplicity achieved two pages and the finished design to explore fully the proposals of the place. Restaurants Attention! The design scheme in the letter of Harvest is an example to follow. From the outset we decided on the Joint Fried Sea, the main dish we chose Buffalo Mozzarella Sorrentinos Romagnola sauce, medallions and finally Bourguignon Sauce Potato Gnocchi with Cream Sauce. The drinks were water and Coca Cola.


Made the order and with drinks already on the table, I realized that from the moment we entered the restaurant is inevitable noted the American way of establishment: a sea of \u200b\u200bboxes looking comfortable, long corridors, dark wooden tables with soft shiny black seats and a roof opaque dichroic everywhere. Lacked the fire lanterns and neon sign that reads "OPEN" at the entrance and could have passed through Kansas. The table was a thick laminated wood, without a cloth but with a bread plate (always grateful but this time it collided with the stereotype of the atmosphere) and silverware wrapped in a napkin. Although the place is bustling, the entire roof and parts of the walls were hung acoustic panels, like the back of the table, preserving the acoustics and providing conversation without raising your voice. But with so much American influence, we are at the table with a basket full miñoncitos, small cube-shaped bread and cream cheese dip with onions which was a marvel. It's amazing how this type of box does the diner to relax and enjoy the evening, I checked by looking around.


suddenly came the Frito Joint Ocean that was served at the center of the table. He had a big dip in tartar sauce and a disproportionate amount of cornalitos, mussels, some squid in a corner and a few Vieyra. All absolutely battered and fried. I was not expecting a bowl of this magnitude and oily eye knew that my stomach would not be able to withstand much as frying. Luckily the other side of the table my friend had no drama or complex and make the most of the big dish. This grand entrance, while not presenting a nice rich tasting and the flavors are almost all the same (probably were not fried separately) and differ little among themselves, one can hardly tell if the fruits of the sea are fresh face to fry. This entry is not a big deal at all and could be compared with one of those cones cornalitos people buy during the holidays on the Atlantic coast, and the tartar sauce and lettuce in the presentation managed to hide the gross of the plate. The amazing thing: The squid were badly cut and had not removed the animal's mouth, showing the peak (very similar to a parrot's beak) of the mollusk.


to all this attention was perfect, the boys always attentive to what was happening at the table and always ready to serve diners. This situation is repeated throughout the restaurant and it was not necessary to have a trained eye to notice, as the pits created long corridors, the waiters are constantly coming and going, controlling everything.


After the complicated and severe entry, main dishes arrived. The medallions were beautifully presented in a triangular plate of rounded edges, similar to a artichoke leaf, with a lot of mushrooms with two hash browns in a cylindrical shape that perfectly cut purple color of the meat and wine sauce ... a fun band of colors and a great interest in all of the table . The meat just right, kept the flavor of the grapes, leaving aside the alcohol in wine, showing a cautious preparation and interest by the chef, for a moment I thought I felt nutmeg, but I encourage you to confirm. The Buffalo Mozzarella Sorrentinos were spectacular, the club and fill with salsa Romagna were a wonder, were exactly as I like. The hub of the edges of all retained their status Sorrento al dente and the required hardness, the mozzarella was cracking (demonstrating its freshness) inside without leaving any lint while the tomato sauce romagnola could get along away from Buenos Aires to meet in one of Gandria piccolo ristorante in Italian Switzerland. That Salsa! That freshness! That pasta! Not by chance I'd risk analysis and opinion that had spices in the sauce Romagna, I just dedicated myself to enjoy it. While tasted my Sorrento, next to me were the gnocchi with white sauce. These gnocchi were presented as a prism on white sauce soft and pliable, with a minimum portion and ground pepper with a very high temperature, ideal for enjoying the gnocchi without changes in white sauce. These were perfectly fresh, made on the day of course.


will see that the main courses had been completely forgotten the login problem and we were really enjoying a good dinner, comfortable in the box, talking softly, and forget the outside. This combination of conditions was just under gourmet was looking to time and could not have occurred without the assistance of the waiter service perfect.


After dinner and take the table, the waiter approached the dessert menu. We could see the proposals but feel like chatting surpassed the ambition of sweet, hence we the account but after paying recognized that we were so comfortable that we ended up staying 1 hour at the table enjoying the evening. Note that the restaurant was not full and never insisted on bring back the letter, something we were very grateful and we reflect on the tip, even when Crop prices are perhaps too high.


also there were several things that surprised us. When claimed pay 9 pesos per person to cover the bill when the board had no tablecloth, silverware was wrapped in a napkin fine synthetic material thickness and the dishes were based directly on the table, when the format American prioritizes lack of cover collection to emphasize the simple presentation, this makes harvesting the only restaurant I know that American format and stick coated copper. Another drawback was the Frito Joint Sea, suggest that plate removed from the card very urgent, can not spend another day with the possibility that other diners choose the $ 54 dish.


would return to Harvest? Absolutely, I try all the pastas of this restaurant.


Price? $ 312


Useful Information: 4580-4253 http://www.cosecharestaurant.com.ar






photo by http://www.sonoflex.com/images/news/200808_04.jpg



http://www.club.lanacion.com.ar/imgs/6685.jpg

Is Panasonic Steam Inverter Microwave Oven Good

Harvest Attack "ups" White

It was really shocking (but not surprising) to open the paper today and find with the news that three "ups" with guns attacked a group of people who refused to be extorted against Peru Beach, Bajo de San Isidro. Two of the attackers were juveniles and were released to their families within a few hours, the remaining faces charges of assault and abuse of firearms. Group of people being attacked, two were injured and had to undergo surgery. Deputy


links that explain how detail what occurred:

• http://www.lanacion.com.ar/nota.asp?nota_id=1181022

• http://www.infobae.com/contenidos/475339- 0-0-Three-rags-fired shots-two-rugbiers

• http://www.lanacion.com.ar/nota.asp?nota_id=1181112

Personally, I know Peru Beach I am familiar with the "ups" found on the door and that his violence dating from before 1997. Perhaps a neighbor remember that legendary "rag" silvery hair that extorted those years for drivers with a pipe steel in your hand and smash the mirrors like those people who refused to pay.


should be noted that these extortionists working at night on Calle Elcano, who is facing the entrance of the Peru Beach. Instead, they do on Juan Diaz de Solis, on the other side of the tracks of the Tren de la Costa, because ... because it's obvious the police station.

click on the image to enlarge

click image to enlarge

group dinner in Buenos Aires set to leave this article posted over the next 10 days, to allow room for reflection at such aberrant event. Dining reviews will not be published until then.


All employees of Dining in Buenos Aires welcome anyone being killed. We sympathize with the victims of these vile attack extortionists and wish you a speedy recovery.

Community Service Hours Thank Letter

Wine Tasting Forum Granatensis

Forum Wine and Food Granatensis

is pleased to invite you to its next meeting.

DATE: October 2, 2009

PLACE: Restaurant Saffron

C / General Narvaez No. 3

tasting a fine wine accompanied by a marriage that will enhance the sensations perceived, getting fully enjoy the mix of flavors chosen for this occasion.

For more information visit our website:

http://granatensisvinoygastronomía.blogspot.com

or contact us via our mail:

granatensisvyg@gmail.com