But among the non-biscuit part of the menu, the one amazing standout was the slow smoked short rib.

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Heavenly hunks of slow-roasted short rib, peppercorn-crusted and topped with freshly grated horseradish, come in parchment on wooden slabs.

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Be sure to try the Pandebonos, a Colombian cheese bread served with guava butter or the Short Rib Benedicto.

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The deal fell through, but after spending enough time there on reconnaissance trips, he decided to make an homage to his near-business venture and marry kimchi, grilled pork or beef short rib, and corn tortillas.

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The result is the full traditional Argentinean steakhouse experience, with all the unique cuts (short rib across the bone, boneless rib eye, skirt steak), traditional sauces, accompaniments, and appetizers (tripe, sweetbreads and chorizo), but done better.

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Flanken-cut beef short rib (short rib cut across the bone into half-inch thick strips you may need to ask your butcher to do this) is a wonder, but hangar steak, skirt steak, even flank steak (marinated overnight) will work well too.

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