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Every now and then someone asks, “If you care this much about ingredients, why aren’t you certified?” It’s a fair question. Here’s the honest answer. We’re a small kitchen. We make everything from scratch. We choose our ingredients carefully. That’s where our time and money go — into the food, into the prep, into doing things the right way every day. Certification programs? They’re mostly designed for big food companies. Big production. Big systems. Big budgets. For a place l

Let’s talk about the new food pyramid. I know some people aren’t happy about it, and as a friend said to me last weekend, many are turning it into a political issue. Coming from Argentina, where we tend to debate everything and often make things political, it’s hard for me to see food policy as anything but connected to larger systems. The truth is, I changed my lifestyle over 15 years ago, long before these conversations became mainstream. When the food pyramid was replaced

Lately, you have probably noticed an increasing number of restaurants avoiding seed oils. We have been open for six years now, and we have not used seed oils since day one. We focus our cooking on beef tallow and bacon fat, and use extra-virgin olive oil only for sauces and cold marinades. We purchase suet from a local farm, Bluescreek Farms Meats & Market, and we render it ourselves; this way, we ensure no chemicals are added to it. Our fryers are filled with 100% tallow. Un

Welcome to Our Kitchen: A Taste of Argentina, Completely Free of Gluten, Soy, Grains, Seed Oils, and Sugar At our restaurant, we believe...