- José A. Cabrera 5099/5127, Palermo Soho
- Tuesday–Sunday from 8:30 p.m.
- More than 24 cuts, including Kobe Wagyu
- Latin America's 50 Best list
La Cabrera is the other serious Palermo parrilla — opened 2002, chef Gastón Riviera with a CV that began in European fine dining before returning home to the grill, and a menu that runs to twenty-four cuts of beef plus the dozen side dishes that come piled around the steak and made the restaurant famous on the global parrilla map. The room is stripped-wood floors, exposed brick, the terrace in summer; the wait without a reservation runs to two hours by ten p.m.
For clients who could not get Don Julio (or who want a second parrilla evening that is not Don Julio), this is the right alternative — bigger room, easier to seat groups of six to ten, the Kobe Wagyu cuts for the splurge dinner. Open from 8:30 p.m. — early by Buenos Aires standards, which is part of why it works for international visitors.
The Palermo parrilla that does the side-dish parade.
