Tag Archive | "cocktails"

‘Just living for the weeknights’: Le Bar


Each weekend, I am left staggered by Buenos Aires’ magnificent nightlife. The city swells with its plethora of restaurants, bars, clubs, galleries, theatres and live music spots. They pulsate, emitting beats which blend and synthesise, composing the rhythm of the noche porteña.

During the week, the atmosphere is slightly different. The detoxifying aftermath to a debauched weekend gradually blends into the calm before the storm, as Sunday rolls towards Thursday. Despite the abundance of venues in the city, locating the evening’s perfect diversion requires a little more effort during the working week.

Le Bar strives to provide a dynamic antidote to mid-week boredom. Described by entertainment organiser, Leandro Frias, as: “The musical kitchen of the city”, Le Bar dishes up outstanding quality performances every night of the week, served alongside an original food menu and exquisite cocktails. Unflaggingly stylish, the classy downtown haunt is housed in a colonial mansion, which contrasts beautifully with its sleek, cutting-edge interior design.

“There isn’t as much to choose from during the week in Buenos Aires”, explains Frias, who is super-suave, sporting a flat-cap and converse high-tops. He set up Le Bar’s Wednesday night live music offering, ‘Naranja Vivo’, in an attempt to “bring something new and different to a night which is often overlooked by clubs and bars”. Characterised by its eclectic spirit, ‘Naranja Vivo’ showcases everything from electronica to tango, from rock to jazz, from folk to dub.

“The key thing is that every band I invite generates a certain atmosphere. Le Bar is relaxed, it’s cool, and it has personality. The music must be no exception; it has to create the right onda.” He doesn’t say it in as many words, but I also receive the impression that such requirements extend to the musicians themselves, whose trendy attire seems flawlessly in tune with the voguish décor.

The four levels of this antique building are each completely individual. The ground floor is bathed in a seductive, dim glow and is elegantly designed, featuring teardrop lamps, lavish couches and classic prints. Tables are candle-lit and clustered around a small stage, which, along with Le Bar’s excellent table service, gives the place the feel of 1940s jazz-club: an intimate setting for weeknight live music.

The futuristic sunken tables of the modern, minimalist second floor are an ideal place to relax with friends, although they must be booked in advance. Carrying on up the spiral staircase, you are welcomed to Le Bar’s famous terrace by a breath of cool Buenos Aires night air, and witty wall illustrations by one of the city’s quirkiest artists, Pum Pum.

The setting is unpretentiously chic and undeniably impressive. The food and drink is even better. The tapas-based cuisine boasts a selection of Mediterranean treats, reflecting the background of the establishment’s three French owners. Main courses are all priced between $30 and $40. However, the house speciality is its cocktails. Classic mojitos sit on the drinks menu alongside unique and unusual concoctions of exotic liqueurs, fruit purées and the occasional sprinkling of chili pepper.

These delicacies form a delectable accompaniment to Le Bar’s outstanding musical agenda. In addition to the diverse mix of acts showcased at ‘Naranja Vivo’ each Wednesday, those with an appreciation of classical music can enjoy orchestral performances every Monday at ‘Clásica’. For a more upbeat evening of dance music, Tuesdays’ ‘+Biopolar’ offers “a perfectly balanced party atmosphere, for those who have had enough of post-weekend repose, but who are not quite ready to dance until 6am.”

For a taste of Thursday evenings at Le Bar, visit www.radioroyale.com.ar. This 24 hour radio show is an online project, hosted by DJ, Fabián Dellamónica, who spins an assortment of cha-cha-cha, Latin soul, samba, bossa-nova, film soundtracks, ska and funk. Every Thursday, he brings this musical mélange to Le Bar, from where he broadcasts, regularly welcoming onstage some of his favourite live acts.

Soaking up the musical artistry exhibited at each of these events, I really do feel that Le Bar has got it right. Their evenings are relaxing, yet dynamic. The acts are chosen meticulously, and Leandro Frias describes the dedicated team with whom he works to ensure that “the ambience is exactly what people want on a weeknight”. He gushes: “We want to keep it small, warm, yet buzzing with activity. This place is a house, and we’ve got to think about living together. What I mean is the kitchen, the bar and the music have to adapt to one another and work as a unit.”

Indeed, Le Bar seems to offer it all. Stepping into the building is like wandering around an impressive Parisian mansion which has been taken over by contemporary interior designers and upwardly-mobile graffiti artists. It evokes a space-age bordello with a superb menu, clever drinks and a vast back catalogue of musical performances.  However, above all, Le Bar has paid attention to exactly what was lacking on the Buenos Aires weeknight circuit. Frias enthuses: “Between Monday and Thursday, people can now enjoy something with personality.” It is clear that every facet of the kitchen, bar, music and design adheres to this, affirming that: “This is not a restaurant and it’s not a concert. It’s an experience.”

Le Bar is in Microcentro on Tucumán 422. It is open Monday through Saturday from mid day until 2am. Entrance is always free.

Monday evening’s ‘Clásica’ begins at 8.30pm; Tuesday’s ‘+Bipolar’ at 9pm; ‘Naranja Vivo’ at 10pm on a Wednesday; as is Thursday’s ‘Radio Royale’. Le Bar also holds events every weekend.

For more information, visit www.lebarbuenosaires.blogspot.com/, and to make a reservation, call 5219-0858.

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Sabbia Liquor Bar


It is not overwhelmingly encouraging to walk into a restaurant whose clientele appears never to have actually allowed their bodies the sinful indulgence of food.

This was my immediate reservation upon observing the beautiful – if somewhat emaciated – young things occupying the crisp white tables of Sabbia, one of Recoleta’s newest and most exclusive resto-bars. Luckily, it became clear that these customers were not, in fact, there to eat, but rather to enjoy the extensive selection of cocktails on offer: an exercise which did not jeopardise the maintenance of their svelte figures, and a revelation which restored my hopes for a rich, filling meal.

We were led past the pinstripes and high-heels of the New York-style lounge area, and through to the equally elegant restaurant. The decor was modern meets classic; glamorous meets trendy; boudoir meets boliche; favela meets chic. White chiffon curtains adorned the corrugated iron walls, atmospherically illuminated by red floor lights and blue backlighting along the length of the mirrored bar. Based on the interior design and the calibre of the punters, in this establishment appearance was undoubtedly everything. It soon emerged that the food was no exception to this rule.

As we flicked through our menus, we watched the other diners receiving their beautifully presented platters of sushi and decorative entradas served on (debatably, superfluous) asymmetrical dishes. However, it did seem as though the menu had been compiled in primary consideration of that which could be dressed up. The choice of starters, puddings and sushi was impressively vast, where the main courses were limited to just seven options, all priced between $29 and $39. In fact, the wine and tragos list was about four times the length of the food menu, affirming that Sabbia is perhaps most aptly categorised as a ‘cocktelería’.

Nonetheless, the food was delectable. The menu boasted a range of salmon and prawn dishes, including the particularly recommendable bruschetta de salmon y brie. Although small, this appetizer was delicious, and if a full belly is the aim of your evening, this could be followed up by one of the more generous principales of pollo relleno de vegetales, medallones de lomo, raviolis or a ‘wok’.  However, the house speciality was evidently the sushi, and head chef, Mónica Camino, serves up an ornate variety of sashimi, niguiris, makis and rolls, drawing from her past experience of working for Buenos Aires’ popular ‘Sushi Club’. The $72 Sushi Tabla Combinada would be ideal for a group of four or five.

For those with a sweet tooth and not on a low-calorie diet, the Sabbia postres, which are all priced around $19, are exceptional. Decorated by a dusting of flower petals, the Volcán de chocolate made for an appropriately lavish finale to my experience of fine dining. So as not to feel as though you’ve missed out on anything, ordering the degustación de mini dulzuras (a sample of each of the desserts on the menu) would be a wise move.

Despite the sumptuous menu, it is the wide variety of original tragos that steals the limelight, and cocktails are all priced around $25. At 9pm on a Monday evening, the bar was barely buzzing; however, our waiter, Ramiro, explained that from Wednesdays until Saturdays the place is packed into the early hours. At weekends, guests pile in to enjoy the live DJs playing in the upstairs salón de boliche and to soak up the relaxing ambience of the glass-covered smoking area, complete with a log fire and atmospheric mood lighting. In fact, although relatively new to the fashionable circuit of the noche porteña (the Recoleta branch only opened in July, following in the footsteps of its counterparts in Pinamar and Punta del Este), Buenos Aires Sabbia Liquor Bar has already attracted its fair share of celebrities, including actress, Brenda Gandini and model, Zaira Nara.

It is thus unsurprising that Sabbia insists on the ‘vestimente elegante’ of its guests. It is a place to be seen, and the meticulous attention to detail with which the food and drinks are prepared is matched only by the care with which the clientele have been coiffed. Book ahead for a table at the weekend; expect excellent service and an enjoyable evening of chic drinking and dining. Do not expect to leave feeling full.

Sabbia Liquor Bar is on Ayacucho 1240. The restaurant serves food on Mondays to Saturdays at 6pm-1am, and the bar remains open until 3am. For reservations and private events, call 4827-4415. For more information, visit www.sabbia.com.ar. Mondays are ‘Ladies Night’, and groups of chicas can enjoy a 30% discount of their table’s total bill.

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647


 

Photo courtesy of 647

The first time I ate at 647 a year ago I swore it would be the last time that I set foot in the place because everything was bad about it. The evil side of me was slightly pleased to be sent back so that I could share my loathing comments with a wider audience. Rather frustratingly, the food at 647 was better than brilliant and so I am going to have to be nice.

647 hit the porteño scene as a members’ only club in 2006. The English owners put down a considerable amount of dosh to turn the place, nestled into crumbling buildings on a dusty San Telmo road, into a slick, stylish watering hole. The members’ club didn’t work and no one was ever really sure what 647 was about. Now it is about fantabulous food and clever cocktails.

I went on a quiet week night and so all three of the beautiful barmen were quick to attend – I have an inkling that they may be the kind of barmen who think they are too beautiful to care about serving you but in fairness they make a cracking cocktail. I had a Moroccan margarita which came looking a lot like a science experiment in various tubes – tequila in one, frothy minty lemonade in another, chili salt and a lemon jelly. Not only did it look terrific but it is a clever twist on the Mexican version and I will be heading back for some more of them shortly.

For the starters we followed the advice of Féderico, the super manager – paprika octopus and asparagus quiche. The octopus was perfect, not chewy, well seasoned and the sweet tomato soup made the course a mouthwatering opener. Company’s quiche was also near perfection with a crunchy pastry base and just cooked asparagus spears.

 

Photo courtesy of 647

But as I write this, my mouth starts to water with the mere thought of my main course.

Suckling pig, mmmmmm. With mashed sweet potato. I am trying to find the right words to explain the taste and tenderness, the crunch and the soft sweet potatoes. I think that the best thing to do is to say, go and order the suckling pig.

The menu has some fantastic elements to it, which are rarely found in Buenos Aires including quail and swordfish. Company munched on rabbit with Japanese pumpkin custard which sounds extraordinary (in a bad way) but was very good – not as good as the suckling pig which is why I somehow managed to forget that we were supposed to swap halfway through each course.

The food at 647 has risen to the level one would expect from some of the great restaurants in London and New York and I very much hope that it is quickly filled with a big crowd of foodies, local and less local. It is not cheap but for any special occasion it is going to be where I head and I recommend you do the same. My big problem now is that the things I tried the first time were so good, I don’t know if I will ever be able to try something different from the menu.

 

Photo courtesy of 647

Pudding was white chocolate and yoghurt parfait with macerated grapes, which turned into just another example of how the chef, Fernando Trump, surpasses his local competition. White chocolate puddings often sound so tempting but in fact once messed around with, white chocolate can end up with a funny stale taste – not in Trump’s kitchen. The wine list is marvellous, Féderico the manager is brilliant and I hope with all my heart 647 gets recognised for its food from now on.

I assure you that I was aiming to write an awful piece about the well-publicised ‘club’ but I can’t because the food was in parts, too impressive for words.

 

647, Tacuarí 647, Tel: 4331 3026, www.club647.com

Some people will love: Moroccan margaritas

Most likely to be sitting next to: at the moment a wannabe but I am confident that soon all people who care about food will be heading in their droves to sample the delights of 647

My favourite dish: suckling pig

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