Los Fuegos by Francis Mallmann

Argentinean asado grillmaster Francis Mallmann, who specializes in open fire cooking, adds a gaucho’s touch to grilled or roasted steak and seafood prepared in a custom-built wood oven. Great for sharing: the 42 oz. special cut Porterhouse Steak with criolla and chimichurri Sauce. Other dishes to share: the Fish Parrillada, with Branzino, Local Lobster, Snapper, Octopus, and Domino potatoes and sweet potato “al rescoldo,” (baked in embers), and aioli and criolla Sauce; or the Meat Parrillada with Skirt and Ribeye cuts, Chorizo, Morcillo, and Lamb Rack, served with Domino and Sweet Potatoes.