Steakhouse hands, empanada dough
These six exist because our kitchen is, first, a steakhouse. The short rib is knife-cut and braised in Malbec — the same reduction discipline we give the dining-room plates. The shrimp are Argentine reds. The crab filling is built like a bisque, not a spread.
The Pampa Pabellón is our border-crossing: Argentine shredded beef meets the Venezuelan pabellón tray — black beans, sweet corn, bacon, four cheeses, and a stroke of housemade chimichurri. One empanada, two flags, no apologies.
Same $6 as the classics. Gourmet here means what goes inside, not what goes on the check.