"Provoleta, cut tableside and served with a glorious golden sear, is a salty, satisfying way to start. Cut the richness with sliced tomatoes or herbaceous and tangy chimichurri on crusty bread. Paper-thin carpaccio with a mound of peppery arugula and crumbled Parmesan cheese is a nice way to feel like you're eating a salad when you're really eating meat. Empanadas are baked until craggy and well-browned, like warm torpedoes filled with cheesy spinach or seasoned ground beef, also best dabbed with chimichurri."
"Thin-sliced sweetbreads, grilled like yakitori skewers, gain a smoky flavor from the charcoal grill and taste like tender beef nuggets. The traditional parillada has five different cuts, including short rib and blood sausage, but if ordering a la carte, focus on the entraña (skirt steak) and tapa de ojo (ribeye cap). The former is juicy and pleasantly chewy with an iron-like funk, while the latter is sumptuous and tender, a beefy coup de grace sourced from the cow's best cut."
Carlitos Gardel is an Argentine steakhouse on the western edge of Melrose Avenue operated by Armenian brothers Gerard and Max Bozoghlian since the mid-'90s. The restaurant offers expertly grilled chops, razor-thin beef carpaccio, homey empanadas, and a wide wine selection. The small dining room features large mirrors, high ceilings, white tablecloths, and leatherbound menus that evoke an old-school Midtown Manhattan vibe. Menu highlights include provoleta served tableside, paper-thin carpaccio with arugula and Parmesan, craggy baked empanadas, grilled sweetbreads, and the traditional parillada or a la carte cuts such as entraña and tapa de ojo. A covered back patio built during the pandemic contains a cocktail bar for martinis.
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