Thursday, September 23, 2021

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Los Fuegos by Francis Mallmann

Experience contemporary Argentinian cuisine from South America’s most celebrated chef. Born from a passion for the ancient art of South American live-fire cooking, Argentine grillmaster Francis Mallmann creates a contemporary asado experience with an open-fire kitchen, local ingredients, and a gaucho’s touch to transform traditional rustic recipes into sophisticated, savory dishes. Mallman’s custom-designed fire kitchen allows the renowned chef to fuse his many fire-cooking techniques and is the first of its kind in an urban environment. Wood oven menu favorites like Potato Gnocchi and Chilean Sea Bass effortlessly blend smokey flavor with palate-pleasing ingredients like winter black truffle or lemon aïoli. From the grill come savory meats including a Wagyu NY Strip Steak and Lamb Rack with roasted eggplant and crispy pistachio crumble. One thing’s for certain: a visit to Los Fuegos guarantees flavor, quality, and a notable influence of an Argentine culture that creates a food experience like no other.

 

sample menu selections
crudo::
Yellowfin Tuna   22
Shaved avocado, mango, cilantro aïoli, and sweet potato chips

Prime Beef Tartare   20
Papa Ana, capers, shallots, anchovies, parsley, and organic egg yolk Cured Atlantic Salmon and Multigrain

“Carta de Musica”   18
Thin housemade multigrain cracker, crème fraîche, avocado, cucumber, and fresh horseradish

soups and salads::
Pink Grapefruit Salad   16
Arugula, avocado, aged Parmigiano-Reggiano, and roasted hazelnuts

Charred Beet Salad   16
Goat cheese, arugula, and garlic chips

Heirloom Tomato Salad   17
Burrata cheese, cucumber, red onion, basil, and dry black olives

warm starters::
Wood Over Empanadas   8
Hand-cut prime filet, llajua sauce or pecornio cheese, and caramelized onions

Wood Fire Artichokes   18
Sesame yogurt sauce, d’espelette pepper, sourdough breadcrumbs, and herbs salad

Octopus a la Plancha   26
Potato confit, garlic aïoli, Kalamata olives, and cilantro

Smoked Bay Scallops   32
Carrots al rescoldo, purée garlic chips, and fresh herbs

from the wood oven::
Potato Gnocchi   35
Winter black truffle, wild mushroom reduction, and pecorino cheese

Chilean Sea Bass   45
Crispy black rice, lemon aïoli, and fresh herb salad

Roasted Cauliflower   22
Crispy rice, cauliflower purée, herbs salad, almonds, and capers vinaigrette

Slow Braised Veal Ossobuco   40
Potato purée, beef jus, sourdough breadcrumbs, and parsley

from the plancha::
Butterfly Local Yellow Tail Snapper   45
Salsa verde

Mediterranean Branzino   34
Quinoa salad, charred kale, and eggplant yogurt

Mallmann’s Beef Tenderloin Milanesa   42
Boulanger potato, poached egg, and Dijon mustard

Cast Iron Tiger Prawns   30
Sweet corn humita, charred onion, and chile oil

from the grill::
Prime Angus Skirt Steak   35
Papa aplastada, mixed greens, chimichurri sauce, and criolla sauce

Waygu NY Strip Steak   68
Charred romaine lettuce heart and black truffle hollandaise sauce

Lamb Rack   45
Roasted eggplant, mint yogurt, and crispy pistachio crumble

Beef Tenderloin Wrapped in Bacon   40
Charred onion petals, domino potatoes, parsley, and cilantro salad, and criolla sauce

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