This traditional parrilla exemplifies the Argentine asado (barbecue) experience: heaps of delectable grilled meats cooked to perfection and endless bottles of local wines. Don Julio uses almost every part of the cow – quality handpicked grass-fed Aberdeen Angus and Hereford cattle, which graze in the Buenos Aires countryside on smaller family farms. Pablo Rivero, the young owner of Don Julio, says it’s crucial to order house specialities like fried beef empanada, goat cheese provoleta, crispy sweet breads, rump steak (bife de cuadril), and, the most famous of all, skirt steak (entraña). Grill god Pepe Sotelo mans the parrilla, making sure each cut bursts with flavor. Like at many steakhouses in Argentina, the beef is only seasoned with salt, and served with two house condiments: chimichurri and salsa criolla. Hot tip: Don’t forget to sign your wine bottle with a personal message before it is placed on the wall to decorate the restaurant.