I went here twice before it landed on the top of every steak list on earth and went into the stratosphere. This traditional parrilla exemplifies the Argentine asado experience: thick cuts of fire-grilled meats cooked and table-sliced perfectly with dozens of Malbec choices from the 14,000 bottle cellar. The cows are grass-fed Aberdeen Angus and Hereford cattle, which graze in the Buenos Aires countryside on smaller family farms, and the beef is aged in a warehouse down the block (pictured below). Pablo Rivero, the young owner of Don Julio, likes to recommend his 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 is grilled on point. 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. Spoiler alert: I wonder if the stratospheric increase in volume has harmed the quality. Here is a recent review from Nomadic Foodist that suggests all is well.