Don Julio

Palermo Soho . Buenos Aires

%

Overall Rating

  • Ambience 70%
  • Service 70%
  • Food (Execution) 70%
  • Creativity 70%
  • Value 70%

Trapiche Alaris Dulce Consecha

Restaurant Details
Don Julio

Locale: Palermo Soho
Address: Guatemala 4699

Telephone: +54 11 4831.9564 / +54 11 4832.6058
Restaurant Type: Casual Dining, Steakhouse
Cuisine: Grilled Steaks
Price: $$$
Hours: Sun-Mon 12 pm to 4 pm and 7:30 pm to 1 am[/types] [/types] [/types]

Summary of Review
If you only have one night to eat out at an authentic Argentine steakhouse, do it here. High quality, thick-cut steaks. Good service and atmosphere that shouts, "Buenos Aires". This one is a cut above the rest (pardon the pun).

Campari - Red Experience

Trapiche Alaris Dulce Consecha

Restaurant Review for Don Julio

Review by:
Rating: 4.0 stars
Review Date:
06/29/2015

It was only a matter of time before we made it over to Don Julio for a steak. This traditional Argentine steakhouse always comes up when the conversation turns to where to go for a steak in BA. On Saturday night we headed over early, at about 8:45 p.m. in an attempt to avoid a wait. No such luck. This place is popular with locals and tourists to boot. We were told it would be a 40 minute wait and that host at the front door’s estimate was within a couple of minutes of when we finally earned a table. We were graciously offered multiple glasses of bubbly while we waited. This place was bustling. Great for people watching. So the 40 minutes went by, lickety split.

This restaurant is your basic, emblematic Argentine steakhouse. Lots of big rustic chandeliers. A couple of poster size diagrams of pigs and cows showing the names of each cut of meat.

But the primary focus of the décor at Don Julio has a story behind it.

There are hundreds of empty wine bottles on the walls with inscriptions scribbled on the label with a black indelible ink marker. There are plenty of images in the slider to see what I’m referring to.

Turns out that some years ago a couple celebrating 25 years of marriage was dining at Don Julio in its fledgling years. The waiter suggested to the couple that they should memorialize the moment on the label of the wine bottle. The waiter handed them a black marker and one of them captured the moment with their names, the occasion and the date. Oddly enough, after all this theatrics, the memento was left behind by the couple (not doubt, after finishing a second bottle of wine), and the proprietors decided to place it up on the mantel for all to see.

Some 15 years later, hundreds of other patrons have memorialized their dining experience, left the bottle behind, and thereby created the atmosphere (along with some extremely thick cuts of meat) that makes this place … Don Julio.

We were finally seated up on the second floor, after traversing a narrow, steep staircase, to a table with a balcony view to the kitchen and dining room below. This was okay with me as some of my best memories were of time spent on balconies.

The waiters, despite being very busy, seemed to be able to stay on top of it all. Service was good throughout the entire meal. No long waits for anything.

Don Julio offers a limited menu. Steaks, steaks, steaks … and if you can find room for it some fried potatoes or a salad.

We started out with a chorizo smoked sausage. Very juicy. Very good. And then we had the Chef’s Salad consisting of a bowl of arugula garnished with cubes of pumpkin, white cheese and a sweet beet vinaigrette. I’ve complained about salads in Buenos Aires until I’m out of breath. This one was actually pretty unique and pretty good. No need for the boring oil and vinegar they set on the table. This salad comes adequately dressed. If you’re opting for a salad this is a good choice.

After several months of eating burgers and fries for our Burger Joint Face-off we elected to skip the carbs in the potatoes.

If there is something that is unique about Don Julio (other than the hundreds of empty wine bottles on the wall) it’s the thick-cut steaks. They are cut about 50% thicker than steaks at most of the other steakhouses in town. This has two advantages. First, they just taste better when they’re thick. I don’t know why. They just do. Secondly, it’s way harder to overcook a thick steak so that when you order one medium rare you actually get one that’s medium rare. Sounds simplistic but believe me, getting a true medium rare steak in BA is next to impossible. Well … That’s how we ordered it and that’s how it came. A deep red in the center, pink toward the outer edge with a crisp seared exterior. Perfect.

When we asked the waiter whether these tender steaks were aged he replied, “They’re aged on the cow.” My steak was the poster child for quality Argentine beef. The better varieties provide tender steak with a rich beefy flavor that doesn’t require corn feeding or aging. This was a very good steak without the necessity of all that modern day hoopla.

What did all the fun cost us you ask? Next to nothing. These big steaks that were at least 50% bigger than what you get most places at higher prices were about US$13.50 each (ARS$168).

We left Don Julio with big smiles on our faces. Everything from the ambiance to the food was delightful. Our rating for Don Julio sums it all up.

Don Julio - Palermo Soho


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