Gran Bar Danzon: Creativity at Last!

To my left sat two alternative American girls struggling with the wine list. To my right, a group of expensively dressed debutantes and one boy with a very fake tan. Gran Bar Danzon is listed in the Lonely Planet Guide book, so there are many English speakers there, but this did not detract too much from the hip atmosphere and interesting menu.

Situated on the second floor of a two-story building in Recoleta, the restaurant emanates a chic, minimalist style with concrete walls, candles and a long dark bar. One side of the restaurant is dedicated to lounging, while the other is reserved for eating. On one wall is a massive display of wine bottles kept in temperature-controlled cases, a physical representation of the extensive Argentine wine list.

The very wine-savvy host showed us to our table and asked if we needed help with the wine list. We ended up choosing a Cabernet Sauvignon called Kaiken at about AR$55. He tried to push us a little higher for a better quality wine, but, alas, we could not afford it. The wine we chose was fine, but for those on a bigger budget, Gran Bar Danzon offers many options from more familiar blends such as Malbec, to the less well known such as the wine Torrontes of Salta. After tackling the wine list, we dug into the menu.

The left side of the menu is dominated by sushi and sashimi. I do not trust Sushi at non-Japanese restaurants, and it appeared to me that this was an addition to keep up with the BA sushi trend rather than a true passion (a must in a good sushi chef). The chef’s attention was obviously focused on the contemporary cuisine options on the right side. In fact, it is one of the most creative menus I have seen in Buenos Aires, and for this I give the chef much credit. The choice was a tough one, but S and I finally made some decisions.

To start, I had a very good lamb duo. The first part was a lamb carpaccio rolled around cream cheese. I am usually not a fan of cream cheese unless on a bagel, and perhaps a different cheese could have been substituted for a more refined offering, but it was well presented and tasted good. The second part was a miniature rack of lamb, well seasoned and cooked, and served with some delicious new potatoes. S had a ceviche of king crab and salmon (?), very good with a strong dose of cilantro. I would definitely order that again. Another interesting appetizer was the pork and vegetable spring rolls. I didn’t try them but they sure looked tasty.

For a main course, S and I split the rabbit ravioli with ricotta emulsion. I must say, while acceptable, I was a somewhat disappointed with this dish. The emulsion didn’t have much flavor and didn’t add substance to the dish. The rabbit filling tasted good, but it could have used some cheese, as it was rather dry. The other main that looked very appealing to me was the pork loin stuffed with morsilla. They always do meat well here in Argentina, so next time I would lean towards that.

For dessert, S and I split a homemade brioche that sandwiched homemade dulce de leche. It was topped with passion fruit and coffee ice cream--very sweet and satisfying, although the coffee ice cream was a bit thick. In all, it was a good end to a tasty meal.

The ambiance at Gran Bar Danzon is terrific, prices are reasonable for the food served, and the wine list is extraordinary. Best of all, the menu provides truly interesting options in a city known for repetitive menus.