We started with warm Mushrooms & Spinach Empinadas, Mesquite-Grilled Edamame with rock salt, and Wood Grilled Green Beans. Something about the grill, added extra flavor to common dishes. Their Mushroom Ceviche with grilled sourdough had a hint of heat and the mushrooms were tender. We also sampled a Grilled Fennel and Fig Salad, Wood Grilled “Oysters Rockerfeller” with burnt lemon wedge, and Ricotta Noquis and Grilled Tomatoes. Did you know it’s a Argentinean tradition to eat noquis together on the 29th of each month? It had a nice texture, and everything thus far was absolutely tasty and delicious.
Most recently I attended a Tasting Event at Maro Wood Grill with Giga Savvy. We were in for a delicious evening as this Argentinean Restaurant had us in a food coma by the end of the night with 12 offerings by “The Pass”. Chef Debra said it best, “Everything is kissed with the wood grill, organic, and grass fed.”