From Flame to Plate
Known for its live-fire cooking techniques, Los Fuegos showcases renowned grill- master Francis Mallmann’s ember-roasted fare that transports guests straight to the heart of Argentina
ARTICLE ORIGINALLY PUBLISHED IN FAENA JOURNAL ISSUE #58 • WINTER 2024
In addition to the rustic yet refined flavors of dishes like Patagonian lamb and slow-cooked ribeye, Executive Chef Sebastián Benítez cooks up creative plates like crispy polenta ‘A La Plancha’ with a marine lobster salad, basil aioli, and a Thai basil salad and Japanese Wagyu Carpaccio with wood-fired bell peppers, capers, Calabrian chili oil, straw potatoes, and parmesan Reggiano. Dishes are perfectly paired with a selection of fine wines, including Faena’s private-label vintages produced in Mendoza, Argentina.
Post dinner, guests can order a specially- crafted cocktail like the Hazelnut Bliss mixed with Old Scout bourbon, Frangelico, and black walnut bitters, while being serenaded by live performances from singer Louis Amanti, whose charm echoes classic crooners like Frank Sinatra and Bing Crosby. Walking among the dining tables, his soulful voice floats through both the restaurant and lounge, setting the perfect mood for a lively yet sophisticated evening.
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