The Fantastic Mr. Feedbag

A website celebrating and enumerating Juneau, Alaska's food culture

La Brigada -or- Foraging in the Meatwise city of good winds

with one comment

La Brigada is described in Time Out Argentina as being one of the best Parrillas in the city. Conveniently located in the hood that I am staying, San Telmo, I gave it  whirl the other night despite the fact that I´m not a big time steak fan.

The place is classy in the way that an upscale sports bar would be if such a thing existed in the States. There is an odd juxtaposition of white table cloths and futbol memorabilia going on. Pennants of various clubs from the Premiership, Spanish and local sides coat the walls like a second lacquering of wall paper. The obligatory signed Maradona jersey is stationed in the entryway. The wait staff wear dark black get-ups with brown fleur-de-lis paneling blossoming on the chest. A very beast mode 1970´s fashion styling.

I ordered a corn empanada and waldorf salad as starters.

The empanada was a refreshing departure from the normally meat heavy standard issue empanadas that are all over the city. It was like a tasty corn chowder inside of a crispy shell.

The waldorf salad, besides having an amazing name, is a personal favorite of mine. The version served at La Brigada was sort of minimalist take on the ´dorf but great in its own right. It came without any kind of ruffage with apple and celery chunks being the only vegetable / fruit components.

The apples and the celery in the salad were both very light, if that makes sense. The celery was almost white in color and wasn´t nearly as overwhelming in flavor as some of the bright green varieties you commonly see in the States. This led to both of the textures being quite similar and a subtle interplay of flavors. The dressing was a liquid-y mayo with big chunks of bleu cheese with some walnuts tossed in there to crunch things up.

The server recommended that I order a T-Bone. I thought that it was probably going to be to massive from the menu description, but I went with it. It was gnarly. I felt like I could actually visualize the part of the cow that the steak came off of because I had so much surface area to work with. I should´ve known what I was getting myself into when I noticed the menus were covered in cow hide, but shit… When in Rome.

I ordered it medium-rare, which was pretty rare for me. I generally don´t like eating beef chunks that are still kind of squishy raw. The steak was very tender but I think I´m a poor judge for this type of food because it is just too John Wayne for me.

I am glad that I gave this guy a go, but I think I´ll be sticking to slightly less red meat. I sat next to a trio of oil and gas guys that worked down in Buenos Aires and lived in the States and they told me that next time I should try the roast pork shoulder or some of the dicier sounding selections on the menu like the bull testes or the tripe containing monstrosities. I honestly don´t know if I´m cut out, meatwise, for this whole beef adventure.

I walked into a mixed bag at Estados Unidos 465 and walked out a few small steps closer to needing a colonoscopy, but I gave it the old College try and sometimes that´s all that matters.

7 Feedbags out of 10!

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Written by The Fantastic Mr. Feedbag

October 9, 2011 at 10:21 am

Posted in Uncategorized

One Response

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  1. It still got seven feedbags out of ten. Must have been the salad and empanada courses!

    Kimberly Metcalfe

    October 9, 2011 at 11:05 am


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