"The place to meat" in the Warehouse District, chef-owner Adolfo Garcia's "jewel" of an Argentine chophouse offers "perfectly cooked steaks" , which include some less common cuts, and "must" -have sides like flash-fried Brussels sprouts; waiters who "know their wines" offer suggestions from an "excellent wine list" "without being pushy" (the pisco sours are muy bueno too) in an upscale, exposed-brick setting.