Friday 16 May 2008
We chose the Saltshaker, an underground restaurant in Buenos Aires, for one of our last dinners here (the very last, of course, being steak, wine, and ice cream.) This was my favorite course of the evening, a normally terribly bland and boring fish called merluza (I think it's hake, though I'm not sure) that Dan somehow made into a garlicky wonderfood.
5 comments:
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Gomen kudasai.
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