La Cabrera: a sanctuary of meat that attracts the world to Palermo.

“I think that Argentina “is” meat since it is the food base before the Spanish arrived, it fed our Gauchos, it was always present. Both Hereford and Angus adapted well in the pampas cord and our climate, says Gastón Riveira, the founder and owner of the restaurants La Cabrera. And he continues: “That’s why Mendoza’s Malbec is also so famous because townerhe vine found the right place to grow in that environment.” The meat, Malbec and La Cabrera are examples of businesses that flourished in Argentina, became part of the “country brand” and traveled abroad as signs of what this land can offer if you work hard.

The day before the interview, Les Luthiers celebrated his 50th anniversary in one of the closed halls, the same one that the Rolling Stones chose as they passed through Buenos Aires. The Stones ate roasted American cut, loved the wines of Catena and signed some dishes that adorn the walls of the restaurant.

 

1 – Start in the crisis.

It is said that in Chinese the word “crisis” and “opportunity” are the same, and although the translation is a widespread confusion, it was true for Riveira. At the end of 2002, when the country was struggling to get out of the effects of the “corralito”, it bought the goodwill that owned the corner of Thames and Cabrera in Palermo. At that time the neighborhood was not the hipster and chic that is today and paid the value of 11,000 pesos for appropriating it. A year later, he had the opportunity to enlarge the corner and then offered to buy the place. he now has half a block.

2 – Seek to innovate even in the simplest. 

Anyone who has eaten at La Cabrera, if he ordered a meat dish, recalls the curious artifact that the waiter brought to the table with several small plates. A potato foam, sweet potato.

Anyone who has eaten at La Cabrera, if he ordered a meat dish, recalls the curious artifact that the waiter brought to the table with several small plates. A potato foam, sweet potato brulee, a pea puree, or even a mixed salad come in small basins that are known as “the magnifying glass.”   “The idea was to break the monotony of a piece of meat and, from my place, not to lose the cooking techniques, I wanted to keep them and share them with the customers, that people can accompany each bite with a different flavor,” explains the creator. At first, this was what differentiated La Cabrera from any other neighborhood grill in the area, which over time was perfected. The sophistication continued with new meats, such as Kobe and Wagyu. Matured meat is stored at two degrees for 12 days, another factor that sets it apart from the rest.

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4 – The customer is everything 

“A happy customer returns recommends you, remember the restaurant for a birthday, suggests events and has the brand present in your head. But getting it is not easy”, acknowledges the gastronomic. Talk extensively about the benefits of keeping up with the technology to improve the dining experience: reservations by apps, WhatsApp or email, groups to communicate the particularities of the day, read TripAdvisor reviews to see what can to get better. In addition, from “customer, customer, customer”, the culture “happy parents, happy children” try not to leave aside the underage clients, who receive crayons and toys. If the rule of service is that the customer is always right, in La Cabrera also has the power. “We are ladies and gentlemen serving ladies and gentlemen.”

3-  From Argentina to the world.

There is a La Cabrera in Asunción, in Rio de Janeiro, in Santa Cruz de la Sierra, in Mexico City, two in Lima, in Manila and is about to be inaugurated in Chile. While everyone embodies the spirit of the original Buenos Aires branch, each one has typical local dishes, such as the Paraguayan soup from Asunción, the Peruvian chicken cause and the quinoa dish in Bolivia. All are audited by Riveira himself, and everyone has a local partner. “The man from Manila was the second to open, a Filipino came here for a honeymoon to eat here and they liked the concept so much to him and his wife that they wanted to take him to their country.” In countries where it is feasible to serve Angus Argentine beef.4 – The customer is everything “A happy customer returns, recommends you, remembers the restaurant for a birthday, suggests events and has the brand present in your head. But getting it is not easy”, acknowledges the gastronomic. Talk extensively about the benefits of being up to date with technology to enhance the dining experience: bookings by apps, WhatsApp or mail, groups to communicate the particulars of the day, read TripAdvisor reviews to see what can to get better. In addition, from “customer, customer, customer”, the culture “happy parents, happy children” try not to leave aside the underage clients, who receive crayons and toys. If the rule of service is that the customer is always right, in La Cabrera also has the power. “We are ladies and gentlemen serving ladies and gentlemen.”

 

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5 – Enjoy happy hour.

“The whole menu with a 40% discount” definitely attracts attention, and is available every weekday from 18.30 to 20. “It is full. I see it as a marginal contribution to the business, it is a dead schedule in which I have all ready to serve. ” While most tourists or foreigners used to have dinner much earlier, the owner ensures that many locals also visit. The happy hour makes tourists, locals, and owners happy alike.”

 

 

Source: http://www.lanacion.com.ar/2062415-la-cabrera-un-santuario-de-carne-que-atrae-al-mundo-a-palermo

 

 

 

 

 

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