Kitchen ****
Service ****
Setting ***
Since 1953, The thing about Jesus has witnessed the history of Buenos Aires gastronomy. In this corner of Palermo (long before Palermo is today) there was the general store of Jesus Pernas, a bowling alley where you can stop to have a vermouth with a raw ham cut with a knife by its owner. In 2000, it closed its doors and two years later it returned with a renewed proposal of grilled meats, successful from the beginning.
They continued to grow. In 2015 they incorporated the premises next door, internally connected to Lo de Jesús, and called it The Malbequería, placing emphasis on the wines from its cellar (more than 450 labels). Finally, they incorporated Argentine gastronomy into a great, Dario Gualtieripioneer of the prestigious contest Bocuse d’Orwho finished giving a distinctive touch to the project, combining the still life tradition with avant-garde touches.
In Jesus’ the protagonists are the embers. They use white quebracho, espinillo and organic charcoal to enhance the flavor of meats from Hereford or Aberdeen Angus steers, fed exclusively on pastures and matured between 15 and 21 days using the wet aged method, which guarantees excellent texture and flavor. Their cuts stand out as emblematic: the T-Bone and the Tomahawk, but there is no shortage of classic cuts loved by Argentines.
In addition to the meats, the menu has good entries (the must-haves: empanadas, fritters, potato omelette), classic accompaniments and other original ones, such as grilled endives, succulent pastas, fish (grilled trout with sautéed fennel in cream, grilled pacú with fried manioc) and a Milanese of memorable chorizo steak. In the careful selection of products and careful cooking, you can see the hand of Gualtieri, a chef with very high quality standards.
They recently incorporated a delivery service that sustains the excellence of their proposal in the salon. This corner of Palermo continues to grow and does not rest on its laurels. It has been permanently betting on its evolution, for 70 years.
