Chimichurris

Argentine unique experience

Chimichurris

He will offer a great variety of dishes including fish and fresh pasta with a focus on charcoal grilled Argentine meats!

followed by a casual service, a cosy atmosphere and great drinks to wash it all.

http://www.chimichurris.co.uk

Chimichurris - La Parrilla Argentine restaurant (El Vergel) Southwark ...

The hugely popular Latin American cafe 'El Vergel' relocated in November 2009 from Lant Street to a much bigger and more prominent location in the MyBaSE1 development at the junction of Webber Street, Southwark Bridge Road and Great Suffolk Street.

In 2017 the restaurant downsized to a smaller unit with its entrance on Southwark Bridge Road, and later in the year the space became home to Chimichurris (Chimi's).

Chimis, Southwark - Samphire and Salsify

It’s a strange stretch of land is Southwark Bridge Road, SE1.

They used to hang at a Chilean restaurant on Southwark Bridge Road called El Vergel and when they saw the the site go on the market they went for it.

Concrete floor, black walls, wooden tables, that kind of thing.

so we share the homemade spinach and ricotta ravioli (£10.50) which come ladelled in a creamy mushroom sauce.

For a theatrical flair, the “Parrillada el Clasico” (£52), or mixed grill to you and I, is served on a mini charcoal barbecue placed on the table.

Critic Giles Coren Claims Ella Canta Is the Worst Restaurant He's ...

So Dent’s increasing interest in vegan fare is welcome in a couple of senses: it opens up the universe of possible subjects for a review much more widely, and it means proper critical scrutiny is being given to something that is increasingly looking less like a fad and more like a whole new paradigm.

More critical differences of opinion over on Berners Street — and more than a suspicion of someone trying to move onto this column’s turf — as Jay Rayner kicks back against people preaching that “the best Thai food is sold for buttons from street stalls” and hating on Greyhound Café for its fusion-heavy menu “because they think it will make them sound worldly and clever” — people, in other words, like Katie Glass, who fell into precisely this trap in her ES Magazine review.

Valid questions about the (ir)relevance of authenticity aside, Rayner also seems a bit more taken with how well the kitchen actually goes about executing some of this stuff: herb garden and vegetable broth is “powerful and soothing,” there’s a “generous” hand with portion sizing, and — most importantly of all in this age of one-and-done sensations — there are plenty of things “to come back for,” not least the Happy Toast, enriched with salted caramel and condensed milk, the sort of gut-bomb Elvis might have rustled up for himself during his last years.

And if the main courses “don’t quite come off” in comparison (“weaselly,” “wooly” chicken; “medicinal” Nilgiri jheenga curry, breads that “lack airy buoyancy,”) they’re the exception that prove the rule: generally, the “vivid, exhilarating spicing” on show is enough to leave even a palate as exacting as O’Loughlin’s utterly Street-Porter Does Argentine Food’ resides in the very upper echelons of terrible Alan Partridge TV pitches, and the average reader coming to opening sentence of her review of Chimichurris (“In politically correct Britain, writers tackle some subjects at their peril”) may be tempted, in the interests of self-care, to sack the whole thing off as a bad job, like de-friending that childhood acquaintance who now posts Britain First videos on Facebook under the comment “Interesting…” But this is hardly a car crash, even if some of the descriptions will not have the Maschlers and O’Loughlins of this world looking nervously over their shoulders (paprika makes things taste “really earthy”, apparently), and some of the comments might strike some readers as a little on the questionable side (“I took two gay friends who love eating meat and have no special dietary requirements — these days, they are thin on the ground in inner London.”)

Completists will doubtless remember its restaurant, The Garden Café, from the very first Week in Reviews, where its riff on Modern British cuisine was the recipient of fulsome praise from Jay Rayner, with only a couple of quibbles about the logistics taking it down from a total rave.

50% off chimis restaurant | swag | london on the inside

Argentinean parrilla restaurant Chimichurris, or Chimis for short, is on soft launch in Southwark and that means 50% OFF food all week long.

Opened by chef Nicolas Modad (previously of Brindisa) and Federico Fugazza (founder of Borough Market street food stall Porteña) and Mijal Lasus, Chimis is all about traditional Argentinean food so that means lots of meat and fish grilled over charcoal as well as dishes like empanadas, provoletas, octopus stuffed with polenta and all manner of sandwiches for lunch.

Bring on the meat sweats.

Chimis | A Cool Argentinean Parrilla Restaurant, In Southwark

Chimichurris | Southwark Argentinian Restaurant Argentina has the largest consumption of beef per capita in the world.

Because of a complex web of cultural, socio-economic, and agricultural conditions Argentinian beef is delicious.

He’s set up his debut restaurant – an Argentinian parrilla in Southwark – with the noble goal of converting piece of raw Argenitinian beef into pieces of cooked Argentinian beef in the most delicious, traditional way possible.

THE SPACE The restaurant itself is a simple affair, with a robust functionality pervading the decor that seems somehow appropriate – as you walk in, you’ll be presented with the huge charcoal grill upon which the meat is scorched, with embers permanently glowing underneath, then taking your seat, you’ll notice that you’re perching on a thick hunk of wood iron that has a satisfying sturdiness to it.

THE BOOZE Nestled neatly at the back of the restaurant there’s a bar from which they can shake a thoroughly decent cocktail (try the tequila-loaded Poloma) or recommend a glass/bottle of Argentinian wine, which is also delicious.

Janet Street-Porter reviews Chimichurris: It's nice to eat somewhere ...

Faced with the choice of a vegan pub in Hackney or a meaty Argentinian grill in Southwark for this review, you can guess which establishment was graced with a visit.

A few years ago I had a fabulous holiday in Uruguay and Argentina with the late David Collins, and discovered the art of the parrilla, or charcoal grill — beautifully cooked steak, served with spicy sauce called chimichurri.

Mr Modad was tending his glowing embers as I arrived — the grill is right by the entrance, a gorgeously welcoming sight.

My pals demolished boneless chicken legs from the grill and a sirloin steak with chips, complete with more sauces.

A big dish of grilled vegetables was the only slight disappointment: perfectly cooked but a little soggy in the spicy sauce.