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New Argentine Cuisine is hard to define, but you’ll know it when you see it. At Dante Liporace’s Tarquino, you’ll see a lot of it. One dish I’ll never forget is his “Provolone pizza,” in which the heaviest of Buenos Aires staples is transformed into something as light as dandelion petals. Ask ahead if you want to try Liporace’s brilliant “Sequence of the Cow,” a nine-course homage to the heifer that takes you from nose to tail.

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Dante Liporace

New Argentine Cuisine is hard to define, but you’ll know it when you see it. At Dante Liporace’s Tarquino, you’ll see a lot of it. One dish I’ll never forget is his “Provolone pizza,” in which the heaviest of Buenos Aires staples is transformed into something as light as dandelion petals. Ask ahead if you want to try Liporace’s brilliant “Sequence of the Cow,” a nine-course homage to the heifer that takes you from nose to tail.