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I originally wanted to get some grilled veggies as a side dish, but opted for the spinach gratin after seeing the grilled veggies come out with the bread. The dish of spinach was huge, and could've served three people as a side. The parmesan sprinkled on top didn't really melt, but turned crisp and flavourly - the spinach rocked! I wanted to order a t-bone, but the waiter suggested I go for the rib-eye, instead. I've been asking for the steak to be "a punto", which is more cooked than I would normally like, but it always seems to come out so juicy and tender that I've kept on ordering it that way. It was a beautiful cut of meat, served with both chimichurri and criolla. The criolla ended up being a much better accompaniment to the steak, as the chimichurri seemed to be lacking salt and was dominated by herb flavours. The steak seemingly melted like butter when I put it in my mouth, and had a perfectly-grilled outer crust, which provided a slight crispness to the steak, and a great charbroiled flavour.