Who would have thought that more than four and a half years after the opening of the asian grill Fat kid , in the heart of Palermo-Soho , in Buenos Aires, this place would continue to arouse as much expectation as the first day.
English, German, French and Spanish constitute just some of the languages that graced the conversations at the front door, when vast minutes before eight o'clock in the evening, a crowd of people waited to be accommodated - quite enthusiastically - to taste the first turn of the delights who have known how to establish themselves like few others on the local scene.
With this in mind, it is not surprising that we have landed there with colossal expectations worthy of its culinary rumors, and also with a pen in hand to unravel the history of its gastronomic proposal.
The Niño Gordo restaurant in Buenos Aires.
“Fat kid emerges on a journey Peter Pena to Asia, where he traveled a lot of his culture and gastronomy, cooking in some restaurants and doing tests for four months. When he came back to Argentina he was crazy about those techniques and flavors, and it occurred to us to put together Fat Boy like an Asian grill with Argentine meat” , bill German Sitz , one of the founders together with Pedro Peña, in an interview with Condé Nast Traveler.
So, just go inside the restaurant to feel that sometimes first impressions can be the right ones, while allowing countless lanterns hanging from the ceiling to transport us to the East with their red lighting and supreme intimacy.
After passing through one of its most distinctive spaces, we arrive at the authentic heart of the asian grill Fat Boy : the bar; that place willing to accommodate up to 8 diners in a proximity to the kitchen that, between fires and exquisite coordination, undoubtedly makes them stand out from the rest.
The best version of Niño Gordo is explored at the bar.
The time has come to immerse ourselves in what really matters for the palate experience, and they are the creations of your mexican chef based in Argentina, Omar Hernandez y Hernandez , together with the vision of its creators and the entire team of restaurant.
Fat kid , the name assigned by Peter Pena , is quite a journey in itself, and the first course demonstrates it with fervor: fresh oysters (off the menu) originating in Chubut. "This last year we began to work with many national products, since Argentina It has a very good sea, and we were wasting it," he says. Omar Hernandez y Hernandez while masterfully leading the first shift of the evening.
It is not surprising that this merger proposal seek to constantly innovate, crystallizing its own revolution from temporary alternatives, such as the fresh catch of the south.
The gizzards, one of the flagship dishes of the restaurant.
The sweetbread , another of the flagship creations of the house, acquire a new dimension in this culinary discourse thanks to the accompaniment of chilli, miso, corn, akusai and coriander. Not in vain is it emerging as one of the most captivating choices, and our palates dare to enjoy them without haste.
the secret of Fat kid according to German Sitz ? “Our key is use ingredients from the Argentine culture and adapt it in Asian flavors and techniques . We always talk about Asian since we do not close ourselves to a particular culture”.
Katsu Sando, another must-see in Niño Gordo.
Going deeper and deeper into his proposal, he highlights uniqueness as a recurring concept in the fusion cuisine , and the Fat Boy's favorite dish, Katsu Sando , made up of brioche bread, steak, tonkatsu and Japanese mayonnaise, is the epitome of the restaurant conceived by German Sitz and Pedro Pena , architects of other local openings such as Chori, Juan Pedro Caballero, Delta, El Dorado Y Paquito.
More alternative protagonists that define the idiosyncrasy of the site? "The tataki is another of the most sought after and fishing does not leave the menu," he adds German Sitz.
While Omar Hernandez y Hernandez asserts that the work team as a true family is the jewel of the place, the dessert makes its way in an alliance that combines dark chocolate, wasabi, white chocolate , lime and katsuobushi, inviting to be tasted alternating between a spoonful of dark chocolate and another of white.
The dessert celebrates the culinary proposal of Niño Gordo.
“We recommend for two people, a minimum of two servings, a maximum of five. Or, two to three portions with a plate to share”, expresses its chef.
The Fat Boy cocktails they have been created to enliven the wide range of flavours. Ideal alternatives? “The dirty and pretty, a dirty martini with cato buyi. The macha and out, a colins with macha; and the Pedro piña, a piña colada with sake”, advises German Sitz.
For my part, the Catena Zapata wine or the Malbec creation “Niño Gordo” conceived in conjunction with a Salta winery pairs with its essentials in absolutely the entire culinary journey, and also with its sensational desserts.