Somos Asado

A kitchen with no gas at all: wood fire, a clay oven burning quebracho, and dry-aged steaks hanging behind glass in the dining room.

OpenNot yet visited · facts from 6 sourcesNo paid rankings

By Silas Brand · Steakpedia editorial voice · Who writes

How to book

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Why go

No gas. Not one connection. Chef Gustavo Portela took it out, Time Out reported in April 2026, so that everything cooks over wood. The heart of the room is a clay oven fired with quebracho. The steaks are dry-aged in a glass chamber in the dining room, in view. The building was the shirt factory of the grandfather of Verónica Krichmar, Portela's wife and partner; they kept the granite floors, the windows and the wooden doors. She runs the room, he runs the fire.

What to order

T-bone, 1,200 g / 2.6 lb
Porterhouse, 1,200 g / 2.6 lb
Ojo de bife con hueso, 1,200 g / 2.6 lb

Aged30–40+ days, dry

Firewood

BreedAngus, Wagyu

Not published: grade, price, year opened.

01What to order

T-bone, 1,200 g / 2.6 lbDry-aged; Ámbito (via Infogastronómica, November 2025) gives 30 days, Time Out (April 2026) more than 40.
Porterhouse, 1,200 g / 2.6 lbStrip and a larger piece of tenderloin on the same bone. Aged 30 days in the 2024–2025 sources.
Ojo de bife con hueso, 1,200 g / 2.6 lbBone-in rib-eye; Time Out (2025) lists the ojo de bife at 30 days.
Cuadril con huesoBone-in rump, one of the cuts aged more than 40 days, per Time Out in 2026.
Vacío or asado de costilla, 750 g / 26 ozFlank or short rib, the two smaller cuts on the 2025 list.
Mollejas de corazón con miel de cañaHeart sweetbreads in a cane-molasses and honey reduction, per Perfil (2024); Time Out (2026) adds sweetbread dumplings with ponzu.
Repollo asadoRoast cabbage, with miso and cashew cream in Time Out's 2026 list.

02The beef

Grass-fed. Time Out, April 2026: 100% organic pasture-raised beef, certified Angus and Wagyu cuts, and dry-aged pieces. No source names the estancia. The aging changed across the sources: 30 days for the ojo de bife and the porterhouse in Time Out's 2025 guide and in a November 2025 interview, more than 40 days for the T-bone and cuadril con hueso in Time Out's April 2026 piece and an iProfesional profile in July 2026. The number: 30 days, then 40 or more.

03The fire

Wood for everything, the clay oven fired with quebracho. Portela told Time Out that cooking without gas leaves the product more exposed. The oven works every day: vegetables, breads, long-cooked meats, fruit. It stands in front of the chef's table. The aged steak goes through the oven and over the wood fire. Order the steak on the bone.

04The story

Portela trained at the Gato Dumas cooking school and spent more than twenty years in restaurants, hotels and projects such as Puratierra, Isla Victoria and Dueños de la Cocina. iProfesional describes him as a former tech executive and quotes him saying Somos Asado did not start in 2018; no source gives the opening year. Small plates lean modern: empanadas de osobuco with llajwa, provoleta de vaca, croquetas de morcilla with ají amarillo.

05The practical

Avenida Raúl Scalabrini Ortiz 651, Villa Crespo. Main room, open kitchen, a wine room and a flower-filled patio at the back. In July 2026 iProfesional put the average bill at about ARS 50,000 per person, a weekday set lunch at ARS 20,000 and the Sunday asado, with starter, main, dessert and a drink, at ARS 45,000. Steakpedia found no published hours, phone or website. The 1,200 g / 2.6 lb cuts are for sharing.

Address: Av. Raúl Scalabrini Ortiz 651, Villa Crespo, Buenos Aires
Directions: Google Maps ↗