This Argentine meat restaurant generates such rave reviews that it's clear: vibe and concept specialist Denis Bobkov reached a new height in the basements of Solyanka — where his Black Swan, Tabi, and other projects are nestled — or, in his case, dove even deeper. Entry is through the Masa Madre bakery, bay leaves and jamón hang from hooks, and a whole lamb roasts on the asador grill surrounded by pineapples. Roses glow red everywhere, an adobe oven blazes, piles of marrow bones tower high: butcher Anton Loshchilov and chef Roman Palkin serve tartare with them on tartines. Crab empanadas and sorrentinos stuffed with tails, a cellar holding 6000 bottles, and a house Malbec — CV lore is as rich as anything you'll find in Dungeons & Dragons or The Lord of the Rings.

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