American beef but proper Argentine cuts che! The entraña con piel, entreña fina and vacio were particularly special and scrumptious. The provoleta was a equally tasty start. Only lacking chimichurri!
La Boca was phenomenal. Service was some of the best. My girlfriend and I split the Guacho Plate and substituted the chorizo with the PorkBlood Sausage with server recommendation and it was great.
New Orleans is a town with a surprisingly high number of great steakhouses (Brennan’s, Besh, etc) but La Boca stands out. Excellent beef in a comfortable, rustic setting. [Eater 38 Member]
The bone-in fillet and flank steak were both incredible! We shared brussels sprouts (they're lightly fried) that were also delicious! Not cheap but will be coming back!!
My friends and I all love this place. Honestly, everything is good. The steaks are pretty fairly priced for how big they are. I recommend the grilled asparagus and the French fries as sides!
I’m sure Sybil is a very nice person. We were served by Julia, who was honestly the friendliest, most professional bar tender we’ve ever experienced. Great service, great food, great experience.
Chef Garcia takes us into the larger world of steak that includes interesting cuts, simplistic preparations and powerful flavors at Atlanta Food & WineFestival May 29 – June 1. Read more
Their signature dish: Entraña Fina con la Piel, a slow-cooked skirt steak cooked with the skin on. The result is a succulent, self-basting cut of meat that tastes like it was injected with flavor.
Treats on the menu are specialties like "skin on" entrana fina con la piel - a thin, crackly layer of skin gives way to hunks of rich, cut-it-with-a-spoon outside skirt.