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A Night Out at Artango Bar & Steakhouse

Chicago is a city full of steakhouses, but no one does it quite like Artango Bar & Steakhouse {4767 North Lincoln Avenue, Chicago; 872.208.7441}. Here, steaks are served fresh off the parilla, which is a simple iron grill barbecue that provides unparalleled flavor and a great smokey taste. The parilla is used to cook everything from steak and seafood to even vegetable dishes, making the most of the traditional South American cooking techniques that the country of Argentina is known for.

Artango is perfect for your next date night, or for a carnivorous feast you won’t soon forget! From Asado de Tira (slow-grilled short ribs) and Bola de Lomo (spiral-cut sirloin infused with ají) to lighter options like Quinoa Risotto, they have something for everyone, so long as you’re craving something warm and cozy. Pair it with one of their expansive wine list options for the perfect evening out.

Artango Owner Maria Casanova gave us a peak into their sizzling kitchen, and shared one of her favorite simple recipes to help you create that South American flair right at home…

What sets Artango apart from other steakhouses in Chicago?

We offer imported Argentine wet-aged, grass-fed black Angus beef cuts that are grilled on a parrilla at a slightly lower temperature and for a longer period of time. This is similar to the Patagonian method of barbecuing that was crafted by Buenos Aires-born celebrity chef, Francis Mallmann. Aside from our steaks, our classical Argentine or South American dishes are prepared with a twist by Executive Chef Saul Roman. The rich cultural heritage of Argentina comes alive on our menu.

How would you describe Artango in just a few words?

A taste of the Buenos Aires Golden Age

How are your cooking techniques unique?

We love the grill and utilize our Argentine parilla for a majority of our items: steaks, seafood, and veggies.

What are some dishes that first-time diners should always try?

Definitely the Para Compartir (our Steak Flight), as well as our empanadas and ceviches.

How does the beverage program compliment the menu?

Besides the incredible food, Argentina is one of the top wine producing countries in the world, with incredible high altitude wines. Thanks to a variety of climates, landscapes, and mountain ranges, Argentina is the perfect wine-producing country. Malbec or Cabernet Savignon from Mendoza or Patagonia perfectly match with our Argentine steaks. You can also choose a Torrontés from Salta with our ceviches.

Our bar program has cocktails from the Prohibition era as well, with both signature cocktails and classical Latin cocktails. The names of our signature cocktails are picked from famous Argentine Tango songs, such as “Mi Buenos Aires” or “Sabor a Tango.”

How do you want people to feel when they dine with you?

We want them get full experience of Argentina; a combination of food, wine, and culture. We want to transport our guests to Argentina without buying a plane ticket.

Do you host events and parties as well?

We do all kind of events at Artango! Every Tuesday we offer tango lessons at 7:30PM for beginners, and every Thursday, the top Brazilian singer and musician in Chicago, Luciano Antonio, performs. On Fridays we have an Argentine Tango Show, and on Saturdays there is live music with flamenco shows.

Wednesday nights are Steak Flight and Malbec nights. Plus, once a month we do an “Empanada 101” class. We also offer specialty private parties for groups of up to 100-200 people.

Why is Artango perfect for a date night or a celebration?

It is a place like no other in Chicago! Creative cuisine, crafted cocktails, boutique wines, live entertainment – it is all in one place!

For a taste of Artango that you can create in your own kitchen, Casanova shared their recipe for Ahi Tuna Crudo with us!

Ahi Tuna Crudo Ingredients

  • 6 very thin slices of raw fish, either tuna or Hamachi, fluke, or King Salmon
  • 1 oz avocado diced
  • 3 tbsp Leche de tigre
  • 1 tbsp truffle oil
  • 1/2 tbsp extra virgin olive oil
  • 4 very thinly sliced fresh jalapeños
  • Mixed micro greens
  • Black sea salt

Leche de Tigre Ingredients

  • 1 c fresh lime juice
  • 1/2 c fish stock
  • 1/2 red onion
  • 2 celery ribs
  • 1/2 tbsp chopped garlic
  • 1 tbsp chopped peeled ginger
  • 1 tbsp fresh cilantro
  • Salt to taste

Method

To create the Leche de Tigre, combine all the ingredients in a mortar and pestle bowl, and smash them with the pestle to a coarse mixture. Strain through a sieve or strainer, reserving the liquid and discarding any solid.

Set the Leche de Tigre aside and begin the rest of the recipe. Start by arranging the slices of fish neatly on a serving dish, overlapping them slightly, and  drizzle the fish with truffle and olive oil. Add the Leche de Tigre on top. Arrange some of the slices of jalapeño, along with avocado and mixed micro greens on top of the fish. Sprinkle the fish with black sea salt to finish. Buen Provecho!

By Kaleigh Glaza | Online Editor