Great Grilled Goods

MTLa Parrilla is divided into separate areas for smokers and non-smokers.
La Parrilla is an Argentinean restaurant in a city that has very few such eateries. What's more, it's hardly a typical steakhouse.

The restaurant is housed in a freestanding mansion, complete with its own yard. Guests enter on the ground floor, passing the kitchen before moving upstairs to the two-level dining room. The lower hall is large and nonsmoking, with an open upper level for smokers looking down onto it. A combination of large windows and several skylights provides ample lighting. The interior design is certainly eclectic. One end of the dining area is wallpapered in a fashionable mauve with paisley swirls, while a small grotto under the second level is plastered for a cave-like effect. Pictures of cattle hang on the walls and several crystal chandeliers only mix it up even more. A large outdoor balcony should make for some pleasant al-fresco dining in the warmer months.

Naturally, the grill menu is the main focus at La Parrilla. There is a large selection of different meats that can be ordered by weight. Chicken breast and beef kidneys are the most inexpensive at 200 rubles per 100 grams, while lamb ribs and steak are the most expensive at 430 rubles per 100 grams. A parrillada mixed-grill plate for two with chorizo sausages, beef and lamb ribs, kidneys and pork weighs in at almost a kilogram and sells for 3,000 rubles. Soups include ox-tail soup (350 rubles), fairly rare for Moscow, as well as more routine offers such as a vegetable soup (300 rubles). Hot starters include empanadas with salted meat, corn or mozzarella with onion (all for 350 rubles) and a grilled provoleta cheese dish (700 rubles).

Wine by the glass sells at 250 rubles, while Krusovice dark or light draft beer goes for 200 rubles a half-liter.

La Parrilla, 15a Gagarinsky Per., 781-9614, noon-last guest, M. Kropotkinskaya.