Opened by a couple of veteran F&Bers, this rustic live fire-cooking spot is 100-percent outdoors, albeit under chandeliers hanging from live oaks.

Fire-roasted olives, grilled rib eye with chimichurri, and a smoked tomahawk pork chop are highlights from the menu inspired by the open-flame cooking of Argentina. Should you encounter a wait for a table (they don’t take reservations), pass the time with one of the bar’s cocktails on tap, like the rum-based Sheeney-Neeney with smoked pineapple.