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Home Argentine Business and Enterprises From top restaurant to butcher shop

From top restaurant to butcher shop

Don Julio, one of Palermo's most recognized grills, switched to butcher mode so customers can enjoy their meats in the quarantine.

Business and Enterprises
De restaurante top a carnicería

Last year,  Don Julio  appeared on the  World's 50 Restaurants  list, ranked 34th quality. In the heart of   Palermo  , it is one of the most top restaurants in the   City of Buenos Aires   and the one chosen by international figures to taste  the best Argentine meats  . However, in the face of the crisis caused by the coronavirus  pandemic  , its owners decided to  reinvent themselves .

The  quarantine  that governs throughout the country prevents the functioning of gastronomic premises. Therefore, in  Don Julio  they decided to exploit one of the secrets of their success: raw material. Because, in addition to the expert hands of its chefs, their  wine list  chosen especially for the cuts they serve and the setting of the place, which has the right balance between the sophisticated and the native, the quality of their  meats  is what identifies them. Faced with the crisis, then, they decided to return to the bases:  they transformed into a butcher's shop. 

Just meters from the place where the restaurant operates, in the shearing of  Guatemala and Gurruchaga , Don Julio has its cold storage. From there are the most ordered cuts,  by  delivery  , so that your customers can continue to enjoy the taste of meat on their own grills. And above all, so that those who work on the spot can keep their jobs when all this happens.

 It involves, wide steak, matambre, steak eye,  gizzards  and grill sausage  are some of the premium cuts offered from his  Instagram  . They also send charcoal, fat bread, olive oil and coffee to complete the experience, as Don Julio's way, but in the comfort of home.


 We suggest you continue reading the following notes: 

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Delivery of everything
The taste of the encounter: what do we do? Roast!

Publication Date: 11/05/2020

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