Kilo

Kilo does what its name promises: the menu opens with a numbered beef diagram and then sells the cut by the gram — skirt and picanha in 200 or 350, short rib in 250 or 300, house tenderloin and rump in 175 or 350. Around that sit sixteen sides, from truffled fries to bacon mac and cheese, and a comfort-food section that rescues the mixed table: 48-hour hoisin pork belly, red-wine beef cheek, milanesa, lomo saltado. The sharing grills for two and four are the group order. The room, by architects Carolina Botto and Domingo Seminario, leans on landscaping and feng shui, with a terrace and outdoor tables.