Earlier this fall, La Barrita Steakhouse and Wine Bar in Brooklyn Heights opened, serving grass-fed, cage-free and hormone free meats and poultry prepared by a native Argentinian. Having been invited to sample their fare, we chatted with creator Sebastian Cardona to help us make selections.
The perfectly dressed salad of baby arugula, pears, pecorino cheese and truffle honey ($12) is a nice light starter. We needed that — as from that point on, Sebastian — who’s mighty proud of his 
offerings — kept bringing out more and more.
Don’t miss, but do share, the housemade polenta covered in a creamy porcini sauce. It’s way too rich to eat on your own ($12.50). Sebastian explained that his tender, fresh milky sweetbreads — from cows that are bred only to produce milk — had never been frozen ($18).
He also explained that he makes the pulpo (octopus) and the matambre (beef) the way his grandmother did. He joked that he’s have to kill us if he shared her secrets! I always order octopus, as I love it. His wild grilled octopus was tender and flavorful; the night we were there he served it atop a chilled salad of black lentils, diced potatoes and chopped plum tomatoes ($17).
He brought out the trio of empanadas ($15) for us to share: the light flour-water pastry filled with cage-free chicken, a vegetarian one of spinach, riccota, corn and mushrooms, and the classic grass-fed steak with chopped olives. The latter was most flavorful, served with spuds that fries lovers will relish.
Do try their unusual molded organic quinoa salad ($11), with plum tomatoes, fresh avocado and beets, drizzled with a balsamic reduction.
Although we were bursting at the seams, we had to sample this steakhouse’s meats. We had the 
traditional matambre, made the way Sebastian’s grandma did – rolled with garlic, parley and olive oil, cooked for 5 hours, then sliced and grilled; and a meaty short rib along with the garlic and parsley chimichurri sauce. Both came with delicious french fries and a salad.
La Barrita offers one decadent dessert: crepes filled with dulce de leche — a thick milk cream topped with orange zest.
– bonnie
La Barrita Steakhouse and Wine Bar
Brooklyn Heights
132 Montague St
Brooklyn, NY 11201
(718) 596-1800
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