Hereford Grill reopened on Le Jeune in Flagami after closing during the pandemic, bringing back a massive dining room built around a wood- and charcoal-fire grill. The approach draws on Argentine grilling tradition, with dry-aged, traceable cuts cooked over open flame alongside a long list of red meats that includes braised short rib and ribeye.
The menu extends past the grill into house-made sausages — a classic chorizo, a sausage trio, and both a traditional and a gorgonzola-pear blood sausage — plus starters like chargrilled sweetbreads, tequeños, and arepas, and a run of salads built on seasonal, farm-sourced vegetables.
Hereford Grill sources its beef through a partnership with Corte Comedor, an Argentine steakhouse, with cuts described as sustainably raised and hormone-free.
The menu extends past the grill into house-made sausages — a classic chorizo, a sausage trio, and both a traditional and a gorgonzola-pear blood sausage — plus starters like chargrilled sweetbreads, tequeños, and arepas, and a run of salads built on seasonal, farm-sourced vegetables.
Hereford Grill sources its beef through a partnership with Corte Comedor, an Argentine steakhouse, with cuts described as sustainably raised and hormone-free.