Argentina Kasap
From the counter to the table
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A steakhouse on Cevdet Paşa Caddesi, facing the Bosphorus. You need not choose from a menu — pick your cut at the counter and the table is laid while it cooks. The same door stays open from breakfast through dinner.
The meat section of the waterside complex in Bebek. A display counter stands in the middle of the room and the choice is made straight from it; the cut is weighed and goes to the fire while the table is laid.
The fittings are timber throughout and the music is kept low. The door opens at breakfast and stays open past midnight — the same room carries three separate meals through the day. The list widens around the meat: starters, salads, grills, pastas, köfte and burgers, desserts and a wine section.
Bringing a butcher and a restaurant together in one room is this brand's founding idea, and it is where it parts from the fish and meyhane concepts in the same building. Breakfast service also separates it from the other meat rooms in the district; it is the only meat room in the portfolio that opens in the morning.