The Scene: In steak-mad B.A., a fish- and veggie-focused supper club is a welcome dining option—even better that it’s in the cozy Chacarita neighborhood home of a 33-year-old vegan-leaning chef, Diego Felix, who enchants visitors with indigenous South American ingredients. He and his American girlfriend, Sanra, cook together, sometimes even inviting guests to pitch in. This is a convivial spot to sample new flavors—traditional dishes, Argentine wines, and especially local herbs, like minty peperina, which Felix grows in his own garden.
Hot Plates: Halibut ceviche, traditional Paraguayan corn cakes; avocado and lime pie.
The Lowdown: $35 for five-course meal; weekend nights; 12 guests.
Congratulations to Mei Lin, winner of Top Chef Season 12.