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Garzon

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From Food & Wine , JUN 2009

The fish emerged from a plume of smoke just a few minutes later, tender and deliciously charred; Francis served it atop sweet, crunchy corn cakes. Sometimes he uses a chapa...MORE>>

– Peter Kaminsky Gaucho Grilling with Francis Mallman

From Food & Wine , JAN 2006

I discovered he doesn't serve chivitos either, but I forgave him once I tried his mustard-and-thyme-crusted lamb, which he roasts between two fires, the way the Incas did....MORE>>

– Dan Halpern South America's Riviera

Last updated June 2009