It was 1989 when two friends decided to open a neighborhood grill.
Without many pretensions other than to offer good products to neighbors and merchants.
The
unexpected success came very soon
and since its opening
they worked with a full room: today they make eleven thousand covers per month.
To
the classic grill cuts, very homemade dishes were added
and, updating to the era,
the matured meats
that can be seen displayed in large German refrigerators in the living room.
Due to the large demand they have, and at the request of clients, they have implemented a
reservation system
that offers only a part of the 140 possible places.
The offer opens on Tuesday at 9 in the morning and they take schedules for the entire week.
In two hours the places for the next six days are sold out.
In any case, long lines of eager diners form
daily.
What Don Zoilo is like, the grill in the Villa Crespo neighborhood
In its beginnings,
the corner of Honorio Pueyrredón and Luis Viale
had a capacity for 90 covers.
The grill that
only offered meats and salads
had tables dressed with colorful tablecloths and quadrillé motifs that over the years transformed into pristine white.
In 2015, it was decided
to expand the capacity
and the premises changed completely.
50 seats were
added, reaching the current 140
and the new dining room became the favorite of all the diners.
Don Zoilo Grill.
Mauro Cisterna, general manager of Don Zoilo, says that generally when a restaurant or grill expands in search of new spaces, it is not as nice as the original.
“Here, it was the other way around.
People want to come to the new part because it turned out very well,” he says.
The room is very large but is divided into sectors
, which favors the acoustics and privacy of the tables that are sufficiently separated from each other, thinking about the comfort of the people.
An
interior vertical garden
bursts into the predominant white and provides warmth and bright color.
They also have a section with a glass roof, to see the sun or the stars.
Don Zoilo Restaurant Photo: Fernando la Orden
The service is
attended by professional waiters
, some of them with 3 decades of experience in the Villa Crespo grill.
Shirt, bow tie, learned menu and recommendations not to order more, are some of the characteristics of the waiters.
At the request of regular customers, the menu also changed over the years.
The
undeniable strong point is the grill
, to which were added dishes such as Milanese and homemade pasta.
The last to arrive were the
matured meats that were added two years ago.
Aged meats, the new thing from Don Zoilo Photo: Fernando la Orden
The imposing German technology refrigerators that are visible, in the middle of the living room, are a point for photos and selfies.
The meat rests there
for 45 to 60 days
.
“The refrigerators control humidity, wind and temperature, with a carbon filter and an ultraviolet light so that they do not generate bacteria,” explains Cisterna.
There is always a line at Don Zoilo.
And he continues: “It dries and matures dry.
After the necessary time, the bone and the two dry parts of the tips are removed.
Inside, the meat is red like the first clear day.
The fibers were broken, it is
much more tender and much tastier
”
The clientele accustomed to eating cuts of
meat roasted over charcoal and espinillo firewood
were somewhat reluctant to accept seasoned meat for two reasons: it is an unknown product and the price.
“Usually, these types of matured cuts cost twice as much as a common cut, but at Don Zoilo
they cost only 30% more
,” notes the manager.
At Don Zoilo the meats are served with three mini garnishes.
Photo: Instagram
"We don't focus on the details, we want clients to not only eat delicious food, but to feel the complete experience: that there is no smell of food in the room, we make sure that the tables are firm and do not move, that they are sufficiently separated so as not to listen to other people's conversations,” concludes Cisterna.
What to eat at Don Zoilo
Although
the menu is the same
,
the prices differ at midday and at night
.
On the daytime menu, the cuts of meat include a garnish (fries, salad or puree).
All dishes are abundant and ensure that very few customers can finish a plate of pasta.
The famous chard sandwiches.
Photo: Instagram
Of the appetizers, the chard bites
stand out
($4,890/$5,100), an unbeatable dish that leads sales year after year.
The portion has 8 fried fritters that are accompanied with filetto sauce.
They also offer
burrata with raw ham, arugula, sun-dried tomatoes
, olives and basil ($7,690/$8,200) and rabas ($8,680/$9,250).
Don Zoilo's Burrata.
Photo: Instagram
Of the grilled cuts, the
strip roast
($11,740/$12,090) is the most requested, so much so that
they sell 300 kilos per week
.
It is followed by
the entrails
($20,690/$21,660) and
the rib eye
($15,050/$15,700).
Grilled fish also shine.
There is pink salmon ($19,960/$21,900) and trout ($13,890).
Both dishes are served with roasted papines.
Don Zoilo's chinchulines.
Photo: Instagram
Something happens in cooking dishes that surprises chefs.
Even in summer, when the heat is overwhelming and temperatures are very high,
the star dish is the clay loin pie au gratin in a wood-fired oven
($9,200/$11,150).
It is made from a cake in a clay pot that, instead of the traditional minced meat, has loin cut with a knife.
“Two calm people eat, three too,” says Cisterna.
Of the pastas (they offer 4 styles and 7 sauces) the
homemade fusilli al fierrito
($8,790) get all the applause.
Professional waiters in Don Zoilo.
Photo: Instagram
The desserts are traditional.
You can see options such as flan or bread pudding ($2,700/$3,150), cheese and sweet ($3,850/$4,200) or tiramisu ($4,100/$4,510)
Tiramisu, a highly requested dessert.
Photo: Fernando la Orden
Every week, on the blackboard they suggest an appetizer, a main course, a dessert and a guest wine, which are not on the menu.
The wine list was expanded after the pandemic and offers options ranging from $5,000 to $30,000.
Those who want wine of a higher level
can order the exclusive menu
and will obtain information on more labels.
Don Zoilo.
Open from Tuesday to Sunday from 12 to 16 and 20 to 01. Av. Dr. Honorio Pueyrredón 1406, Villa Crespo.
Reservations only by phone: 4588-1194.