Chimichurris | Southwark Argentinian Restaurant
Argentina has the largest consumption of beef per capita in the world.
of a complex web of cultural, socio-economic, and agricultural conditions Argentinian beef is delicious.
And there are few people who understand this truth better than Nicholas Modad, former head chef at Brindisa. He’s set up his debut restaurant – an Argentinian parrilla in Southwark – with the noble goal of converting piece of raw Argenitinian beef into pieces of cooked Argentinian beef in the most delicious, traditional way possible.
The restaurant itself is a simple affair, with a robust functionality pervading the decor that seems somehow appropriate – as you walk in, you’ll be presented with the huge charcoal grill upon which the meat is scorched, with embers permanently glowing underneath, then taking your seat, you’ll notice that you’re perching on a thick hunk of wood & iron that has a satisfying sturdiness to it.
Being traditional & Argenitinian, there are of course empanadas to start; they’re huge, and they come with daily changing stuffings (chicken, spinach & feta, etc.). Beyond those are starters including a pair of huge, fat chorizo & black pudding sausages, or a helping of lamb sweetbreads with lemon chimichurri sauce. Going larger, you can of course get a perfectly seared, thick-cut ribeye or sirloin; some grilled octopus with stuffed polenta & smoked paprika; lamb cutlets, and more, courtesy of that grill.
Nestled neatly at the back of the restaurant there’s a bar from which they can shake a thoroughly decent cocktail (try the tequila-loaded Poloma) or recommend a glass/bottle of Argentinian wine, which is also delicious. Just don’t over do it.
You don’t want to start a beef with anyone.
NOTE: Chimichurris is open now. You can find out more, and book a table at their website right HERE.
Chimis | 132 Southwark Bridge Road, SE1 0DG
Like hearing about upcoming restaurants? Read our guide to the best of what’s to come