[Daisy]

This extremely adorable little place is six weeks old. I'd describe the design as 'eclectic', and it works. Soft lighting, enormous mid-century modern multi-globed fixture hanging in the back, poured concrete floors, walls roughly panelled with varying thicknesses of wood, kilim-patchworked cushions backing the banquettes, smooth concrete tabletops. It's pretty and cozy and co-owner Diego, who is credited with the design, is a clever fellow to have created this inviting space. The tableware is attractive, and while they are waiting for their liquor license they are decanting the wine diners bring into enamelled pitchers. Ceramic cups are provided for the wine, water glasses are what I think of as standard French wine tumblers. There's a pretty little bar which seats about six. I counted around 30 seats at the tables. Very good music, the mix courtesy of the charming French bartender, Bruno.

The menu is fairly extensive and we were told by the very friendly and hands-on Ramiro, one of the owners, who is from Uruguay, that it's just the sort of food one would find in a restaurant in Uruguay. Starters of chorizo, morcilla, a soup, melted provolone, empanadas,mussels. A couple of salads, both heavy on the greens. A few pastas, including gnocchi, vegetarian lasagna and last night's beet 'ravioli of the day'. Shepherd's pie, chicken 'smoked under a brick', a filet mignon sandwich with the works including a fried egg, skirt steak with chimichurri, fish of the day en papillote.

A good small baguette is brought to the table with a tapenade bright with citrus. We shared an order of petite empanadas, tuna with black olives and cheese with onion. Perfect golden pastry, nicely done fillings, two delicious salsas. Salad of bitter greens with grapefruit, parmigiana, confit cherry tomatoes, string beans and anchovies was terrific, just the right amount of well-balanced and nicely seasoned dressing. It's an enormous bowl but we managed to finish it up. A huge crostino of morcilla with a side of a different and equally delicious mix of bitter lettuces was the only disappointment of the evening because the poached egg atop it was overcooked. The sausage was quite nice though. The shepherd's pie is again a large serving, brought to the table in an iron cocotte and piping hot. Beef is mixed with a bit of chorizo I was told, and green olives and chopped hard boiled egg and 'a bit of Spanish paprika'. The faintly cheesy mashed potatoes were luxuriously smooth and creamy. I am not usually a fan of the cheese/meat combo but the subtle whiff of parmigiana in this dish really did add something.

All this food, and we were stuffed, came to under $40. Ramiro charmingly strong-armed us into eating most of a big wedge of intensely chocolaty flourless cake served with a big blob of whipped cream, which he had sent us on the house. It wasn't a hardship to finish most of it.

The menu was developed by the chef at Il Buco, who I believe is from Argentina, but he is not cooking there. Whoever is manning the stove, well done.

221 South 1st Street, conveniently a block from Rye where we popped in after for a nightcap.

[Sneakeater]

Actually, the chef at Il Buco is from Uraguay (across the river from Argentina).

[Daisy]

Actually, the chef at Il Buco is from Uraguay (across the river from Argentina).

Then Ramiro has it wrong, he told us he's from Argentina.

I liked the food better than the food at Il Buco which always strikes me as the tiniest bit overwrought. This place is almost as pretty as Il Buco, too.

[Sneakeater]

I think the chef at Il Buco -- whose name neither of us seems able to remember -- got his start cooking in Argentina, but is from and grew up in neighborhing Uruguay. I think.

This place sounds great. Thanks.

[Steve R.]

I think the chef at Il Buco -- whose name neither of us seems able to remember -- got his start cooking in Argentina, but is from and grew up in neighborhing Uruguay. I think.

This place sounds great. Thanks.

I agree... sounds great & we'll be going soon, I hope.

BTW, sounds like "NQC" to me (New Queens Cuisine)

[Rich]

I think the chef at Il Buco -- whose name neither of us seems able to remember -- got his start cooking in Argentina, but is from and grew up in neighborhing Uruguay. I think.

This place sounds great. Thanks.

I agree... sounds great & we'll be going soon, I hope.

BTW, sounds like "NQC" to me (New Queens Cuisine)

...and if you travel less than a mile (over the bridge) to LIC, you can taste VOQC (Very Old Queens Cuisine).

[Daisy]

Cash only, btw.

[Daisy]

As of this past weekend they still had not gotten their liquor license which makes this a very cheap night out. And, the food's good.