Edibles & Eateries
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For seven years, Caminito owner Joseph Gionfriddo and kitchen manager Rosendo Alvarado have focused on one thing: steak. Serving natural Black Angus cuts cooked on a wood fire stoked predominantly with oak, maple and other local hardwoods, the Argentinian restaurant is both attentive to detail and committed to preserving traditional methods and flavors. Also offering veal sweetbreads, homemade empanadas, house-made chorizo and Provoletta (charred and baked Provolone cheese), Caminito accompanies its bites with a large selection of Argentinian Malbecs and other (mostly red) wines from its four-page wine menu. The outdoor dining area is bigger than it looks, seating 32, and Thursdays, Fridays and Saturdays patrons can absorb the Latin ambience of live Spanish-style guitar.