Los Fuegos & Pao
The fabled allure of the unicorn swirls at the center of Pao. Los Fuegos’ impressive wine collection meets its match with new seasonal dishes and signature favorites.
A Perfect Pairing
Sommelier Dragan Culibrk dishes on what to pair with Los Fuegos’ winter menu.
“A gourmet meal without a glass of wine just seems tragic to me somehow,” professed American country music singer Kathy Mattea. At Los Fuegos restaurant, the brainchild of prolific Argentine chef Francis Mallmann, grilled fare and full-bodied Malbecs are the showstoppers on the menu. To compliment the restaurant’s mouthwatering fare, Faena’s lead sommelier, Dragan Culibrk, recommends pairing a Sancerre Sauvignon Blanc with an appetizer of wood-oven baked empanadas and a pink grapefruit salad. “The wine is light, clean and crisp with a very zippy acidity that goes with the citrus vinaigrette dressing,” he notes.
When it comes to the main course, he suggests ordering the Meat Parillada, a mix of grilled ribeye and skirt steak, lamb, sweetbreads, chorizo and blood sausage with charred kale. “This medley pairs perfectly with our private- label Faena Malbec grown at 4,000 feet in Mendoza’s Uco Valley, which has notes of dark red fruits, herbaceousness and long ripe finish.” For dessert, Culibrk selects a Las Perdices Ice Malbec from Mendoza that combines wonderfully with chocolate and dulce de leche for its notes of preserved figs, jammed plums and toasted almonds. Buen provecho!
Pao’s Mythic Unicorns
Turner Prize-winning artist Damien Hirst’s Golden Myth unicorn sculpture rises proudly at the center of Pao restaurant: one half plated in shining gold, the other exposed to show the animal’s arresting musculature. Inspired by the power of legend and the creative genius of Hirst, star chef Paul Qui unites culinary magic with sensory splendor in his signature Unicorn dish featuring decadent lobes of earthy uni and creamy sweet corn pudding served in a spiky shell of a sea urchin on top a bed of red peppercorn. It’s liquid soul mate: The Myth cocktail, a tropical, toast-worthy elixir of tangy and tart fruit liqueurs (think cherry, pineapple, lemon and coconut) mixed with Absolut Elyx and ginger syrup. Served in a striking, copper unicorn vessel, this libation is the last word in enchantment.
Reservations for Los Fuegos and Pao can be made by calling 786-655-5600.
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