Introducing Patio Piazzolla
Introducing Patio Piazzolla
For Complaints, Questions or Concerns, please contact us at info@carlitosgardel.com or via phone at 323.655.0891.
Introducing
patio piazzolla
11.18.20
We Are Back!
Safer and More Socially Distant Than Ever.
We look forward to hosting you on our brand new
Patio Piazzolla
located directly behind the restaurant and accessible through the alley.
authentic argentine cuisine
Carlitos Gardel Argentine Steakhouse is a family-owned and operated restaurant established in 1996. We built our reputation for the finest of authentic Argentine cuisine and hospitality at our intimate location in the Beverly Grove district of Melrose Avenue. An extensive menu of family recipes features USDA Certified Prime cuts of grass-fed Black Angus beef and sustainably sourced ingredients prepared the Argentine way. We also offer poultry, fresh seafood, and many vegetarian and gluten-free options.
food, wine, people.
For 20 years our family has honored the art and tradition of Argentine hospitality by sharing the best of our culture and cuisine with the Los Angeles community. We celebrate food, wine, and people.
It is the last ingredient—people—that is the most vital part of culture. It is our "razón de ser," our "motivo para celebrar." Join us.
food, wine, people.
For 20 years our family has honored the art and tradition of Argentine hospitality by sharing the best of our culture and cuisine with the Los Angeles community. We celebrate food, wine, and people.
It is the last ingredient—people—that is the most vital part of culture. It is our "razón de ser," our "motivo para celebrar." Join us.
1991: In search of a new life of opportunity, the Bozoghlian family—Carlos, Azniv, Maximiliano, Rodrigo, and Gerard—depart Buenos Aires on a one-way ticket to Los Angeles.
1996: Feeling nostalgic for home and recognizing a need for a centerpiece of authentic Argentine cuisine and hospitality in Los Angeles, the Bozoghlians open Carlitos Gardel Argentine Steakhouse as a home away from home for friends, family, Argentine ex-pats and the Los Angeles community.
With Mom as the restaurant's culinary force, Carlitos Gardel begins to flourish as the family develops its connection with the community.
1997: "Papas Fritas Provenzal" (garlic fries) are introduced to the menu, becoming an immediate sensation and capturing the attention of the media and Los Angeles food sophisticates.
Azniv becomes known as "Mom" to frequent patrons and new guests, expanding the menu to introduce original desserts. The "Postre Gardel" is born: sweetened white cake layered with peaches and cream, merengue and house-made dulce de leche.
Reviews for the high quality cuts of beef, detail-oriented service, and hand-crafted pastries soon follow.
Max becomes Certified Sommelier by both the Italian Court as well as the Court of Master.
Respected local food critics begin to take notice.2004: Carlitos Gardel is recognized for its Fine Dining and secures a position in ZAGAT's dining guide and is recognized in the Los Angeles Michellin Guide.
2008: Carlitos Gardel maintains its intimate, professional service as the growing online community of reviewers takes notice.
2014: Carlitos Gardel is awarded "Best Steakhouse" and "Best Service" in Los Angeles by Opentable.
2015: The Rib Eye Cap is born at Carlitos Gardel. Along with a slew of new indulgencies created by son Gerard: Helado de Dulce de Leche Granizado becoming an instant favorite along with the Cap.
2019 Michelin Guide
2019 Michelin Guide
2019 Michelin Guide
We are so very proud and humbled to be among the few establishments recommended by the Michelin Guide.
The Michelin Guide says…
“This may be the land of big, glitzy steakhouses, but Carlitos Gardel offers guests something more refined and quiet, with juicy meats and empanadas that have people coming back again and again. The evening mood here is romantic, and often accompanied by live piano music. There are larger seating options for groups, but those tiny, close-knit tables are often occupied by celebrities, without the paparazzi in tow. That said, big red wines, sharp knives and cutting boards laden with bone-in ribeye are sure to cover every available space. Start with a salad or crispy empanada with a side of chimichurri that's so good it's even available online for purchase. Sweet lovers rave about desserts, like a fluffy wedge of mascarpone tart with strawberry drizzle.”
The Wine Cellar
Sommelier Max Bozoghlian (AIS and Court of Masters) directs a multiple award-winning wine program showcasing the largest cellar of Argentine wines on the West Coast with an extensive list of vintage Argentine, Italian, and French labels.
The Wine Cellar
Sommelier Max Bozoghlian (AIS and Court of Masters) directs a multiple award-winning wine program showcasing the largest cellar of Argentine wines on the West Coast with an extensive list of vintage Argentine, Italian, and French labels.
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