I have the good or bad fortune to live between an authentic Italian bistro called Guidos (original, no?) and an excellent parilla called Parilla Josefina resto bar. We flipped a coin and walked over to the parilla.
Appetizer: A basket of small, hot, freshly baked rustic bread rolls served with an antipasto consisting of a small bowl filled with crème fraiche mixed with chives and a larger bowl filled with chunks of white eggplant preserved in a mix of spices, garlic and olive oil.
Entree: We both opted for one of the two daily "promociones"; asado or noquis. We both had the noquis and selected "salsa parisienne" which is made upon order from cream, white wine, four cheese (don't know which ones), fresh peas, mushrooms, and chunks of jamon crudo and roasted chicken. The noquis were amazing, being freshly made that day. The Squeeze couldn't finish his plate. I ate every noqui and bit of chicken, ham, and whatever my fork could lift out of the sauce.
Beverage: Villacicencio bottled water con gas
Dessert: Jarrito de cafe con crema. And when you ask for cream in your coffee in Argentina they plop in a large dollop of real heavy cream -- not half and half.
We returned home and took a four-hour nap.