In Argentina, grilling is a way of life. The country’s passion for beef dates to the 16th century, when the cattle that Spanish colonists brought to the Pampas of Argentina multiplied so rapidly that soon millions roamed the plains. With cattle abundant and hides valued more than meat, gauchos in the plains would cook surplus meat quickly over flames. What began as a practical response to cattle overpopulation evolved into a communal ritual — the asado — a way for families and friends to gather around fire and food.
Two Argentine natives are now bringing that culture to Charlottesville. Opening this week, Noble Argentinian Steakhouse is the brainchild of Enzo Segui and Leandro Fauze, who met in Miami and then came to Charlottesville to work at Marigold. It was there that they began discussing their dream of sharing asado culture with Charlottesville. “An Argentinian asado is much more than food—it’s connection, conversation, and showing love through cooking,” said Segui. “On Sundays, in almost every Argentinian household, families and friends gather around the grill to share laughter, sometimes tears, and most importantly, unity.”
With Noble, their aim is to recreate that for Charlottesville. Leather and marble have transformed the former home of Paradox Pastry at 313 2nd Street into an elegant parrilla.
Segui and Fauze share backgrounds in service, so for the food they called on Segui’s sister Karla, a longtime chef who moved from Florida for the role. Cooking, Karla says, has always been where she finds joy and balance. “I love the order, the precision, and the discipline it requires, but also the creativity of trying new things,” said Karla.
Karla’s favorite menu item, though, is no new creation. Also known as asado de tira, banderita is a traditional cut of short ribs beloved in Argentina but difficult to find in the U.S. because of the specific butchering it requires. Just as gauchos would have done on the Pampas, Karla lets the banderita tell her how to cook it. There’s no need for a thermometer because beads of juice on the meat signal when it’s ready to be turned. “The way it’s grilled reminds me of my father preparing it back home,” said Karla.
Joining it on the steak menu are other classic cuts like NY strip, ribeye, and skirt. An enhancement new to Charlottesville is the flambadou, a cast-iron funnel on the end of a long handle that is heated directly in fire before being filled with butter or other fat that bursts into flames from the heat. Still in flames, the melted butter or fat drips through the funnel and onto the meat.
But, there’s more to Argentinian food than steak. Karla’s native province of Tucumán, she says, is famous for empanadas. Hers are stuffed with chicken, beef, or onion and cheese. Entrees include a beloved dish that Argentina borrowed from Italy and made their own: milanesa — meat pounded thin, breaded, and fried. In addition to veal and chicken, Karla also makes an eggplant version, with arugula and shaved parmesan. Dulce de leche abounds on the dessert menu. It’s an Argentinian restaurant after all. The milk-based caramel comes in crepes, as cheesecake, or with flan.
Fauze was sommelier at Marigold, so, the wine list is expertly assembled, drawing heavily from Argentina. And, there’s also plenty of Fernet Branca, of course, another Italian import adopted by Argentinians.
Noble’s grand opening is Saturday, September 6. Reservations here. And follow along on Instagram here.
