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Dishin’ It with Alexis: Caminito Argentinean Steakhouse
Caminito Argentinean Steakhouse
7 Old South Street
Northampton, MA 01060
If you’re a fan of juicy, tender, non-chemically treated steak, Caminito’s is the place for you. Yes, I said non-chemically treated. Ok, that may not sound descriptively appealing, but any health conscious individual can appreciate a natural honest cut of meat. That’s what Caminito delivers. This Argentinean steakhouse takes you on a journey to the heart of Buenos Aires. No passport needed. Authentic, free range, and cooked on a wood-fire grill, many of the dishes here bring out the passion and aroma of this complex South American country.
Argentinean cuisine is unique because despite being part of South America the foods pay resemblance to Spanish, Italian, French and other European cuisines rather then Latin American. Argentina is one of the world’s major producers of beef. Red meat plays a large role in the Argentine diet. That’s why the steakhouse is a quintessential part of Argentinean culture. Vegetarians beware, this could get bloody.
The owner of Caminito’s, Joseph M. Gionfriddo, told Dishin’ It they only grill top quality hand cut Black Angus beef the way the gauchos do, over an all natural wood fire. Gauchos, found throughout South American countries are kind of like the North American cowboys. During the 19th century gauchos made up the majority of the rural population, herding cows and practicing hunting as their main economic activities. Caminito’s steakhouse is like a memoriam to the age of the gaucho, with its rustic appeal and traditional grilling style. On the grill at Caminito’s they’re burning exclusively apple and cherry wood for added flavor and aroma.
The enhanced grilled flavor only adds to the tasty succulence of these juicy hand cuts. The restaurant offers traditional cuts such as Filet Mignon, NY Strip, and Rib eye. But you can also request distinctly Argentinean cuts like bone-in Short rib Strips and Skirt Steak. Steaks can be cooked to your liking. I tend to prefer a fully cooked non-bloody piece of meat, and this steakhouse was able to accomplish this without drying out the steak.
Gionfriddo, who is the head chef and owner isn’t Argentinean, but rather Italian. After working as the executive chef for many years at Caminito, Gionfriddo bought the restaurant from the original owners, who were immigrants from Argentina. He has kept the menu pretty much the same when he bought the place, but now he infuses his Italian heritage into some of the dishes on the menu. For example, for starters we enjoyed asparagus wrapped in Prosciutto and then grilled to a crispy finish.
The asparagus was served with a balsamic reduction drizzled on top. After that appetizer, the waitress brought us out Raviolis de Langosta, a decadent Maine lobster filled ravioli, served with a rosemary brown butter sauce. She also brought out Provoleta, which is aged provolone, grilled, then baked and topped with extra virgin olive oil, oregano, and diced tomato.
The Provoleta was delightful, yet a bit greasy, while the lobster ravioli was gorgeous and pretty filling. Although at this point the Dishin’ It crew and I were beginning to feel a bit satisfied by the luscious starters, we still hadn’t got to the main course yet.
Caminito’s, although known for its steak, offers an assortment of other selections like chicken and seafood. Three dishes were prepared for us including the chef’s favorite, 13oz NY sirloin, topped with gorgonzola garlic butter, chive mashed potato, and grilled asparagus wrapped in prosciutto. We were also served the Pechuguitas al Champgnon, a boneless chicken breast served with a creamy mushroom and onion, parmesan sauce and garlicky noisiette potatoes. To complete the flavor fest, the chef prepared the Lomo a la Mostaza. Noted as a Caminito signature dish, this 9oz filet mignon, served with a mustard crème sauce and noisiette potatoes, was silky, rich, and absolutely tender.
Taking a trip to Argentina never seemed so effortless. Coming to Caminito’s restaurant made me want to explore the hilly terrains of this South American gem. Check out this popular destination next time you head out to Northampton. That’s it for this segment of Dishin’ It. Remember food is life, food is love, and food is community.
Written by Alexis Miller
