“I want everyone to know what high-quality beef is, to [taste] the difference, the way connoisseurs distinguish among wines,” says 34-year-old Argentine chef and restaurateur Germán Sitz. Which, even in Argentina, is no small ambition. But in a country renowned for its meat, the beef served in the five restaurants that Sitz owns with his business partner, chef Pedro Peña, doesn't just stand out-it conjures a fascinating footnote of Argentine history.
