(Garzon, Uruguay) — About 40 or so miles inland from the surf of Jose Ignacio is a sleepy little town called Garzon.  There, in the middle of gaucho country and home to Uruguay’s famous grass-fed beef, Francis Mallmann (my favorite restauranteur in the world) has created a true destination place, El Garzon. I first ate at his famous restaurant Los Negros in Jose Ignacio several years ago and was immediately hit over the head with his incomprable design style, intense focus on every detail and his complete dedication to cooking with fire. Los Negros was built around a horno, a large clay oven, where nearly everything was cooked around the high temperature wood fire. He has since closed Los Negros, but I’ve sought out his other

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