Rock & Ribs Smokehouse — Restaurant in Autonomous City of Buenos Aires

We asked for a brisket, and unfortunately, what came was a very hard piece of meat that had no flavor and seemed to have been boiled. Brisket is usually a difficult cut, however, with the right cooking it can be tender and delicious and that was not it. When we brought it up to the server, they told us that it was our opinion and the meat was fine (althought it was clearly dry, and unchewable) and that we would be charged the whole price. We ended up having ribs, which were fine nothing extraordinary, and we were charged for the full amount of both dishes. Honestly, in Argentina, where the meat is delicious and affordable, this not the place to have it.

Furthermore, the bathroom situation was ridiculous. Throughout the night, the women's bathroom did not have any toilet paper, and the toilet seats were constantly covered in urine. It was completely unaceptable for such an...

TOURIST TRAP BE CAREFUL / STAY AWAY. THEY INCREASE THE PRICE FOR TOURISTS.

I was charged 6000 pesos for a gintonic. Most expensive gintonic I have ever payed in Buenos Aires (cost approx €6 as of todays rate). You can buy an entire bottle of a good quality gin for 4000 pesos, to put this in context. In a ‘VIP’ bar in the centre, the price was 3500 pesos for a gintonic.

Upon asking, the waiter said this was ‘normal’…funny joke. They increase the price for tourists.

Make sure to ask and check the menu and prices before you order. Feel completely cheated, will never go back.

We also ordered some extremely average food, €6 chicken nuggets and expensive fries.

The worst experience I have had in Buenos Aires - do not visit! Plenty of better and more affordable...

I'm from the U.S., we are proud of our barbecue and I have eaten a lot of it from a lot of famous places. I am pleasantly shocked to report Rock and Ribs ribs are better than the vast majority of them.

I am blown away with how perfectly the meat was cooked, its quality, flavor, etc. Everything was perfect. Only change I'd make is more salt and vinegar in the coleslaw, but you can do most of that yourself.

Sauce is a kind of Kansas City style / molasses affair (think KC Masterpiece but far higher quality), perfected. Never had a better sauce in the style.

Highly recommended top choice for American /...