The WOW Factor es un nuevo concepto en consultoría que transforma pequeños emprendimientos en negocios exitosos. Mariana Rapoport y Cecilia Nigro, dos referentes del mundo de la hotelería y las tendencias, crearon una poderosa metodología que trabaja sobre los aspectos operativos y emocionales de un negocio.

Es el resultado de una exótica red que une a los profesionales más influyentes de la hotelería, gastronomía, interiorismo, arquitectura, marketing, ventas, comunicación, networking y management. Con un abordaje diferente y pensado a medida, evalúan exhaustivamente el ADN de cada emprendimiento, desde el funcionamiento general hasta los sutiles detalles responsables de lograr la fascinación del cliente. Asi, Cecilia y Mariana, como cabeza de un equipo, diseñan soluciones que disminuyen debilidades, identifican las amenazas, potencian fortalezas y aprovechan las oportunidades en un mercado cada vez más competitivo.

Cuando un emprendimiento puede generar una experiencia WOW, logra aumentar la ocupación y la rentabilidad, así como la fidelidad del cliente, que contagia su pasión a otros potenciales clientes, generando el poderoso boca a boca.

miércoles, 28 de octubre de 2009


WOW Factor está de fiesta: Food and Wine, una de las revistas más influyentes del mundo Gourmet de Estados Unidos (1.000.000 de ejemplares mensuales), convocó especialmente al team The Wow Factor para que, con su ojo experto, revele algunos de sus restaurantes favoritos en Buenos Aires.

Buenos Aires

F&W’s roundup of the best restaurants in Buenos Aires, from an excellent spot inside a museum to two sister parrillas (grill restaurants) just a few yards apart. For more great restaurants, check out our guide to the world’s best places to eat.
By Mariana Rapoport


Café des Arts at the Malba Museum

Best known as the Malba cafeteria, this bright glass dining room outfitted with Arne Jacobsen chairs and Eero Saarinen marble tabl es attracts a hip crowd of local painters and models (especially during weekend lunches). The contemporary French menu, by young French chef Jerome Mathe, focuses on freshly caught Argentinean and Chilean fish, as well as meat and poultry served with a choice of four sauces and side dishes.
We loved: Rib-eye steak with béarnaise sauce.

Felix Clásico

Politicians, trade-union leaders and top executives cross the Riachuelo River to the industrial suburb of Avellaneda to hold clandestine meetings in one of Felix Clásico’s two dining rooms—one filled with neon signs and newspaper clippings, the other lined with red velvet drapes. Chef Alfredo Joda’s repertoire of seafood ranges from Norwegian code fish to black hake.
We loved: Shrimp and squid with garlic; sole with tomatoes, basil and olive oil; salmon with a coriander-and-Chardonnay sauce.

La Bourgogne

For 16 years, chef Jean Paul Bondoux has been perfecting his classic French cooking with a continually updated menu in this formal-chic dining room near the National Museum of Fine Arts and the Palais de Glace Museum. More than half of the 500-label wine list is local, with bottles from the esteemed Mendoza winery Finca & Bodega Vistalba.
We loved: Chilean turbot cooked in a salt crust and served with a white butter sauce.

Le Mistral at the Four Seasons Hotel

Chef Matthias Zumstein’s small-plates menu is wide-ranging, merging Porteño and Mediterranean influences in dishes like an Argentinean-beef carpaccio with caper pesto.
We loved: Spiced-roasted jumbo shrimp.

Little Rose

At this trendy Palermo Soho spot, sushi takes on a Porteño point of view—most of the dishes are prepared with very fresh, lean salmon. Cinema is the theme: Films by Seijun Suzuki and Won Kar Wai are projected on the wall over the counter of the open kitchen, and industry heavyweights including Francis Ford Coppola and Sofia Coppola have dined at Little Rose.
We loved: New York Panko (salmon, cream cheese, rice and seaweed covered in crispy panko bread crumbs).

Lotus Neo Thai

Cecilia Carena recently moved her restaurant to a 1920s Italian-style house in the heart of the vibrant Chinatown, but she sticks to the same tried-and-true Thai dishes she’s been serving for the past 15 years. It’s a good thing her menu is as extensive as it is—including eight different curries—since Thai food is hard to come by anywhere else in the city.
We loved: Haw mak (salmon and shrimp in red curry); banana fritters with honey.

Parrilla La Cabrera and La Cabrera Norte

Local meat lovers split their time between these two sister parrillas (grill restaurants) just a few yards apart. The extra-large beef cuts—nearly two pounds each—are smoked over wood and come with 13 vegetable side dishes, including a pumpkin casserole.
We loved: Ojo de bife (rib-eye steak); bife de chorizo (sirloin strip steak).

Sottovoce Libertador

Although roughly half of the Argentinean population is descended from Italy, few restaurants in the city serve stellar Italian food. Sottovoce is the exception, thanks to chef Alejo Waissman, whose pastas—especially the stuffed handmade ones—are wonderful.
We loved: Bresaola with mozzarella di bufala; green tagliatelle with squid, prawns and spider crab with tomato sauce; pappardelle with mushrooms.


Chef Germán Martitegui’s fourth restaurant only bears a tiny sign with its name on it; the rest of the spot’s facade is dominated by street art by Nicolás Monti. Inside the huge, 100-year-old loft space, Martitegui and his kitchen staff work in an open kitchen preparing an audacious, experimental menu—just four appetizers, four main courses and four desserts—that changes every Monday. A few recent choices: codfish foam and smoked mashed potatoes.
We loved: Veal fillet steak with farofa (tapioca); foie gras with brûléed pears.

TOMO 1 at the Hotel Panamericano

The cooking of sisters Ada and Ebe Concaro has been the standard-bearer of Argentinean cuisine for the past 38 years. With the help of Ada’s son Federico Fialayre, the meat dishes, prepared with ingredients like Patagonian lamb, suckling pig and water buffalo from the Entre Rios province, continue to be exemplary. The radically remodeled restaurant now has a chic new look and wine cellar.
We loved: Kingfish fillet with cashews and lime; passion fruit parfait.

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