They are from La Plata and met while working on a gastronomy project. Their desire to prosper led them to start a business together, and they did it with the ambitious goal of conquering the taste buds of the people of Buenos Aires. today, Four Dogs 1 Living The most demanding diners have found a place where they can eat delicious food in a comfortable atmosphere and with the perfect balance of quality and price.
The people behind this proposal are Santiago Palma and Airen de Baños, who are in charge of the kitchen. Tomás Rodríguez Brust and Nicolas Medina are in charge of the guest rooms and wine list. The name they chose for this place refers to gastronomic jargon. Peak moments of service are called “dogs”. “This word identifies us because that’s how we met,” Santi says. “‘Stuck’ is when you feel like your kitchen is in disarray and everything is out of control. We love this word and try to combine it with the way the space is. To make the place more relaxing, the living room Because the best place for food and wine to coexist is the living room. And we also use other words like ‘alive’ and the French word ‘wine’, so we dropped the G.’
Four Dogs 1 Living It opened at the end of 2023 without becoming very popular. However, the news quickly spread and gained support from the most demanding foodies who discovered a place where they can eat delicious food in a cool place run by the owners.
A restaurant has been added to the space where the cafeteria used to be, and an adjacent PH has been added to create a multi-environment and large-scale space.
The experience begins with an artist-designed façade of warm terracotta colors and large windows. As you walk through the door, you’ll see a cozy living room and kitchen with a few tables. “We prefer small spaces where everything is monitored,” says the chef. A renovated house with no service bar or uniforms. However, there were many plants, household decorations, including a dog, and some insignia of Gimnasia y Esgrima de la Plata, paying homage to the feelings of its founder.
The tour continues into the hallway leading to the basement. There are inns available for those who want to go with a group and enjoy a more intimate atmosphere. Finally, this space culminates at the back with a large room designed for buffet-style feasts and celebrations.
Santi Palma, whose career includes experience in Europe, brings to life contrasting dishes with seasonal, nostalgic and unexpected preparations. “We are a restaurant where we make what we want to eat,” emphasizes the chef, who shares the kitchen with Aylen. “We follow the line comforting food I’m into fusion, especially when making ceviche or taquitos, so I playfully search for exciting flavor combinations in my mouth. ”, underscoring the constant importance of Mediterranean and Asian cuisine.
The menu features local, seasonal ingredients, from fresh game to proteins, mushrooms and garden vegetables. Let’s start with the picadita. Picadita comes in two versions. There’s a classic version with cheese and cold cuts, and a more playful version with anchovies, bean hummus, capers, and sriracha butter.
Spinach fritters with Toro Azul cream cheese are a registered trademark of Santi, inspired by my grandmother Paulina’s recipe. Dishes from the menu include chimichurri, Russian salad, and koji-aged spiders with anchovy mayonnaise.
Highlights include cernia with white polenta, asparagus and gremolata, and lion’s mane mushroom taquitos with guaçaca and herbs. Pork belly marinated in soy and peanut butter, roasted cabbage and carrots, coleslaw dressing, pork rind and mizuna, lemon balm and mustard salad.
Chicken Milanese is also a standard menu item. It is prepared with thighs and marinated in milk, eggs, old mustard, fresh parsley, garlic, salt, pepper, and a touch of lemon zest. The Neapolitan comes with fillet sauce, ricotta cheese, and Parmesan cheese. Grilled potatoes prepared on-site are also included.
The wine list includes more than 20 low- and medium-intervention labels from small and medium-sized producers in the country, carefully selected based on clear criteria. This season, the chef anticipates incorporating ceviche and tiradito, adding, “We’re going to make some changes to the way we make mira and add a twist to the minced stuff,” adding, “Now we’re going to launch salchipari, which has a spiced sauce based on red peppers. This recipe is here to stay.”
If there is one thing that distinguishes 4P, it is the dessert menu, which plays a central role in the overall proposition of the place, including preparations that pay homage to ice cream.
“From the beginning, we were very clear that we needed a nice proposition that would be suitable for 4P,” Eilen says. I worked as a pastry chef for a long time and loved making ice cream. We agree with Santi on that point. He was already making ice cream in a previous project, but by chance Rocio Solano joined the team and everything started to fall into place. ”
So they bought Carpigiani and started making frozen desserts. Today, they are incorporated into menus. If you go to 4P, sweets are a must.
“We want ice cream to be the star of the show and give our customers something appealing to choose from when it comes to dessert, which is why we have created seven special menu items starting this year,” says Eilen. “Many people come to Pho Perros just for the desserts,” Santi adds with a laugh.
The 4 Dogs Cup is already an icon of the place and includes peanut ice cream, lemon-infused ice cream, toffee sauce, fried nuts, and a cookie with chocolate chips on top. Another must-try is the almendrado, served with milk and whiskey duce sauce. There are ice cream sandwiches (wafer and sanbayon ice cream, hazelnut and dark chocolate), and cakes. Kogyokutiramisu with mascarpone ice cream, affogato, or you can simply order ice cream with seasonal flavors. All of them are original works designed by Rocio Serrano, an active pastry chef, and his team.
“We believe we are doing well and we try to convey that at the table,” Santi Palma says. “We are good hosts, and if you allow us, we would love for you to share your experience with us,” he concluded.
Four Dogs 1 Living
Jose A. Cabrera 4723, Palermo.
Open Tuesday through Saturday from 7 p.m. Until 12:30am
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