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Maybe it's all those cows, but Argentines have never developed a taste for fish. It comes as a bit of a surprise, then, that chef Ricardo Anichini has achieved such a hit with Jangada, which specializes in line-caught fish from the Río Paraná. Some species on the menu have yet to be named in English, so be prepared to get your tongue around orders for tararira, boga, and surubí. The standout dish is the enormous grilled pacú, presented on a wooden plank. Dinner, $40. At 5799 Honduras; 54-11/4777-4193.

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