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Grilled feasts

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One-year-old Buenos Aires Grill in Northridge has a festive feel to go with its festive Argentine specialties and mixed-grill feasts. The menu includes appetizers, sandwiches and group-dining options. (Ann Johansson / For The Times)
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A parrilla, mixed-grill meal, of skirt steak, short-rib slices, chicken legs and shrimp can easily satisfy three people. (Ann Johansson / For The Times)
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The chef’s special filet mignon porto, an updated continental surf and turf, has a 3-inch-plus-thick filet topped with fried leeks served over wine reduction with mashed potatoes and large shrimp. At $27, it’s a steal. (Ann Johansson / For The Times)
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Beef, chicken and spinach empanadas are three of nine varieties at Buenos Aires Grill. (Ann Johansson / For The Times)
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Argentina’s famed choripan, a spiced sausage sandwich, comes with a generous helping of chimichurri sauce. (Ann Johansson / For The Times)
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Owner Paul Rodriguez pours wine at the bar. (Ann Johansson / For The Times)
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Diners enjoy a meal at Buenos Aires Grill. The brick-lined dining room with its mahogany-hued wine bar area and polished wood tables, is more stylish than the strip-mall location might indicate. (Ann Johansson / For The Times)
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