Discovering Argentina’s Wines And Food Traditions At Lolinda

For those seeking a show-stopping display meat, Lolida offers a centerpiece for two, the guacho, a prime bone-in ribeye. The menu also includes larger-format dishes like Milanesa de Ternera, a panko-breaded veal chop, and Seco de Costilla, malbec-braised short ribs served with creamy polenta.

Guests are invited to mix and match small and large plates, curating a personalized family-style experience that emphasizes both variety and tradition. Fresh ceviches, like the Ceviche Mixto with squid, shrimp, ono, rocoto leche de tigre, yam, and fried corn, highlight Lolinda’s commitment to Latin American flavors and the freshness of California seafood.

Grilled skewers and traditional empanadas remain menu staples. The beef empanadas, filled with raisins, egg, potato, olives, and chimichurri, and chicken empanadas with aji amarillo, carry the classic Argentinian flavors diners expect, while other sharable starters like the Vigorón—with crispy pork belly, shaved cabbage, and jalapeño—showcase contemporary twists.

Meanwhile, the Alcachofa, featuring grilled California artichokes with lemon aioli, highlights the usage of regional produce, as well as sourcing local ingredients.

No Argentinean steakhouse would be complete without a thoughtful wine program, and Lolinda’s beverage offerings both as intentional and diverse as its menu.

Malbec is often the star of Argentinian wines, and for good reason—its bold, fruit-forward notes stand up to the rich, smoky flavors of the wood-fired meats. But as Chef Morgan notes, Argentina has much more to offer.

“For me, Argentine food and wine are all about connection—memories of asado with family, the smell of empanadas baking, a glass of Malbec shared around the table. Those classics are part of who I am, and I love bringing that feeling to the guest experience,” he says.

At the same time, Beverage Director Caterina Mirabelli is energized by new varietals and emerging styles. “I’m excited by how things are changing. There’s so much energy around new varietals like Cabernet Franc or natural Criolla wines, and I enjoy sharing those discoveries with guests—especially when they’re open to trying something different.”

The diversity of Mendoza’s wine region is central to Lolinda’s list. Situated at high altitude, the region benefits from intense sun during the day, cool nights, a dry climate, and mineral-rich, rocky soils, all of which contribute to wines with bold flavor, balanced acidity, and pronounced minerality.

“From my point of view, Mendoza stands out because everything about its environment helps make amazing wine,” Mirabelli explains. “The high elevation helps the grapes get strong sun during the day and cool air at night. This creates wines with bold flavor and good balance—great for pairing with food or mixing into cocktails.”

“The dry climate also keeps the grapes healthy and the flavors clean. You really taste the grape and the land it comes from—whether it’s a juicy Malbec or a floral white like Torrontés,” she continues. “The soil adds even more character. Different textures like sand, clay, and rock give the wines depth and minerality, which makes pairing and storytelling easier for us in hospitality.”

Mirabelli’s insight extends to individual producers, each with a distinct philosophy that shapes how she curates the wine list. “Each winery brings something unique, which really helps me build a diverse and exciting wine list that highlights different styles and flavors,” she explains. “Vino Cobos makes rich, elegant Malbecs. They pair perfectly with classic Argentine dishes like asado or bife de chorizo—bold flavors that match the depth of the wine.”

“These are great for guests looking for a premium experience,” says Mirabelli. “Santa Julia offers easy-drinking, sustainable wines. They’re great with lighter local foods like empanadas, milanesa, or even humita. I often recommend them by the glass—they’re approachable and versatile.”

“Meanwhile, Zuccardi focuses on high-altitude wines with freshness and minerality,” she explains. “These go really well with more refined Argentine dishes like cordero patagónico or provoleta with herbs. They’re a great way to introduce guests to something unique from Mendoza.”

The restaurant’s partnership with Santa Julia is particularly meaningful because of its focus on sustainability and organic farming. “What I really admire about Santa Julia is how they treat the land,” emphasizes Mirabelli when describing the philosophy behind the wines. “They farm organically and sustainably—no chemicals, just natural methods that keep the soil and vines healthy. You can really taste the difference. Their wines feel clean, vibrant, and full of life.”

“To me, Santa Julia isn’t just a wine—it’s a story of care and intention,” she says. “I feel good serving it because it lines up with the way we think about food: simple, bold, and respectful of where it comes from.”

“At Lolinda, that freshness pairs perfectly with our food,” agrees Chef Morgan. “Their organic Malbec is one of my favorites with the skirt steak (entraña)—it’s juicy, smooth, and works beautifully with the smoky flavors from the grill. Their Torrontés are bright and floral, and I love pairing it with empanadas or grilled vegetables.”

Mendoza also offers lesser-known varietals that are gaining attention at Lolinda. “Bonarda, depending on the producer, can be compared to Cabernet Sauvignon and paired well with Asado,” Mirabelli explains. By introducing guests to these emerging wines, the team balances reverence for Argentina’s culinary traditions with curiosity about new flavors.

The wine program at Lolinda goes hand in hand with the restaurant’s culinary vision. Mirabelli notes, “Argentina’s food and wine culture is deeply rooted in tradition but constantly evolving. Each bottle we feature is chosen to highlight that balance—celebrating the classics while also inviting exploration of new varietals or styles.”

At Lolinda, Morgan and Mirabelli make the food and wine feel like they’re in conversation with each other. The smoky richness of wood-grilled meats, the bright citrus of ceviche, and the layered textures of small plates all find a natural match in Argentina’s wines—from bold Malbecs to crisp Torrontés, sustainable Santa Julia selections, and the high-altitude minerality of Zuccardi.