If  you are looking for authentic Argentinean food, look no further than Industria Argentina, located  in TriBeCa. Opened in 2005, the restaurant boasts beautiful design and decor, all of which was imported from Argentina, including the artwork that adorns the walls and the planks on the hardwood floors. Of course, Chef Natalia Machado was also imported. She hails from Buenos Aires, but having spent her summers in Ushuaia, she counted the penguins along the beach among her pets/playmates as a child. Industria Argentina recently hosted a series of special dinners paired with wines from Argentine producer, Finca Flichman. With both culinary school and significant professional cooking experience, Natalia brings her heritage to the kitchen, serving up regional specialties from north to south, which was reflected in the four-course menu. Drawing from Argentina’s melding of Spain, Italy and England, the cuisine incorporated a myriad of traditions, but was all expertly executed. Situated at the southern tip of the South American continent, the waters off the coast of Ushuaia are quite cold, similar to those off the coast of Alaska, and provide fertile fishing ground. Fished from these waters, the first course consisted of pan-seared sea scallops, served over smoked almond pesto and tomato compote. The pesto was a lovely, fresh accompaniment to the earthy tomatoes and seared scallops. Picking up on the smokey and earthy note, an oaked, full-bodied Chardonnay matched nicely.
Finca Flichman Chardonnay Roble 2008, Mendoza, Argentina
Notes of apple, spice and slight oak, full-bodied, medium acidity. A hearty stew of slow braised lamb and pumpkins, joined by Andean corn and peach chutney, followed the scallops. Served in a jack-be-little pumpkin, the dish was visually stunning as well as delicious. It paired beautifully with a Reserve Malbec, which was well-balanced and elegant on the palate.
Finca Flichman Malbec Reserva 2007, Mendoza, Argentina
Aromas of blackberry, blueberry, spice and oak persist on the palate with long length. Grilled rib eye steak, with mixed potatoes and chimichurri sauce (homemade and available at the restaurant for $6.00/jar) came next. The steak was well prepared, but the potatoes seemed to steal all of the praise, with many of the diners clearing their plates. An Argentine blend of Malbec, Merlot and Cabernet Sauvignon with firm tannins and concentrated fruit complimented the steak.
Finca Flichman Paisaje de Tupungato 2006, Mendoza, Argentina
Smoke, black fruits and herbal notes dominate the nose and palate with medium+ tannins. The dessert course featured a traditional dish of candied pumpkin, Zapallos en Almibar. The pumpkins are treated with lime (calcium carbonate, not the citrus fruit), which draws out the moisture and heightens the flavors. The dried pumpkin is then caramelized in simple syrup. A dry, sparkling wine helped to cleanse the palate between bites of the extremely sweet dessert.
Finca Flichman Extra Brut NV, Mendoza, Argentina
Citrus and mineral notes with high acidity. For more info: 
Industria Argentina
329 Greenwich St
New York, NY 10013-3318
(212) 965-8560
Appetizers average $12.00; Entrees range from 18.00-28.00 for single dishes, $42.00-52.00 for two.