In line with other football clubs such as River Plate, who now have a restaurant on their pitches, attracting not only their fans but also the foodie crowd looking for new experiences, Nueva Chicago announced last week that it plans to open a “meat restaurant” under one of its stands, which will directly overlook the pitch, between June and July next year. For this purpose, it has hired a prominent Argentine chef: Dante Liporace.
Currently, Liporace is known as the chef behind the menus of restaurants such as Mercado de Liniers and Trade Sky Bar in Buenos Aires and Dantte in Madrid, Spain, and also for being in charge of the Casa Rosada dining room, where officials and staff dined during Mauricio Macri’s presidency. Your next bet is Club Nueva Chicago, which previously did not have its own restaurant.
“I’ve always tried to do disruptive things, like taking over the management of the dining room at Casa Rosada back then. Now it seems disruptive to me too because it has nothing to do with what I do and I think I can contribute something interesting to Nueva Chicago,” commented the chef, whose time at elBulli (Spain) began his career in Argentina in the restaurants Moreno and Tarquino.
In the latter case, the Bahian chef became known for his step-by-step menu called “Cow Sequence”, consisting of various cuts and cuts in a fine dining format, with which he tried to remove the cow from its traditional role on the grill and give it a place in haute cuisine. In the new Still Life project, this menu will be “down to earth”.
–Dante, how did this project come about?
–Gastón García, a friend who works at the club, came to me a while ago and told me that they would like to do something gastronomic in Nueva Chicago. Now the new board called me with the suggestion of opening a restaurant on the site.
– What idea did you use to accept the proposal?
–Nueva Chicago is located in a meat-centric neighborhood, very gastronomic because they have all the refrigerators. It also fits that the “Cow Sequence” will be fifteen years old in 2026 and I will be incorporating it again next year in the form of a tasting menu at the Mercado de Liniers. When I was confronted with the proposal, the idea of creating a meat restaurant in this restaurant, connected to the field, to the grass, immediately came to mind.
–Is an opening date planned?
–The idea is to have it ready by June or July. Next week we’ll meet with the architect.
Cow à la carte
On the River Plate field, the Banda restaurant, accessible via a separate entrance to the stadium, offers an extensive menu that combines a sushi bar with dishes from Buenos Aires cuisine, accompanied by an interesting cocktail menu with drinks themed around the club. At Boca Juniors, a branch of the Hard Rock Café is planned for the beginning of 2026, which, like Banda, will have a view of the field, as its president Juan Román Riquelme announced in the middle of the year.
With that in mind, with the help of Liporace Nueva, Chicago will stand out from the competition through a menu closely tied to the neighborhood and even its nickname, “El torito.”
–What dishes do you imagine for this meat still life?
–Although I will have a grill for some specific cuts of meat, I will cook most of the dishes. The idea is to bring some of the steps that make up the cow sequence to earth and execute them in still life format. Meanwhile, since Nueva Chicago is El Torito, oxtail will be the restaurant’s main dish, an Italian-style stew honoring club idol Christian “Gomito” Gómez. Afterwards there are many typical country dishes, albeit in a twisted version, and also starters with a lot of meat: tongue and achuras, but not just with lemon, but with some gyros.
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