The grill is always hot at Sur Argentinian Steakhouse. On any given day, the aromas of sizzling filet mignon, apple-glazed pork chops, and New Zealand lamb waft through the espresso-colored woodwork of the dining room. The centerpiece, however—of Sur and of its namesake country's cuisine—is the parrillada, a couple-size platter of short ribs, skirt steak, shell steak, sausages, and sweetbreads adorned with the chimichurri and salsa criolla that season much of the menu. In a favorable review, the New York Times also praised the shrimp—one of several sea creatures to be found in the kitchen—along with "moist and juicy" chicken and "silken flan" for dessert. Crisp, white linens, sparkling glassware, and windows made of recycled monocles add new elegance to the former Canterbury Ales space, while rustic touches such as a giant farmhouse painting keep it appropriately grounded for a temple to the earthy pleasures of meat and fire.