What an experience! This place has been on my list for a while and I can say it was a great dinner. The highlight of the night were the appetizers. Super tasty and full of flavor, you can’t go wrong with any choices. The steak was also tasty but we loved the pork belly and croquettes. They have a traditional Argentinian grill, with moving the coals to the different stoves too. We are so excited to come back here after their wonderful service!
Atmosphere: 5
Food: 5
Service: 5
Jakob Roundy
I didn't realize I had been eating mediocre steak my entire life until I came to Libertango and had my eyes opened.
The smoked provolone is also delightful.
Great atmosphere. Great service.
Atmosphere: 5
Food: 5
Service: 5
Kyle Lake
Ridiculously over priced for mediocre steak. I’ve had better at Longhorn for 1/3 the cost.
Atmosphere: 3
Food: 2
Service: 5
Jorge Rodriguez Vazquez
The service was very good, food presentation also very nice. I ordered the Wagyu NY Steak and It wasn't Wagyu. I paid $71 for 16 oz USDA Prime NY Steak. Please modify the description of your plates in the menus.
Atmosphere: 5
Food: 2
Service: 5
patricia torres
Honest review . I wouldn’t come here again because it’s too overpriced for basic food . The glowing menu is the only reason I came and it kinda made it seem like it was all that but turned out to not be all that. Restaurant was very fancy looking tho! Food is very overpriced. I ordered salmon and it only comes with rice . I’m Mexican and that rice taste like the rice I make when I messed up and put too much tomato sauce in it. I also ordered the brócoli rice and that was really good. The bread way half good enough and the other half is not edible . It was too hard but the butter it came with was 10/10. The salmon was big and it actually filled me up but it’s sad how it comes with the nasty tomato rice only . It would be 10/10 if it came with a better side . I feel like this dish has so much potential if it had a better side.
Atmosphere: 5
Food: 3
Service: 5
Josh
This is our second visit, with the first being very good. This time the steak wasnt seasoned, raw vegetables and my frieds salmon was overcooked. Disappointing because we recommended the place after out first experience.
Matt Atkinson
I brought my son the get a steak & it was delightful. We got the grilled vegetables & they where so goooodddd....
I will come again & bring my wife next time.
Atmosphere: 5
Food: 5
Service: 5
Burnell
First time to this restaurant and were given the requested seating. Significantly impressed. The lighting, ambiance, service, drinks, & food were nothing short of extraordinary. We are definately going to share our experience.
Jace
The restaurant was clean and nicely decorated. However, we arrived just as they opened, and the space was cold. I never got warm. We had been there 40 minutes prior to our waiter taking our main course order. The steaks were cooked perfectly and delicious, but the vegetable sides were undercooked and lukewarm when they arrived. This place is way too expensive for the quality and quantity of food.
Barry
Had to wait nearly 90 minutes until we were asked for our entree order. Our drink and appetizer order was made when we sat down. Almost 45 minutes for our appetizers to arrive. The bartender had to come to our table to confirm one of the drinks. Had to remind the server about my ice tea. Wife was originally given the wrong steak. Her steak finally arrived and was overcooked however after 2 hours we were not waiting for a re-do.
My wife and I celebrated her birthday here. We both agreed this was one of the best meals we've ever had. I highly recommend.
Atmosphere: 5
Food: 5
Service: 5
Silvia Santivanez Silvia Santivanez
I'm not satisfied because it's not real chorizo, and the ribs aren't authentic Argentinian barbecue. I don't mind paying for an authentic Argentinian barbecue, but this wasn't it!
Atmosphere: 5
Food: 1
Service: 4
Aaron Dalton
I love Argentina, asado, and even tango. Everything in me wants to love Libertango, yet I can’t. I’ve eaten here several times, and this review reflects my most recent visit. The two-star rating isn’t absolute—it’s relative to the restaurant’s potential and value. SOME HISTORY: I work nearby and was thrilled when I first saw construction begin. I’ve long hoped Utah would get a proper parrilla—something like Baires in Miami, Balvanera in New York, what Chicago’s Tango Sur once was, or even one of the great off-Strip spots in Vegas. We may not be those markets, but the Wasatch Front deserves one, with its mix of Latino population, relative affluence, and the thousands of returned missionaries with their troves of bombillas, Boca (or River—or San Lorenzo, for the contrarians) jerseys, Havanas, and worn copies of Martín Fierro. THE FOOD: The food is good but not great. Compared to Ruby River, it’s excellent; compared to the grills at the Festival de Caballo in Bragado, it might as well be Sizzler. As there’s nothing distinctly Argentine in the flavor or quality of the meat, carnivores might find more satisfaction at Ruth’s Chris or Spencer’s. The dishes are overwrought. The “provoleta” feels like an experiment in molecular gastronomy when what diners want is a huge, molten slab of provolone—ideally unpasteurized—straight from the grill or in a provoletera. Instead, we get decorative dollops. The desserts lean too sweet, and it’s hard to make dulce de leche any sweeter than it is. The menu’s Brazilian touches are puzzling. Aside from Las Lilas (which serves picanha), none of Buenos Aires’ top asados mix in Brazilian fare. Does Argentine cuisine lack the breadth and depth to fill a menu at a self-professed Argentine steakhouse? THE DÉCOR: If the food were better, the décor might feel complementary, even memorable. But with the kitchen still working on fundamentals, the setting’s effort to impress lands as kitsch, cheapening the experience it’s meant to elevate. THE SERVICE (Offered Constructively) - from someone who’s worked in restaurants from junior high through grad school, a bit of advice: Don’t sprint-mumble through the menu and confuse even those guests who know los cortes and Castellano marplatense. If you believe—rightly or not—that the kitchen is producing artistry, present your menu as a docent would guide visitors among Bernis and Solars at the Recoleta Museo de Bellas Artes. Dinner service should flow with the fluidity of an elegant Messi dribble, not the jarring stop-start rhythm of a malambo. Read your table. If, thirty minutes after seating, the host has to track you down to place appetizer orders, realize this isn’t a three-hour meal—they don’t want to sit staring at their forks. When the appetizers do arrive, make sure “hot” means hot, not cold. Yes, a few bottles of Malbec can help your tip, but you’ll earn more by keeping service seamless. Don’t spend 20 mins after the appetizers pouring wine before taking entrée orders; in our case, that delay created a 45 min gap between appetizers and entrées and inexplicably kept us from pairing wine with our meats. And if four bussers are jodeando at the bar when entrées finally emerge from the kitchen, enlist them in a wow! synchronized plating moment. Don’t stack thirteen plates by the kitchen door to cool while you insist on carrying them two at a time by yourself—whether from habit, orgullo, or tip-hoarding. Bonus pro tip: Read Unreasonable Hospitality by Will Guidara. Anyone serious about service—and running a restaurant—should. Your guests will note and celebrate the difference. SUM: I’ll continue to eat at Libertango because it’s convenient and good. But not because it’s superb, which it isn’t—though I very much hope that someday it will be.
Atmosphere: 2
Food: 2
Service: 1
Recommended dishes: Cheese Empanada
joddy bastidas
Food was just ok, don't justify the price with quality of food.
Atmosphere: 4
Food: 2
Service: 4
Russell
My wife and I's favorite steak restaurant in Salt Lake County. We are so glad they are open late as well.
What an experience! This place has been on my list for a while and I can say it was a great dinner. The highlight of the night were the appetizers. Super tasty and full of flavor, you can’t go wrong with any choices. The steak was also tasty but we loved the pork belly and croquettes. They have a traditional Argentinian grill, with moving the coals to the different stoves too. We are so excited to come back here after their wonderful service!
Atmosphere: 5
Food: 5
Service: 5
I didn't realize I had been eating mediocre steak my entire life until I came to Libertango and had my eyes opened.
The smoked provolone is also delightful.
Great atmosphere. Great service.
Atmosphere: 5
Food: 5
Service: 5
Ridiculously over priced for mediocre steak. I’ve had better at Longhorn for 1/3 the cost.
Atmosphere: 3
Food: 2
Service: 5
The service was very good, food presentation also very nice. I ordered the Wagyu NY Steak and It wasn't Wagyu. I paid $71 for 16 oz USDA Prime NY Steak. Please modify the description of your plates in the menus.
Atmosphere: 5
Food: 2
Service: 5
Honest review . I wouldn’t come here again because it’s too overpriced for basic food . The glowing menu is the only reason I came and it kinda made it seem like it was all that but turned out to not be all that. Restaurant was very fancy looking tho! Food is very overpriced. I ordered salmon and it only comes with rice . I’m Mexican and that rice taste like the rice I make when I messed up and put too much tomato sauce in it. I also ordered the brócoli rice and that was really good. The bread way half good enough and the other half is not edible . It was too hard but the butter it came with was 10/10. The salmon was big and it actually filled me up but it’s sad how it comes with the nasty tomato rice only . It would be 10/10 if it came with a better side . I feel like this dish has so much potential if it had a better side.
Atmosphere: 5
Food: 3
Service: 5
This is our second visit, with the first being very good. This time the steak wasnt seasoned, raw vegetables and my frieds salmon was overcooked. Disappointing because we recommended the place after out first experience.
I brought my son the get a steak & it was delightful. We got the grilled vegetables & they where so goooodddd....
I will come again & bring my wife next time.
Atmosphere: 5
Food: 5
Service: 5
First time to this restaurant and were given the requested seating. Significantly impressed. The lighting, ambiance, service, drinks, & food were nothing short of extraordinary. We are definately going to share our experience.
The restaurant was clean and nicely decorated. However, we arrived just as they opened, and the space was cold. I never got warm. We had been there 40 minutes prior to our waiter taking our main course order. The steaks were cooked perfectly and delicious, but the vegetable sides were undercooked and lukewarm when they arrived. This place is way too expensive for the quality and quantity of food.
Had to wait nearly 90 minutes until we were asked for our entree order. Our drink and appetizer order was made when we sat down. Almost 45 minutes for our appetizers to arrive. The bartender had to come to our table to confirm one of the drinks. Had to remind the server about my ice tea. Wife was originally given the wrong steak. Her steak finally arrived and was overcooked however after 2 hours we were not waiting for a re-do.
Restaurantji Recommends
My wife and I celebrated her birthday here. We both agreed this was one of the best meals we've ever had. I highly recommend.
Atmosphere: 5
Food: 5
Service: 5
I'm not satisfied because it's not real chorizo, and the ribs aren't authentic Argentinian barbecue. I don't mind paying for an authentic Argentinian barbecue, but this wasn't it!
Atmosphere: 5
Food: 1
Service: 4
I love Argentina, asado, and even tango. Everything in me wants to love Libertango, yet I can’t.
I’ve eaten here several times, and this review reflects my most recent visit. The two-star rating isn’t absolute—it’s relative to the restaurant’s potential and value.
SOME HISTORY: I work nearby and was thrilled when I first saw construction begin. I’ve long hoped Utah would get a proper parrilla—something like Baires in Miami, Balvanera in New York, what Chicago’s Tango Sur once was, or even one of the great off-Strip spots in Vegas. We may not be those markets, but the Wasatch Front deserves one, with its mix of Latino population, relative affluence, and the thousands of returned missionaries with their troves of bombillas, Boca (or River—or San Lorenzo, for the contrarians) jerseys, Havanas, and worn copies of Martín Fierro.
THE FOOD: The food is good but not great. Compared to Ruby River, it’s excellent; compared to the grills at the Festival de Caballo in Bragado, it might as well be Sizzler. As there’s nothing distinctly Argentine in the flavor or quality of the meat, carnivores might find more satisfaction at Ruth’s Chris or Spencer’s.
The dishes are overwrought. The “provoleta” feels like an experiment in molecular gastronomy when what diners want is a huge, molten slab of provolone—ideally unpasteurized—straight from the grill or in a provoletera. Instead, we get decorative dollops. The desserts lean too sweet, and it’s hard to make dulce de leche any sweeter than it is.
The menu’s Brazilian touches are puzzling. Aside from Las Lilas (which serves picanha), none of Buenos Aires’ top asados mix in Brazilian fare. Does Argentine cuisine lack the breadth and depth to fill a menu at a self-professed Argentine steakhouse?
THE DÉCOR: If the food were better, the décor might feel complementary, even memorable. But with the kitchen still working on fundamentals, the setting’s effort to impress lands as kitsch, cheapening the experience it’s meant to elevate.
THE SERVICE (Offered Constructively) - from someone who’s worked in restaurants from junior high through grad school, a bit of advice: Don’t sprint-mumble through the menu and confuse even those guests who know los cortes and Castellano marplatense. If you believe—rightly or not—that the kitchen is producing artistry, present your menu as a docent would guide visitors among Bernis and Solars at the Recoleta Museo de Bellas Artes. Dinner service should flow with the fluidity of an elegant Messi dribble, not the jarring stop-start rhythm of a malambo. Read your table. If, thirty minutes after seating, the host has to track you down to place appetizer orders, realize this isn’t a three-hour meal—they don’t want to sit staring at their forks. When the appetizers do arrive, make sure “hot” means hot, not cold. Yes, a few bottles of Malbec can help your tip, but you’ll earn more by keeping service seamless. Don’t spend 20 mins after the appetizers pouring wine before taking entrée orders; in our case, that delay created a 45 min gap between appetizers and entrées and inexplicably kept us from pairing wine with our meats. And if four bussers are jodeando at the bar when entrées finally emerge from the kitchen, enlist them in a wow! synchronized plating moment. Don’t stack thirteen plates by the kitchen door to cool while you insist on carrying them two at a time by yourself—whether from habit, orgullo, or tip-hoarding.
Bonus pro tip: Read Unreasonable Hospitality by Will Guidara. Anyone serious about service—and running a restaurant—should. Your guests will note and celebrate the difference.
SUM: I’ll continue to eat at Libertango because it’s convenient and good. But not because it’s superb, which it isn’t—though I very much hope that someday it will be.
Atmosphere: 2
Food: 2
Service: 1
Recommended dishes: Cheese Empanada
Food was just ok, don't justify the price with quality of food.
Atmosphere: 4
Food: 2
Service: 4
My wife and I's favorite steak restaurant in Salt Lake County. We are so glad they are open late as well.
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