Logan Molyneux

About the only thing that disappointed us about Tango House in Provo is that there was no dancing. No tango, not even a little cha-cha.

But what really made our toes tap was the lengthy menu. Tango House serves Argentine cuisine -- everything from empanadas and papas (potatoes, in many varieties) to Milanesas (like chicken fried steaks), pastas, sandwiches and several cuts of beef prepared in various ways. We couldn't try everything, so it took a while to decide which dishes we wanted to try most. The prices are higher than what you'd expect at a strip-mall restaurant, but the food, presentation and service are better than you'd expect, too.

One thing we observed is that Argentine cooking calls for oregano everywhere except where you've seen it before. The grilled provolone appetizer was seasoned with olive oil and many, many oregano flakes, as were the fries and one steak dish. But the pasta with tomato sauce and meatballs? No oregano.

This isn't an Italian restaurant, after all, or an American one, and from what we can tell the food is fairly authentic. They serve a few items we had only heard about from foreign travelers, like a Spainish-influenced potato omelette called a tortilla.

One thing the Argentines do well is beef. We tried the Matambre a la Pizza, a thin steak covered with cheese and tomato sauce, and also a thicker steak rolled with herbs and nuts, and covered in a creamy white sauce. Both were tasty and the rolled steak was particularly tender.

But our favorite main dish was probably the Brochette, which is pieces of grilled meat and vegetables on a skewer. Both meat and veggies were cooked to perfection and the bed of rice they were served on, seasoned with butter and Parmesan, was especially tasty.

For dessert, we recommend anything with dulce de leche. We tried the panquecas, similar to crepes, and wished we had asked for two orders instead of one. That is, after all, how many it takes to tango, right?