Owner and principal dreamer Andrés Jaramillo has covered every inch of the nearly 3-square-mile steakhouse with antiques and curios, one on top of the other, and so strung about with hanging lights that you have no idea what is really underneath.

Oh, they have food too. Nineteen pages of it, with countless cuts of Argentine and Uruguayan meat, arepas, and ceviches, which are cooked at a dozen or so open kitchens that fuse into the dance floors and dining rooms. There are hundreds of employees here, either working the kitchen, as waiters, or as performance artists singing songs, dressed as clowns, or passing out pageant sashes. As the night goes on and more bottles of aguardiente are brought to the table, the place becomes more and more debaucherous, with every corner turning into a dance floor. Even after the restaurant closes at 3am, there are outdoor stalls selling bone broth and sandwiches. For those who don’t want to make the trip to Chía, a Bogotá location opened in 2010.