NYC steakhouse from Argentina opens to rave reviews and long lines

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• What to order
• What to drink

New York’s appetite for steak and grill-focused eateries shows no signs of slowing, and a recent arrival from Buenos Aires is turning heads in the West Village. Graciela, the new Argentine tavern from restaurateur Pablo Rivero, opened this summer and is already notable for warm service and meat grilled over live coals—timely in a season when outdoor-flavor cooking and neighborhood dining are drawing crowds.

Rivero, the mind behind Don Julio and El Preferido in Buenos Aires, brought a pared-down, convivial approach to his U.S. debut. The room favors wooden tables and close service rather than formality; staff attention and a steady parrilla grill are the restaurant’s calling cards.

What to order

The menu leans on straightforward recipes that spotlight ingredients rather than complicated preparations. Right now, several items stand out for texture and balance.

• Un Tomate — A thick, ripe tomato slice brought to life with a peppered, gazpacho-like sauce that emphasizes seasonal fruitiness (currently one of the menu’s clearest statements).
• Empanada with sweet cheese and corn — A soft, slightly sweet pocket that pairs surprisingly well when dipped into the tomato sauce for contrast.
• Entrana (skirt steak) — A 10-ounce skirt steak grilled on the parrilla; served medium-rare it stays springy and flavorful. Chimichurri is offered but the meat holds its own.
• Milanesa Napolitana — A pounded, breaded cut topped with mozzarella, tomato, and basil; part breaded cutlet, part elevated comfort food.
• Dessert options include a notably rich buffalo-milk ice cream with cherries and a classic, custardy flan to finish.

Prices trend toward the mid- to high-range for the neighborhood, so expect a dinner that reads as a special outing rather than a cheap night out.

What to drink

Start with a sherry-leaning gin cocktail—an elegant twist on a martini—or choose from a short wine list that tilts toward Argentine reds. On my visit two lighter, food-friendly reds worked well in succession: a bonarda-led blend from San Juan and a slightly more peppery Spanish monastrell. The bar program is compact and deliberately chosen to match the food.

Service staff offer informed wine and cocktail suggestions, which helps navigate a concise list without feeling rushed.

Insider tip: If you’re dining alone or in a small party, ask about half portions. The kitchen accommodated a solo diner by splitting main dishes—useful if you want to sample several items without ordering full entrees.

Practical details: Graciela sits on Greenwich Avenue in the West Village. It’s useful to book ahead on weekend nights; the place fills quickly given its compact dining rooms and the current stream of interest in new grill-focused spots.

Why this matters: amid a wave of steakhouses and taverns opening in the city, Graciela stands out not by flashy technique but by focused hospitality and straightforward, live-fire cooking that highlights ingredient quality. For anyone tracking the influence of Argentine parrilla outside Buenos Aires, this is a timely example of how those traditions translate in a New York neighborhood setting.