Graciela Brings Argentine Steakhouse Fire to West Village

Pablo Rivero, the Argentine restaurateur behind Buenos Aires's Michelin-starred Don Julio, has opened his first U.S. Restaurant. Graciela, an Argentine tavern named for his mother, debuted in New York's West Village this summer, distinguishing itself with what an Eater reviewer called "off-the-charts hospitality" and expertly grilled meats.

The visit, documented in an Eater Dining Report, highlighted a meal built around live-fire cooking from a parrilla grill. Service was noted as a particular strength, with staff accommodating special requests seamlessly. The reviewer was able to order half-portions of entrees as a solo diner.

What to Order

The menu centers on robust, smoky flavors. An empanada filled with sweet cheese and corn kernels costs $14.

For mains, the kitchen's skill with fire is evident. The entrana, a 10-ounce skirt steak from South Dakota, is priced at $56. Cooked medium-rare on the parrilla, it was described as "bloody and springy" and served with both dry-aged and regular chimichurri. The Milanesa Napolitana is a $74 breaded beef cutlet topped with mozzarella, tomatoes, and basil.

Desserts include a rich buffalo milk ice cream with cherries and a creamy, eggy flan.

What to Drink

The beverage program offers thoughtful pairings. The reviewer began with the Pie de Montana, a $19 martini variation with gin, vermouth, and fino sherry. For wine, two lighter reds were recommended: the assertive Viejas Tintas bonarda field blend from Argentina's El Montanista winery, followed by the slightly spiced Matas Alta monastrell from Spain's Bodega Cerron.

The Vibe and Standouts

Graciela enters a crowded New York steakhouse and tavern scene with a distinct Argentine point of view. The focus is squarely on the quality of the ingredients and the precision of the wood-fired grill. While the meats are the headline, the review suggests the simple, seasonal dishes like the Un Tomate are equally compelling. The restaurant's ability to provide flexible portion sizing, as experienced by the solo diner, shows its noted emphasis on hospitality. The meal concluded on the rich notes of the buffalo milk ice cream, a final indulgent detail from the kitchen.