Summer remains scorching at NYC steak spot…
On Monday before Labor Day, perhaps the yr’s slowest night time for eating places, new Argentine steakhouse Graciela was still turning tables at 10 p.m.
Unlike most TikTok-driven flavor-of-the-month frenzies, Graciela’s instantaneous reputation is 100% deserved. Vegan propaganda apart, New Yorkers crave purple meat above all other meals.
Graciela delivers the most thrilling, overseas-inspired beef since Cote taught us to love marinated Korean short ribs 9 years in the past.
Chef/proprietor Pablo Rivero runs two famend Buenos Aires locations, including Michelin-starred Don Julio. He opened Graciela, his first restaurant exterior Argentina, with New York brothers Adam and Alex Saper. The Greenwich Village eating scene may never be the same.
The Ojo-de-Bife Ribeye at Graciela, situated at 81 Greenwich Ave. Nico-Schinco
The Graciela culinary crew at 81 Greenwich Ave. Summer is nowhere close to ended for the crew who are still turning over tables at 10 p.m. Nico-Schinco
Graciela’s eating room seats 120 and a dozen more at the bar circulation through the bustling, wide-windowed nook of Greenwich Avenue and Bank Street. The rowdy, L-shaped venue easily marries the kinds of rustic Argentina and historic Greenwich Village.
Wood-beam ceilings, hand-plastered partitions and surfaces of stone and marble are warmly lit by ceiling and wall fixtures. Upholstered banquettes partially offset the completely happy din from tables, crammed with as many ladies as males. All genders chuckle over ground crew who steam-iron tablecloths with Olympian dexterity.
A pair of giant grills set along one wall of the entrance eating room are the restaurant’s coronary heart and soul — an eight-foot long, Argentine-made parilla and a Spanish Josper oven. They present ten ft of live-fire cooking surfaces beneath a smoke-sucking hood.
The downstairs eating room, which is also the cellar, of Graciela, a new Argentine restaurant from Pablo Rivero,on September 1, 2026, in the West Village. Olga Ginzburg for the N.Y. Post
The exterior of Graciela, which has a distinctive L form and a charcoal-fired grill. Olga Ginzburg for the N.Y. Post
To man the parilla, Rivero shipped in a half-dozen crew members from Buenos Aires. They produce taste magic without sauces or marinades — only sea salt and the charcoal’s distinctive smoke.
The charcoal from the hardwood Quebracho tree imparts only a delicate char, but the pleasure lies between the crusts. (Starters in most classes are priced in the $20s. Main meat programs run from $39–$82 and are large enough for two.)
Luscious selections such as entrana (skirt steak), Italian-inspired Milanese “Napolitana” and, most particularly, center-cut ribeye thrill diners every night time. They show that steak needn’t be dry-aged to style great. (Only one cut — a $180, 30-oz. bone-in ribeye, which I didn’t strive — will get the 30-day treatment.)
Rosario Asas, a captain at Graciela, holds the “Ossobuco Empanada,” the “Corn and Cheese Empanada,” and the “Carpaccio De Tomate” dish at Graciela, a new Argentine restaurant from Pablo Rivero, on Tuesday, September 1, 2026, in the West Village, New York, N.Y. Olga Ginzburg for the N.Y. Post
Argentine beef is prized for its wealthy marbling and tender texture. The menu’s only dish sourced from the nation, 16-oz. center-cut ribeye, is a masterpiece on both counts. The mineral- and umami-rich cut, served in three wedges, was as supple on the tongue as pricier Wagyu blends elsewhere and more flavorful than many.
Fresh and aged chimichurri sauces amplified the depth of chewy, North Carolina short ribs and skirt steak from South Dakota. Among hearty starters, standouts embody fiana, a provolone-cheese and chickpea tart which emerged from the oven with a vivid, paprika tint. Oregano, coriander and Argentine chili lend strong complexions to spiral pork sausage.
Graciela’s Live-Fire charcoal grill is the centerpiece of the restaurant. Nico-Schinco
The Ribeye and Roasted Zucchini at Graciela being fired on the grill. Nico-Schinco
Crusty papas fritas come with irresistibly candy and bitter, house-made ketchup.
Almost everybody orders ice cream for dessert, including dreamy-creamy dulce de leche and the densest chocolate exterior Dubai.
In latest years, all-American steakhouses such as Smith & Wollensky, Sparks and Wolfgang’s have been joined by foreign-born: Cuerno (Mexican), La Tete D’Or (French), Nusr-Et (Turkish), Double Knot (Japanese) and Fogo de Chao (Brazilian).
Argentina missed the prepare until Graciela roared in on the categorical observe. All aboard!
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