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Argentine parrilla · West Village · New York
Graciela
An Argentine tavern from the owner of Buenos Aires' Don Julio, built around a long parrilla burning white quebracho charcoal shipped from Argentina.
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By Silas Brand · Steakpedia editorial voice · Who writes
Why go
White quebracho charcoal, imported from Argentina. A custom parrilla beside a Spanish Josper oven. Together they run more than ten feet down one wall, per Time Out. The menu says it plainly: every cut goes on the Argentine parrilla. Behind it stands Pablo Rivero, owner of Parrilla Don Julio in Buenos Aires. Graciela, named for his mother, is his first restaurant in the United States. About half a dozen staff moved with him from Buenos Aires. His longtime grill man is one of them. The model is the bodegón, the neighborhood tavern of Buenos Aires: sausages, empanadas, milanesas, then beef off the fire.
What to order
Ojo de bife, 16 oz
Entraña, 10 oz
Asado de tira, 10 oz
Not published: breed, grade, price.
01What to order
- Ojo de bife, 16 ozCenter-cut ribeye from Argentina, US$96 on the menu of Oct. 28, 2026.
- Entraña, 10 ozSkirt steak from South Dakota, US$58.
- Asado de tira, 10 ozShort ribs from North Carolina, US$58, cut across the bone.
- Ojo de bife madurado con hueso, 30 ozDry-aged bone-in ribeye from Pennsylvania, US$180. The menu gives no aging days.
- Bife angosto, 14 ozArgentine New York strip, US$82.
- Morcilla y huevoHousemade blood sausage with egg and La Vera paprika, US$28. Start here.
02The beef
Two origins on one menu. The ribeye and strip come from Argentina. The skirt is from South Dakota, the short ribs from North Carolina, the dry-aged bone-in ribeye from Pennsylvania. Hoodline calls it a two-track system: imported Argentine cuts plus US programs built to Rivero's specification. Weights are printed: 10 oz for the skirt and short ribs, 16 oz for the ribeye, 30 oz bone-in. The menu also lists a New York strip milanesa at US$68.
03The fire
Quebracho blanco, a dense Argentine hardwood charcoal. Grub Street, via Hoodline, puts the parrilla at twelve feet or more, built by Grillworks, with adjustable grates and a 21-inch firebox. Time Out says more than ten feet, Josper included. The chicken roasts in the Josper. Bread for the dips bakes in the embers. Steaks leave the grate with two chimichurris, fresh and aged. Order the entraña.
04The story
Graciela opened on Tuesday, July 14, 2026, per the Time Out and Hoodline reports of July 16. It sits on the corner of Greenwich Avenue and Bank Street. Rivero's partners are Adam and Alex Saper, who brought Eataly to the United States, per Folha de Pernambuco. Chef Victoria DeGiorgio worked beside Rivero for more than five years and ran the kitchen at El Preferido. Nicolás Stadnitchi, sous-chef and grill man, spent nearly five years at Don Julio. Jason Pfeifer, of Per Se and Gramercy Tavern, is culinary director. Time Out notes Don Julio's Michelin star and its place on The World's 50 Best Restaurants. The flan comes from El Preferido.
05The practical
81 Greenwich Avenue, at Bank Street, West Village. Monday to Wednesday 5 to 10 p.m.; Thursday to Saturday 5 to 11 p.m. The site lists no Sunday hours. Phone 646-738-9880; reservations on OpenTable. The room has 120 seats. A vaulted cellar below the room was planned for later in 2026. Sausages run US$23 to US$28; empanadas US$14; sides US$15 to US$22. Book ahead.
- Address
- 81 Greenwich Avenue, West Village, New York, NY 10014
- Phone
- +1 646 738 9880
- Website
- gracielanyc.com
- Directions
- Google Maps ↗
Who is behind Graciela in New York?
Pablo Rivero, owner of Parrilla Don Julio in Buenos Aires, with partners Adam and Alex Saper. It is his first restaurant in the United States.
What charcoal does Graciela use?
White quebracho charcoal imported from Argentina, on a custom parrilla with a Josper oven beside it.
Is the beef at Graciela Argentine?
Partly. On the October 2026 menu the ojo de bife and bife angosto are from Argentina; the entraña is from South Dakota, the asado de tira from North Carolina and the dry-aged bone-in ribeye from Pennsylvania.
How much is the ojo de bife at Graciela?
US$96 for 16 oz on the menu of Oct. 28, 2026.
06In New York’s selections
07Sources
timeout.com · hoodline.com · gracielanyc.com · images.squarespace-cdn.com · images.squarespace-cdn.com · folhape.com.br
Last verified Oct. 29, 2026.
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