Graciela

Pablo Rivero runs Don Julio in Buenos Aires, one of the most celebrated parrillas anywhere, and in July 2026 he brought a version of it to the corner of Greenwich Avenue and Bank Street. Graciela is modeled on the bodegón, the old Buenos Aires neighborhood tavern where Spanish and Italian habits meet over grilled meat — and along one wall, a parrilla and Josper oven more than ten feet long burn quebracho charcoal shipped from Argentina.

Order from the grill: the Argentine ribeye, the skirt steak or the short ribs, with chimichurri and something green. Start with osso buco empanadas and fainá, the thin chickpea flatbread, and don't skip the New York strip milanesa if you're sharing. Finish with house gelato — dulce de leche is the obvious call — and a bottle of Argentine red. It is an evening for a celebration, at prices that will remind you of it.