Graciela brings a Buenos Aires grill star’s cooking to the West Village
Pablo Rivero of Don Julio opened his first U.S. restaurant this summer, an Argentine tavern built around live-fire meats. Here is what the menu costs.
Pablo Rivero, the Argentine restaurateur whose Buenos Aires restaurants include the Michelin-starred Don Julio as well as El Preferido, opened his first U.S. restaurant over the summer: Graciela, an Argentine tavern in the West Village named after his mother.
Graciela joins a wave of new steakhouses and taverns in New York, many opened by operators from outside the city. Its kitchen is built around meat cooked over live fire on a parrilla grill.
What to order at Graciela in the West Village
The entraña, a 10-ounce South Dakota skirt steak, costs $56 and comes off the parrilla with two chimichurris, one dry-aged and one regular. The Milanesa Napolitana, $74 for a full portion, lands somewhere between chicken Parm and a steak dinner: mozzarella, basil and tomatoes go on top of beef that has been pounded thin and coated in breading.
Among the starters, Un Tomate ($23) sets a large center slice of tomato in a peppery tomato sauce close to gazpacho, and an empanada ($14) is filled with sweet cheese and corn. Desserts include buffalo milk ice cream with cherries and flan.
Cocktails, Argentine wine and half portions
The Pie de Montana ($19) is a martini variation made with gin, vermouth and fino sherry. The wine list includes Viejas Tintas, a bonarda field blend from the El Montanista winery in San Juan, Argentina, and Matas Alta, a monastrell from Bodega Cerron in Spain.
On a slower night, the kitchen has also agreed to serve a solo diner half portions of main courses on request.
Quick answers
Who owns Graciela in the West Village?
Pablo Rivero, the Argentine restaurateur whose Buenos Aires restaurants include Don Julio and El Preferido.
How much is the steak at Graciela?
The entraña, a 10-ounce skirt steak, costs $56.
