New Argentine Steakhouse Graciela Draws Crowds with Charcoal-Only Cooking in Greenwich Village
Graciela, opened by chef Pablo Rivero and the Saper brothers, is pulling long lines in Greenwich Village by serving beef cooked solely over charcoal and seasoned with sea salt.
Argentine chef Pablo Rivero, famed for the Michelin-starred Don Julio, teamed with New York brothers Adam and Alex Saper to launch Graciela, his inaugural restaurant abroad, in Greenwich Village. The 120-seat L-shaped space merges stone, marble and wood-beam interiors with a lively atmosphere, centered around an eight-foot Argentine parilla and a Spanish Josper oven fed by Quebracho hardwood charcoal. A crew flown from Buenos Aires operates the grill, seasoning beef exclusively with sea salt to accentuate cuts such as the 16-oz center-cut ribeye, skirt steak and a $180 30-oz bone-in ribeye that receives a 30-day dry-age.
Starters feature a provolone-chickpea tart and house-made ketchup, while desserts highlight dulce de leche ice cream. Even on the traditionally slow night before Labor Day, the restaurant stayed packed until 10 p.m., underscoring strong demand for authentic Argentine steak in the city.
Why it matters
The opening signals strong demand for authentic Argentine steak and adds a high-end dining option to New York’s restaurant landscape.
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