Graciela

Graciela opened in July 2026 and is the first restaurant outside Argentina from Pablo Rivero, the man behind Don Julio in Buenos Aires — a restaurant that spent years near the top of every list of the world's best steakhouses. Here he has partnered with Alex and Adam Saper, the brothers behind Eataly, and the model is not a Manhattan steakhouse. It is a bodegón: the neighbourhood tavern Buenos Aires does better than anywhere, where the wine is poured freely, the room is loud in a good way, and the cooking is simple because it does not need to be anything else.

The centrepiece is fire. A parrilla and a Spanish Josper oven stretch more than ten feet, and almost everything crosses it. The ojo de bife is the signature — a ribeye seasoned with little more than salt and cooked over charcoal until the crust does the work. Around it sits the rest of an Argentine menu: empanadas, morcilla and eggs, roasted pepper and eggplant dips, a chickpea tart, whole Sasso chicken, short ribs, and vegetables treated as dishes rather than sides. The wine list leans Argentine, as it should.

The room on Greenwich Avenue matches the food: warm, tiled, mirrored, busy — closer to a tavern than a temple, but polished enough for a big night. It has become one of the harder tables in the West Village since it opened, and unlike the openings that burn out in a season, the early reviews have been about the cooking rather than the queue.

Best for a date night where you want noise and charcoal rather than hushed tasting menus, a celebration dinner for four, or a long Saturday where dinner runs late. Service is dinner only: Monday through Wednesday 5pm–10pm, Thursday through Saturday 5pm–11pm. Book ahead through the restaurant's site, and if you cannot get a table, check back 24–48 hours out when cancellations come back.