Graciella — Review by Bon Appetit
New York, United States — Argentinian Steakhouse
Graciella is an upscale Argentinian steakhouse in New York opened by Don Julio's owner, featuring an impressive charcoal grill operation and exclusive grass-fed beef from La Pampa. The video follows grill master Nicholas through a day of meat butchering, chorizo preparation, and service, showcasing the restaurant's commitment to authentic Argentinian cooking techniques and premium sourcing.
What was great: High-quality grass-fed Argentinian beef aged for 28-30 days, impressive 8-12 ft charcoal grill setup, exclusive meat sourcing from La Pampa, authentic Argentinian cooking techniques, house-made chorizo with special spice blends imported from Argentina
What could improve: Nothing mentioned
The Dishes
Graciella specializes in premium Argentinian beef cuts, with the kitchen preparing 16 oz ribeyes and 14 oz New York strips daily. The beef is sourced exclusively from La Pampa and aged for 28-30 days using wet aging, which grill master Nicholas emphasizes delivers superior tenderness and unique flavor compared to dry aging. The grass-fed cattle produces meat with beautiful white fat marbling and a pure beefy flavor, a stark contrast to grain-fed alternatives which Nicholas notes tend to be chewier with a gelatinous taste. Beyond steaks, the kitchen produces around 300 portions of asado riveres weekly, and house-made chorizo using a special spice blend developed in Argentina featuring paprika and himolido chili flakes from Kaci Valley in northern Argentina. The meat is portioned with meticulous care, using traditional Argentinian butchering techniques passed down from the grill masters at Don Julio.
The Experience
The restaurant's centerpiece is an impressive 8-12 foot charcoal grill system featuring both round and V-shaped grills for different cooking purposes. The kitchen operates with precision and military-like efficiency during service, with the grill master managing multiple orders simultaneously while maintaining perfect temperature control. The atmosphere captures the essence of an Argentinian parrilla, with the open fire kitchen as the main stage. Service moves quickly on Friday and Saturday nights when customers have shows to attend, requiring the team to turn tables accordingly. The team conducts a pre-service briefing to discuss covers and any menu changes, fostering a collaborative kitchen environment.
Value & Pricing
Empanadas are priced at 14 dollars per piece as of the service shown. While specific steak pricing isn't mentioned, the premium sourcing and exclusive Argentinian beef imports suggest this is a high-end steakhouse experience positioned at the luxury end of the market.
Notable Moments
One of the biggest grills I've seen at least here in New York. 8 ft long. Charcoal is the main source of extra flavor that we give to the beef. The rest of it's just a pure beef flavor with salt.
Getting this beef to the country was a little bit tricky. But when we got this product, I think all the team was amazed with the great quality and the actually availability that we're going to have because this it's really exclusive to us here at Graciella.
Let's have a great Friday service. Let's kick some ass. Let's make some money.
The Verdict
Graciella represents a significant addition to New York's steakhouse scene, bringing authentic Argentinian parrilla traditions directly from Don Julio. This is not merely a steakhouse but a celebration of Argentinian beef culture, with meticulous attention to sourcing, aging, and traditional cooking methods. The restaurant is best suited for serious carnivores and those seeking an authentic Argentinian dining experience with premium beef and open-fire cooking mastery. It's a destination for those willing to invest in exceptional quality meat prepared by trained grill masters following time-honored traditions.