Graciela

Chef Pablo Rivero, whose Buenos Aires steakhouse Don Julio carries a Michelin star, opened this West Village follow-up in 2026 and named it for his mother. The rustic dining room is built around a wood-fired parrilla that can feed more than 100 people without turning the room into a production, and the ojo de bife, a 16-ounce center-cut ribeye, is the dish diners order for it. Reservations open two weeks out at 10am, but the bar keeps a few walk-in tables and pours half portions of steak for anyone who didn't plan ahead.