Palermo Argentinian Bistro Gramercy is an offshoot of Palermo’s Hell’s Kitchen location. This popular Argentine steakhouse, which has been well-received by the media and New Yorkers alike, draws its inspiration from the vibrant Palermo neighborhood in Buenos Aires, known for its Spanish Colonial architecture, stylish restaurants, lively bars and a hip, youthful energy.
At the helm is Owner Orhan Cakir, (Pierre Loti, a beloved Mediterranean tapas and wine bar); Executive Chef and Partner Carlos Barroz, (Palermo Theatre District); and Managing Partner Victor Medina, (La Pulperia). The team aims to deliver an experience that reflects the heart of Argentinian culture to Gramercy Park.
The restaurant specializes in traditional Argentine steak dishes, known for their slow-cooked, open-fire method of barbecuing, as well as ceviche, crudos, mixed grill and a grand seafood tower. All dishes are generously portioned and intended for sharing.
Chef Carlos was born in Argentina into a family of restaurateurs. He learned to cook from his relatives and mastered butchery from his grandfather. Since moving to New York in 2001, he has worked across a range of global cuisines, including French, Italian and Peruvian. Palermo is his tribute to the flavors of his homeland, rich with Italian and Spanish influences and rooted in Argentina’s beloved tradition of steak and barbecue.
The best way to experience Palermo’s steak is the Parrillada for Two, a traditional Argentinian grill platter curated by Chef Carlos. This feast features skirt steak, sirloin, short ribs, sweetbreads, chicken, chorizo and blood sausage, all served with house-made chimichurri, salsa criolla, with a choice of two sides, such as Grilled Asparagus with saffron aioli or Humita with onions, pimentón de la Vera and melted mozzarella.
Starters include the Beef Tartare, hand-cut tenderloin, capers, chives, chimi oil and quail eggs, topped with caviar and served with toast; and Grilled Octopus, with Russian potato salad and aji amarillo.
The Raw Bar and Crudos feature Trout Crudo, smoked aguachile negro, chimi oil and salmon roe; Ceviche Rojo, octopus, shrimp and white fish with cilantro, red onion, jalapeño, and served with tostadas; and a Seafood Tower with oysters, shrimp, whole 1 ¼ lb lobster, trio of crudos, king crab legs and oyster shooters.
Entrees include NY Strip Milanese, an Argentinian classic that substitutes the traditional pork or chicken for a cut of NY Strip Steak dotted with saffron aioli, served with a green salad and mashed potatoes; Palermo Burger, dry-aged ribeye and prime short rib blend, with Boston lettuce, tomatoes, red onions, Vermont cheddar cheese and chimi truffle aioli, packed into a brioche bun and served with fries; and the Halibut served with broccolini, salsa gaucha and sun-dried tomatoes tapenade.
From The Grill served with chimichurri or salsa criolla, and a choice of side, a 12-ounce Picanha, a 16-ounce Ribeye and a Tomahawk for Two, as well as Half Murray Chicken, with orange-curry-capers sauce, Sweetbreads, and Chorizo & Morcilla.
For Desserts, there are Alfajores, traditional Argentinian sandwich pastries filled with dulce
de leche, rolled in coconut flakes, and Bread Pudding with dulce de leche ice cream.
The wine program, curated by Sommelier Tayfun Saracoglu (Advanced Court of Master Sommelier), formerly of Temple Bar at the Beekman Hotel and Mandarin Oriental, features an all-Argentinian selection. The list is dominantly organic and biodynamic. Sourced from the diverse mountain ranges and fertile valleys across Argentina showcasing the country’s exceptional terroir and winemaking heritage.
Bottle selections, recommended by Tayfun, include reds like Zuccardi Concreto Malbec or
Catena Zapata “River Stones” Malbec; white wines such as Torrentes, El Enemigo, Gran Enemigo and Sauvignon Blanc Mariflor; and select sparkling wine, Zuccardi Alma 4 Blanc de Blanc.
The cocktail menu reimagines classic favorites with a distinct Argentinian flair—Demonio de los Andes, fresh lime, mint, sprite and malbec; Chimichurri Martini, Tito’s vodka “dirty” chimichurri infusion garnished with blue cheese olives for a savory finish; and Fuego, mezcal joven, Aldez silver tequila, rum, passionfruit, pomegranate, and finished with coconut flakes.
Ambiance & Decor
Tucked along a beautiful, tree-lined stretch of Irving Place in Gramercy Park, the entrance to the new Palermo welcomes guests with the charm of a rustic farmhouse. Inside, a striking L-shaped white marble bar immediately catches the eye, accented in Argentina’s signature colors: blue, gold and white. The bar itself is clad in rich blue tile and lined with tan-gold leather stools, set against a glowing backdrop of top-shelf spirits and liqueurs.
The restaurant is divided into two distinct dining areas. The front room offers a more relaxed, casual ambiance, while the main dining space further in invites guests to linger in intimate comfort. Here, navy velvet banquettes and matching chairs provide cozy seating, while whitewashed brick walls—adorned with oversized mirrors and the sculpted heads of Argentine gauchos—add both character and depth.
The large alfresco dining patio is great for people watching, sipping on refreshing cocktails and savoring the bold, fire-kissed flavors of Buenos Aires.
