At Graciela, Argentinian Steakhouse Keeps Its Sizzle Into September

On a humid Wednesday night in early September, diners continued to fill Graciela’s dimly-lit dining room on Ninth Avenue. This Argentinian steakhouse, which opened earlier this year in Hell’s Kitchen, remains focused on a simple formula: sea salt, hardwood charcoal, and cuts of beef imported from South America.

The kitchen is led by chef-owner Alicia Fernández, who can be seen tending the grill behind an open counter. Fernández’s team prepares ribeyes and short ribs without marinades or elaborate sauces, relying instead on slow cooking over coals and a final handful of Maldon salt. Steaks here start at $42 for a 12-ounce cut.

Graciela’s menu reflects a traditional Argentine parrilla, with sides like grilled provolone and chimichurri. On Thursday afternoons, Fernández has introduced a staff meal special—empanadas and mate—available to the public for $12.

Despite the lingering summer heat, the restaurant has seen steady traffic from theatergoers and office workers. A waiter on Tuesday said reservations have already filled for several Friday and Saturday nights this month.

As autumn approaches, Graciela plans to keep its outdoor seating open into October, weather permitting.