Graciela

About Graciela

Graciela occupies a corner on Bank Street and cooks Argentinian food the way it is actually eaten — beef over live fire, chimichurri made with enough acid to matter, empanadas with properly laminated pastry, and a wine list heavy on Malbec and Torrontés without being limited to them. The room is warm and small and fills quickly, which is the current state of most new West Village restaurants. What sets it apart is that the grill is being run by someone who understands that Argentinian cooking is about fire management more than seasoning. It is one of the more assured recent openings downtown.