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Palermo Opens Second Argentinian Bistro in Gramercy
May 29, 2025, 11:54.54 pm ET

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Photos: Palermo Argentinian Bistro

Palermo Argentinian Bistro has officially opened in Gramercy, bringing with it the flame-grilled soul of its Hell’s Kitchen original. Rooted in the flavors of Buenos Aires’ trendsetting Palermo neighborhood, this new outpost delivers Argentine tradition with New York polish—courtesy of a seasoned hospitality team that knows both.

At the center is Executive Chef and Partner Carlos Barroz, whose culinary DNA traces back to his grandfather’s butcher shop in Argentina. With Owner Orhan Cakir (of Pierre Loti) and Managing Partner Victor Medina (La Pulperia), the team channels Argentina’s signature mix of bold, grilled meats and Mediterranean flair into a menu that is meant for sharing.

Standouts include the Parrillada for Two—a signature mixed grill of skirt steak, sirloin, short ribs, sweetbreads, chicken, chorizo, and blood sausage, all fired over an open flame and served with chimichurri, salsa criolla, and two sides. Lighter starters include Beef Tartare with quail egg and caviar, and Grilled Octopus paired with Russian-style potato salad and aji amarillo.

The Raw Bar and Crudos program is robust, with dishes like Trout Crudo with smoked aguachile negro, Ceviche Rojo, and a towering Seafood Platter featuring lobster, king crab, oysters, and crudo samplers. For mains, there’s a NY Strip Milanese with saffron aioli, a Halibut dressed in salsa gaucha, and a decadent Palermo Burger made from dry-aged ribeye and prime short rib blend, finished with chimi-truffle aioli.

The wine program, curated by Sommelier Tayfun Saracoglu (formerly of Temple Bar at the Beekman Hotel and Mandarin Oriental), focuses entirely on Argentine producers—emphasizing organic and biodynamic selections. Standouts include Zuccardi Concreto Malbec, Catena Zapata "River Stones," and Sauvignon Blanc Mariflor, with sparkling options like Zuccardi ALMA 4 Blanc de Blanc.

The cocktail list reinterprets classics with South American flair: a Chimichurri Martini with blue cheese olives; Tinto de Verano with pisco, malbec and mint; and the tropically charged Fuego, featuring mezcal, tequila, rum, passionfruit, and pomegranate, topped with coconut flakes.

Design-wise, the space is split between a relaxed front bar and a more intimate back dining room. A striking L-shaped white marble bar is framed in Argentina’s signature blue-and-gold, with tan leather stools and glowing backdrop of top-tier spirits. The back room features navy velvet seating, whitewashed brick, oversized mirrors, and gaucho. There's also a patio for dining al fresco.

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