You probably think this post is déjà vu as I already described twice my experience at Chimichurri Grill, once in their Midtown East location where I was invited for a blog dinner, another one when I went to their restaurant in Hell's Kitchen with some friends. I have been talking so much about this Argentinian Steakhouse that Jodi absolutely wanted to go there; so I booked a table on Opentable for a Friday night and here we were, at Chimichurri Grill East, in their beautiful dining room. The meal was great, my experience being similar my past visits there and I admit that the elegance of the East location adds a little something to the whole experience. Here is what we had:
I started off with a cocktail and picked the New Fango, similar to an old fashioned, made with Templeton rye, a slice of orange, a cherry and bitters.
Then, for appetizer, we ordered the empanadas: you can pick two so we chose the beef and the swiss chard and cheese. These are great empanadas, the beef one being my favorite, being very tasty and not dry. The best part though is the shell that is fantastic, quite crispy.
Then, Jodi got the Lomo Fino Pampeano or filet mignon with blue cheese sauce, perfectly cooked medium. She loved it; I loved it. The meat was very good, tender and juicy. And that blue cheese sauce was a perfect pairing.
On my side, I decided to try their baby lamb chops or Cordero Padagonico. There were 4 double chops that were so good, very juicy and nicely cooked. I appreciated the fact that the Malbec sauce it comes with was on the side, so in case you do not like it, it does not spoil the entire dish. The sauce was good, but I admit that the lamb chops were so good, I did not even need it.
Both meat dishes came with some very hot charcoal on top, a touch that seems to be only at the East location, giving a nice touch to the presentation.
With our dishes, we got the the sautéed mushrooms with garlic and thyme (Hongos Salteados) as Jodi loves mushrooms and the seasoned fries (papas fritas) that are a must have, being crispy and cooked all the way through.
Last was dessert. They offered us the Torre de arroz con leche or tower of homemade rice pudding, where each section was separated by a homemade vanilla wafer topped with caramelized milk cream. This was a great dessert: not overly sweet, the addition of the vanilla wafers gave a nice texture to the dish and elevated it.
With it, they also offered us a glass of Santa Julia Tardio- 2012, a delicious dessert wine.
We left full and glad we would have a bit of a walk to go home...Chimichurri Grill is a fantastic restaurant that serves succulent food. I like the fact that both locations have their own identity, the one on the East side being more elegant than the one in Hell's Kitchen, and perfect for a date or celebration. I definitely recommend it!
Enjoy (I did)!
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Chimichurri Grill East - 133 E 61st St, New York, NY 10065