Chimichurri Grill West in Hell's Kitchen

Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!

 Chimichurri Grill West in Hell's Kitchen

Chimichurri Grill West in Hell's Kitchen

I am a big fan of Chef Carlos Darquea, the co-owner of Chimichurri Grill who, with its two restaurants, one on the East side and one in the heart of Hell's Kitchen, serves fantastic Argentinian cuisine. So I was delighted to go back there, when Chef Carlos invited me to sample his Gaucho ribeye for two, ribeye being my favorite cut of meat. And what a feast! Here is what I tried:

They have a great wine list, mostly Argentinian, as well as very interesting cocktails. The first one I tried was La Recoleta that is a neighborhood in Buenos Aires, made with Los Haroldos, an extra brut Argentinian sparkling wine and Saint Germain elderflower blossoms liqueur.

 La Recoleta cocktail at Chimichurri Grill West in Hell's Kitchen

La Recoleta cocktail at Chimichurri Grill West in Hell's Kitchen

The second one was more creative and with an interesting saltiness: El Gibson, made with Nolet's Silver gin, Carpano dry Vermouth, served chilled with house made pickled onions.

 El Gibson cocktail at Chimichurri Grill West in Hell's Kitchen

El Gibson cocktail at Chimichurri Grill West in Hell's Kitchen

I could not resist ordering the Trio de Chorizo Caseros, composed of pork sausage, blood sausage and red spanish chorizo, the later being my favorite. This is a must have that I order each time I go there with friends, and, if you love sausages, you will not be disappointed.

 Trio de Chorizo Caseros at Chimichurri Grill West in Hell's Kitchen

Trio de Chorizo Caseros at Chimichurri Grill West in Hell's Kitchen

 Trio de Chorizo Caseros at Chimichurri Grill West in Hell's Kitchen

Trio de Chorizo Caseros at Chimichurri Grill West in Hell's Kitchen

The second appetizer was Calamarares a la parrilla or grilled spicy calamari served with baby field greens in a citrus vinaigrette drizzled with a balsamic reduction. This was great: the calamari was perfectly cooked, not rubbery with a nice char and I loved the balsamic reduction that gave a nice acidity to the dish.

 Calamarares a la parrilla at Chimichurri Grill West in Hell's Kitchen

Calamarares a la parrilla at Chimichurri Grill West in Hell's Kitchen

But the plat de resistance was the long awaited ribeye and seeing Chef Carlos showing that beautiful 32 day wet aged piece of meat, I could hear angels singing next to me! 

 Gaucho ribeye at Chimichurri Grill West in Hell's Kitchen

Gaucho ribeye at Chimichurri Grill West in Hell's Kitchen

This 26 to 28oz ribeye is comes from Uruguay. It is cut and then sealed air tight in its juice, for  28 days trip by boat and 4 days in customs, amounting to 32 days of wet aging, giving the meat some extra juiciness. The meat was very good: juicy, with nice grill marks, tender and quite flavorful, it was simply brushed with olive oil and a mix of oregano, paprika and parsley.

 Gaucho ribeye at Chimichurri Grill West in Hell's Kitchen

Gaucho ribeye at Chimichurri Grill West in Hell's Kitchen

 Gaucho ribeye at Chimichurri Grill West in Hell's Kitchen

Gaucho ribeye at Chimichurri Grill West in Hell's Kitchen

 Gaucho ribeye at Chimichurri Grill West in Hell's Kitchen

Gaucho ribeye at Chimichurri Grill West in Hell's Kitchen

As sides, there were the sublime French fries, slightly crispy and cooked all the way though, seasoned with garlic and parsley, and the asparagus with citrus vinaigrette (alright, I admit that I ate more fries than asparagus...).

 French Fries at Chimichurri Grill West in Hell's Kitchen

French Fries at Chimichurri Grill West in Hell's Kitchen

 Asparagus with citrus vinaigrette at Chimichurri Grill West in Hell's Kitchen

Asparagus with citrus vinaigrette at Chimichurri Grill West in Hell's Kitchen

With the steak, I had a glass of Malbec de Angeles 2014:

 Malbec de Angeles 2014 at Chimichurri Grill West in Hell's Kitchen

Malbec de Angeles 2014 at Chimichurri Grill West in Hell's Kitchen

Last was dessert and it was a new one that I tried there, their panqueque de manzana and torre de arroz con leche being superb. This time, it was Bunuelos de Bananas or ripe bananas deep fried in batter served with a scoop of vanilla ice cream and served with honey. This is probably the best fried banana dessert I had in a long time! Not heavy, the bananas were perfectly ripe and it was dipped in honey.

 Bunuelos de bananas at Chimichurri Grill West in Hell's Kitchen

Bunuelos de bananas at Chimichurri Grill West in Hell's Kitchen

 Bunuelos de bananas at Chimichurri Grill West in Hell's Kitchen

Bunuelos de bananas at Chimichurri Grill West in Hell's Kitchen

With dessert, they offered a sweet wine, a Susana Balbo Late Harvest Malbec 2016 from Argentina. This was delightfully sweet and perfect with the fried bananas.

 Susana Balbo wine at Chimichurri Grill West in Hell's Kitchen

Susana Balbo wine at Chimichurri Grill West in Hell's Kitchen

 Susana Balbo wine at Chimichurri Grill West in Hell's Kitchen

Susana Balbo wine at Chimichurri Grill West in Hell's Kitchen

What a meal! In the past 6 months, I went several times to Chimichurri Grill and I have never been disappointed. The food is consistently delicious and it is always a pleasure to see Chef Carlos who has a true passion for his cuisine.  bet it will not be the last time I will dine there and I definitely recommend this place.

Enjoy (I really did)!

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Chimichurri Grill West - 609 9th Avenue, New York, NY 10036