Dining Like a Queen at Chimichurri Grill East

If there’s one thing I’ve learned this year, it’s that you don’t have to travel the world to live the whole “Eat, Pray, Love” lifestyle. For every vacation that I found myself daydreaming about, I decided to find a restaurant in Manhattan that would give me a similar experience. My recent culinary vacation took place at Chimichurri Grill East, a new elegant and luxurious Argentine steakhouse in the Upper East Side with an authentic menu that boasts many delicious staples of Argentine cuisine.  The food I encountered was not only authentic to culture, but absolutely delectable, letting the fresh ingredients take the reigns with the simple embellishment of spices, zest, jus and, of course, chimichurri. Great food comes from great ingredients, and the chef at Chimichurri Grill East does a great job of keeping things tasty and simple.

PULPO A LA PARRILLA

Charred octopus finished with garlic, parsley, extra virgin olive oil, fresh oregano, shallot, new potato, pepper flake & lemon 4 oz.

This octopus was cooked to perfection. I’ve eaten a lot of octopus during my 23 years on this planet, and there’s one thing I’ve learned: simple is always better. It’s all in the quality of the meat and the technique of the cooking. And the chef at Chimichurri Grill East definitely mastered that.

PROVOLETA

Melted provolone cheese topped with tomato & oregano

I’ve said this before and I’ve said it again. Provolone is the most underrated cheese.

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RAVIOLIS DE MI VIEJA

Goat cheese ravioli: the special of the day

As a middle course (because everyone should do that am I right) we had the ravioli of the day which happened to be goat cheese in a tomato sauce. Once again, a simple dish that was cooked perfectly to enhance the quality of the food.

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CORDERO PATAGONICO

Grass-fed baby lamb rack & malbec au-jus 12oz.

Oh baby baby baby baby! These chops were the best chops!

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CHURRASCO

Filet mignon, pounded thin, topped with chimichurri served with field greens 6oz

I’ve never had Churrasco before and it was very interesting. I wonder why they flatten the filet mignon because in my opinion, I feel like you can flatten any meat, so why pound the juice out of a juicy filet? But for a flattened filet this meat was very tender and of course the chimichurri was delicious. If it wasn’t that would be a real let down.

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PANQUEQUES DE DULCE DE LECHE

Thin crepes filled with caramelized milk, served warm

I will be serving this at my wedding/future baby shower/birthday parties, etc. etc.

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