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Chimichurri Grill East
133 E 61ST ST
NYC
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I am listing the tasting menu as the description of these dishes and the pairing wines
selected by Sommelier Alicia, wife of Chef Carlos, really speak for themselves.
The first course “Ostras Parrilleras”
(Oysters Barbecue) Grilled sewansecott oysters topped with parsley, garlic, lemon zest, pepper flake butter and reggianito argentine low salt cheese.
Wine
Sauras, Extra Brut N/V, Patagonia
palid-yellow color with silver glints, and aromas
Are you a fan of oysters on the half shell?
This opening entree was the beginning of a complete and total taste - sense - mind explosion’
Second Course
Berros- (Watercress)
hydrophonic watercress, tomato, avocado, cilantro with a touch of oil and a squeeze of lime
Wine
Torrontes, Michel Torino Cuma Organic 2016
zesty & lively with thirst-quenching flavors of grapefruit and lime
Third Course
Branzino A La Parrilla -
grilled seabass deboned, with fresh herbs and olive oil served with grilled asparagus and grilled meyer lemon.
Wine
Chardonnay, Luca 2015
nice mid-weight nose of flowers, stone fruit and lemons, slightly sweet peach and citrus flavors, soft balance finish
Fourth Course
Cerdo Parrillero-
grilled berkshire pork with an agave glaze served with sauteed red cabbage, appls, sweet vadalia onions and crispy bacon lardons
Wine
Meritage, Vistalba, Corte C, 2014 (Malbec 80%, Cab 20%)
smooth, rich, juicy, complex and balanced, dark inky-purple, with cherries and smoky finish.
selected by Sommelier Alicia, wife of Chef Carlos, really speak for themselves.
The first course “Ostras Parrilleras”
(Oysters Barbecue) Grilled sewansecott oysters topped with parsley, garlic, lemon zest, pepper flake butter and reggianito argentine low salt cheese.
Wine
Sauras, Extra Brut N/V, Patagonia
palid-yellow color with silver glints, and aromas
Are you a fan of oysters on the half shell?
This opening entree was the beginning of a complete and total taste - sense - mind explosion’
Second Course
Berros- (Watercress)
hydrophonic watercress, tomato, avocado, cilantro with a touch of oil and a squeeze of lime
Wine
Torrontes, Michel Torino Cuma Organic 2016
zesty & lively with thirst-quenching flavors of grapefruit and lime
Third Course
Branzino A La Parrilla -
grilled seabass deboned, with fresh herbs and olive oil served with grilled asparagus and grilled meyer lemon.
Wine
Chardonnay, Luca 2015
nice mid-weight nose of flowers, stone fruit and lemons, slightly sweet peach and citrus flavors, soft balance finish
Fourth Course
Cerdo Parrillero-
grilled berkshire pork with an agave glaze served with sauteed red cabbage, appls, sweet vadalia onions and crispy bacon lardons
Wine
Meritage, Vistalba, Corte C, 2014 (Malbec 80%, Cab 20%)
smooth, rich, juicy, complex and balanced, dark inky-purple, with cherries and smoky finish.
Intermezzo
Homemade Raspberry Sorbet
I took the time during during intermission to browse around the restaurant. I am a big fan of interiors. I love to see what restaurateurs have in mind when they are creating the environments in which they serve their culinary creations.
Spacious, luxurious, tasteful are words I will use to describe the interiors of Chimichurri Grill East.
From the glorious sparkling chandelier's in the center of the lounge area and the dining room that cast the perfect amber ambient lighting to the Watercolors over 2 dozen framed paintings of herbs and spices - that are uniform and in horizontal order wrapping around the entire dining room to the crisp white dining cloth that drape the tables Chef Carlos and his wife Alicia have brought together both worlds in perfect harmony.
From the entrance in the front where a very lovely and exotic hostess greets you and invites you in passing the bar and into the Lounge area where you can also dine or nosh on hor douvres the experience is truly wonderful.
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Fifth Course
Empanaditas Regionales- mini savory pastries from the regions of Argentina: Organic chicken, Grass fed beef, Swiss chard and Manchego Cheese
Wine
PINOT NOIR, LUCA, 2013 beautiful garnet color with aromas of wild strawberries, saddle leather & cola root. a complex pinot with notes of leather, spice, and cherry/raspberry on the palate, amazing aroma and finishes with an enjoyable bourgogne bent.
Sixth Course
Costillitas De Cordero - grilled grass-fed baby lamb chops served with fresh mint and fava mint mash and syrah au-jus
Wine
Syrah, Luca 2012 plum, pudding, chocolate and spice notes leap from the glass, muscular and lush, ripe currant,
blackberry flavors, tongue-gripping finish.
Seventh Course
Lomo Fino Pampeano-
wet aged for 32 days grass fed black angus filet mignon served with argentine blue vein cheese sauce and polenta fries
Wine
Malbec, O. Fournier Alfa Crux 2011 massive wine, black as pitch in the glass, dominant cassis and blackberry with cedary oak /cigar notes, palate is plush, round.
Dessert Course
Panqueque De Dulce De Leche- thin crepe filled with caramelized milk, served warm
Santa Julia Tardio Late Harvest Torrontes Ice Wine intense aromas of over-matured fruits, honey and dried fruits like pears, apricots and peaches, orange skin and roses. It is sweet, unctuous in the mouth, silky, with balanced acidity, complex and long finish.
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And like the end of any great work of theater or film
it leaves the audience in hope of more - an encore.
Not to worry Chimichurri Grill East is open six days a week Mon - Sat - with an
Extended Happy Hour at the bar 4:00 PM - 8:00 PM
Tango Night at Chimichurri Grill East will now be Tuesday nights, 7PM-10PM beginning Dec. 5
A Little More About Chimichurri Grill East
For over 18 years, our small flagship restaurant in the Theater District remains a favorite for many of our theater-going patrons, friends, neighbors & tourists. And now our Uptown outpost steps off Lexington Avenue on 61 st street is there to indulge with a larger seating capacity and great onubstrusive service from the moment you arrive.
Serving authentic Argentine cuisine, Chimichurri Grill delivers expertly crafted grass-fed black angus steaks, that have been wet aged for over 32 days, sustainable fish, free range, hormone-free, lamb, poultry and pork, homemade fresh pasta, homemade desserts, a premium full bar that features made from scratch cocktails, and a skillfully appointed wine list featuring the very best varietals from Argentina.
Chimichurri Grill is deeply rooted in the idea of doing things the right way, and well it should. Owner and General Manager Alicia has been dedicated to the restaurant business for over 30 years. Chimichurri Grill is family owned and is given its unique welcoming flavor by friendly and efficient staff, and the soulful tangos that play softly on the background.
The decor is classic, and modern at the same time. A glass entrance is the first thing you see from the outside, once inside the athmosphere is softened by the soft colored walls, starched white linen cloths, the silver antique utensils, votive holders, subdued oil paintings and urban B.A. photographs, which all come together to create its appeal.
Then, there is the food, which is described by many as “quintessential Porteño fare.” Alicia and Chef Carlos personally select the ingredients for the menu daily from the early morning markets, seeking out the most interesting and fresh items for the specials and always keeping the menus seasonal and deeply rooted into Argentine tradition.
Placing yourselves in our hands will prove to be a wise decision. Alicia and all the staff with their
knowledge of the menu and wine list, will recommend the perfect dishes and wines to best meet your expectations.
For over 18 years, our small flagship restaurant in the Theater District remains a favorite for many of our theater-going patrons, friends, neighbors & tourists. And now our Uptown outpost steps off Lexington Avenue on 61 st street is there to indulge with a larger seating capacity and great onubstrusive service from the moment you arrive.
Serving authentic Argentine cuisine, Chimichurri Grill delivers expertly crafted grass-fed black angus steaks, that have been wet aged for over 32 days, sustainable fish, free range, hormone-free, lamb, poultry and pork, homemade fresh pasta, homemade desserts, a premium full bar that features made from scratch cocktails, and a skillfully appointed wine list featuring the very best varietals from Argentina.
Chimichurri Grill is deeply rooted in the idea of doing things the right way, and well it should. Owner and General Manager Alicia has been dedicated to the restaurant business for over 30 years. Chimichurri Grill is family owned and is given its unique welcoming flavor by friendly and efficient staff, and the soulful tangos that play softly on the background.
The decor is classic, and modern at the same time. A glass entrance is the first thing you see from the outside, once inside the athmosphere is softened by the soft colored walls, starched white linen cloths, the silver antique utensils, votive holders, subdued oil paintings and urban B.A. photographs, which all come together to create its appeal.
Then, there is the food, which is described by many as “quintessential Porteño fare.” Alicia and Chef Carlos personally select the ingredients for the menu daily from the early morning markets, seeking out the most interesting and fresh items for the specials and always keeping the menus seasonal and deeply rooted into Argentine tradition.
Placing yourselves in our hands will prove to be a wise decision. Alicia and all the staff with their
knowledge of the menu and wine list, will recommend the perfect dishes and wines to best meet your expectations.
