On May 17, Palermo Argentinian Bistro opened its doors. The restaurant serves classic Argentinian dishes in Restaurant Row. Owner Orhan Cakir and Executive Chef Carlos Barroz selected the venue and created the concept.
The restaurant sits on the first two floors of a three-story brownstone. In 1894, New York City constructed this historic West Side building. With this unique space, Barroz and Cakir bring Argentinian barbecue and specialty-cut steak to New York City. Barroz demonstrates expertise with the dishes.
He grew up in Argentina among restauranteurs. His mothers, sisters, and uncles taught him how to cook. He learned about butchery from his grandfather. In 2001, Barroz immigrated to New York City. Through Palermo, he expresses love for his home country’s cuisine. As a child, he ate dishes similar to that on the menu.
Mollejas consist of a lightly-battered sweetbread. Interestingly, the appetizer comes from a calf’s pancreas and thymus gland. It has a crispy exterior and a rich, tender taste. Waiter Francho Cabello serves it with salsa criolla and butternut squash. The salsa enhances the dish’s flavor, while the squash sauce tastes sweet. After, a second appetizer arrive.
The Vitel Tone has tuna caper and veal eye round. Barroz decorates the dish with caper berries, anchovies sauce, parmesan cheese, and white truffle oil. The tuna and veal tastes tender, while the creamy sauces add savory flavors. Next, the server brings out the main courses.
The New York Strip Milanese comes with zafron aioli, a zesty lemon, and a green salad. Barroz tops the crispy meat with mustard, which creates a contrast. The green salad containes juicy tomatoes, crunchy lettuce, and shaved carrots. The second entreė has terrific flavors as well.
The twelve-ounce New York Strip Sirloin arrives on a wooden plate. Barroz cooks the meat until medium and added a delicious barbecue marination. Then, he cuta the steak into thick pieces. He places two grilled peppers and three nuts on top. Chimichurri sauce and salsa criolla accompanies the dish in small ceramic bowls. Both foods come with mashed potatoes.
It arrives in two ceramic bowls with small handles on either side. Barroz seasons the sidedishes with chopped green onions. The potatoes taste creamy and buttery. They have an impeccably smooth texture. Using metal serving spoons, guests share the food. Beverage Director Daniel Villanueva’s cocktail program impresses customers too.
His drinks put Argentinian twist on the classics. The Pineapple Moscow Mule delights customers.
The Pineapple Moscow Mule contains van gogh, pineapple puree, ginger beet, chile Morita syrup, and fresh lime juice. Upon request, the bartender includes Mezcal. The drink arrives in a unique brass cup with fresh basil and a straw. It has a slightly bitter taste and fizzy, carbonated bubbles. The Tinto De Verano has different flavors.
The drink has red wine, pisco, and lime juice. The bartender garnishes it with Sprite and mint leaves. Cabello brings the well-balanced cocktail in a large wine glass. The plum-colored drink has a smooth texture. The Paper Plane contains a unique flavor.
It features Aperol, Nonino Amaro, Rabbit Hole Rye, and fresh lime. It has a perfect balance of sweet and sour flavors. Cakir curates the restaurant’s wine program.
The list contains thirty red, twenty white, and eight sparkling wines. The staff serves the customer with the bottle. Cakir composes a separate reserve list of bottles from his collection. He plans to update both lists based on Varietal’s availabilities and sales. Palermo has two delectable dessert options.
The churros comes with dulce de leche and hazelnut sauces. Barroz sprinkles powdered sugar on top of the fried dough. He divides the Argentinian staple into four pieces. Customers share the sweet finger with their friends. The Crepas have a similar, pleasant flavor.
Barroz fills the thin pancakes with caramelized apples. He tops the dessert with vanilla ice cream. Guests share this handheld masterpiece in a beautifully-decorated restaurant.
Cakir’s brother, Osman, designs the interior. The brownstones make him think of traditional Argentinian family-owned restaurants. The rectangular narrow dining room has royal blue and white walls. The tablecloths match the color scheme and represent Argentina’s flag. The first floor’s bartops and shelves have a fascinating backstory.
Osman found the wood in a friend’s warehouse in Bridgeport, Connecticut. The materials came from salvaged butcher blocks.
The first floor of the restaurant has vintage country-style chandeliers. The walls feature exposed bricks and two antique Champagne bottle holders from a French wine cellar.
The first floor has a cozy window seat as well. It has three large blue and white pillows. Through the glass, attendees can see 46th Street. The area becomes an excellent place for photo ops. The second-floor dining room has a similar aesthetic.
It contains a cocktail bar with six seats. Restored green industrial lights hang above the long table. Palermo creates an intimate dining experience. Cabello speaks about Cakir and Barroz’s visions for the restaurant.
He says, “This is the first Argentinian restaurant in the area, so many people find the food interesting.”
