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Miami New Times
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At this comfortable and inviting Argentine steak house, nothing succeeds like excess, as in enormous portions of hugely flavorful, precisely cooked beef that cost a fraction of what they would at your typical American-style meatery. An encyclopedic wine list and suave, professional service add to the enjoyment of meats cooked on the grill or the turntablelike asador, whether a long slab of immensely flavorful skirt steak or a mixed grill of deeply savory sausages, sweetbreads, short ribs, and flap meat (like hangar steak). Finish with balcarce, a sexy sort of Argentine tiramisu with sponge cake, dulce de leche, coconut, and more.
When Ludwig Mies van der Rohe said, "Less is more," he wasn't talking about Graziano's. This comfortable, unpretentious Argentine steak house spits in the beer of "less." It flips the bird to "moderation," body-slams "cholesterol" to the... More »
If you somehow miss the point of this cult favorite on a charmless stretch of Bird Road, well ... you're either unconscious or already dead. The huge grill and giant flaming asador (a sort of industrial-size rotisserie), displayed like fine china behind a wall of glass at the entrance, say with authority that Graziano's is all about the rustic, primal glories of meat. Sizzling over a pile of quebracho colorado wood at lunch and dinner daily are skewers holding everything from whole chickens... More »
Once you see the open-pit rotisserie in the middle of the dining room, che, you'll understand why Graziano's leaves even the most ravenous carnivore sedated after a full-course meal. Tender cuts of churrasco steaks, blood sausage, and other meats are grilled over the flames burning quebracho, a South American smoking wood. A word of caution: You might want to leave your PETA friends at home for this dining excursion, what with the skinless suckling pigs, lambs, and rabbits hanging from the... More »
It depends on who you ask, what's in stock, or how well you count. But the list at Graziano's, a fab Argentine steak house that is lined with wine racks, runs between 450 and 600 bottles. That's a lotta grape juice, sugar, and much of it is tasty South American stuff -- Argentine Malbec, Chilean Cabernet Sauvignon, and so on -- that goes oh-so-well with the beef roasting on the asador. In the mood to really spend? Graziano's stocks Italian wines even the collectors wish they had in their... More »
Proprietors of so-called American steakhouses take note: We're just a wee bit tired of the strip-sirloin-and-creamed-spinach routine. That's why we've turned to the products of the asador, the grill room located between the double dining rooms at Graziano's. Like American steak places, Graziano's serves the bare bones -- beef à la carte -- but the flavor of Argentine hardwood and the juiciness sealed in by a slow-turning rotisserie make the cuts of meat incomparable. Nonbeef main... More »
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