Graziano’s: The Gold Standard for Argentinean Cuisine

By Melanie Galarce

Graziano’s has long been recognized locally as the “gold standard” for Argentine steak and cuisine. With several locations in Miami including Bird Road, Brickell, Coral Gables, and Hialeah, this is the steakhouse that consistently delivers top-notch quality food and has been a staple in our community for quite some time. I hadn’t visited in a while so when we got an invite to check our their Coral Gables location (394 Giralda Ave, Coral Gables), Mitch and I jumped at the opportunity to revel in a good steak meal. 


Menu highlights: As our first appetizer Mitch and I had the Burrata Tomate de Heirloom, Berenjena Japonesa Alcaucil, which is the perfect light dish to start an otherwise heavy meal. With local burrata, heirloom tomatoes, Japanese eggplant, artichokes, and Maldon sea salt, you feel ready to embark on a much heavier culinary journey at Graziano’s.

We also tried something a bit out-of-the-box for a steakhouse and ordered the Pork and Beef Meatballs with taleggio cheese, tomato marinara, and whipped ricotta. This dish has absolutely nothing to envy an Italian specialty establishment with its bold flavors and over-the-top presentation. Those were some damn good meatballs.

Standout dishes: When it comes to meats from the grill, Graziano’s proudly serves certified Angus beef, raised by three generations of family ranchers that is naturally aged for at least 21 days. Needles to say, the standard of meat is high around here.

The best cut of meat we had during our evening at Graziano’s was the Hand Cut Certified Angus Beef (Center Cut Rib Eye Tender). Although I’m normally not a huge fan of the rib eye, this version was incredibly flavorful and tender and its marbling of fat was just enough. At Graziano’s they use quebracho wood to impart the meat and the quality of the flame. This method creates a steady, low flame with long-burning embers, which they find yields the best results. This rib eye is a perfect example of the method producing the best-grilled meat possible.

Accompanied by one of the side dishes available, the Risotto with portobello mushrooms and truffle oil, the whole dish was a perfect pairing.

But the real standout side dish of the night? The Polenta with gratin of parmesano and tomato sauce. I know…polenta, you might be thinking? But this was seriously one of the best polenta versions I’ve ever tasted. Mitch agreed and also raved about the polenta — we sorta talked about it for about 10 minutes, which feels like far too long to fixate on a starch, but it was just that good.

And, of course, like any credible foodie, we ended our Graziano’s visit with the Panqueques with Dulce de Leche, which are basically dulce de leche crêpes, flambéed with orange liquor and served with vanilla ice cream. Apart from being quite the spectacle, the crepes are pretty unforgettable.

Are we boozing? This is Argentine cuisine we’re talking about, of course we’re boozing. Graziano’s has an extensive wine list that is self proclaimed as one of most distinguished in South Florida, with each wine selected individually from small producers, largely from family-owned vineyards. So yes, expect to wine things up.

And for those gals who are very pregnant like me, you have options like fresh lemonade, which will make you feel less bitter about having to give up a nice glass of wine.

Check this place out if you like: popular steakhouses in Miami like Prime 112, Smith & Wollensky, or even Fogo de Chao. Expect Graziano’s to offer a menu for half the price, and the best thing is that you won’t have to compromise on the quality of the food. Pop into Graziano’s on Monday or Thursday to enjoy 50% off from a selected list of their esteemed wines. 

Mel’s take: If you’re looking for a great steakhouse, this is definitely the place you’ll want to visit. The entire menu feels homemade from fresh, quality ingredients. Everything is prepared in traditional Argentine ways with an innovative Miami flair, all while making sure that the steak is king and the quality is second to none.


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