About
Walking through the door here is akin to immersing yourself in the culinary culture of Argentina — owner Pablo Rivero's grandmother was a butcher, his parents cattle breeders, and the philosophy is that of a classic steakhouse elevated with genuine gastronomic intent. Hereford and Angus breeds, an exclusive mixed ageing process, and a V-shaped grill designed so no fat drips onto the embers and alters the smoke. Dry-aged in a dedicated butchery 50 metres from the restaurant — 28 days for boneless steaks, 20 for vacío, 15 for entraña — and one of the best wine lists in Argentina, with a strong emphasis on homegrown labels. The fame is real and the crowds are real — the daily waitlist opens at 18:00 sharp for anyone without a reservation, and the system moves faster than you'd expect. Book 90 days ahead via parrilladonjulio.com (fake booking sites circulate — use only the official link). Worth every peso for a special occasion; Hierro is the better call for a regular Tuesday dinner.
Address
What to order
Tira de asado, mollejas, and morcilla to start, then ask your server which bone-in cut is at peak ageing that week. Get a bottle from their wine list instead of by the glass — the cellar is worth lingering over.
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