This longstanding Argentinean favorite offers subdued décor and music to complement the hearty fare.
Appetizers, sadly, were uneven: Octopus and potato was blander than usual, and baby calamari were a little overgrilled. The hanger steak turned out thicker than expected, but it was absolutely delicious, either with or without the mildly spicy chimichurri sauce, which typically includes oregano, parsley, vinegar, garlic, olive oil, and here, roasted sweet pepper. Elsewhere at the table, a New York cut, the duck breast, and the short ribs went over well. A side of polenta was very coarse-grained. Shoestring fries were flecked with what might be parsley; too crunchy for me, though.
For dessert, the rice pudding tower was more of a ranch house; it tasted fine but wasn't what we expected. My sheep's milk manchego cheese with quince was OK, but I'd hoped for something close to the "Romeo and Juliet" that I've enjoyed at several Brazilian restaurants. Best was the caramelized-apple crepe.
Chimichurri Grill
606 Ninth Ave. (43rd-44th Sts.)
212-586-8655
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