Is the second location of our Argentinian bistro in New York City. Built on the same foundation as our first home in Hell’s Kitchen, this space continues our mission: to offer honest Argentinian food, exceptional service, and a hospitality experience rooted in tradition.
At the heart of our kitchen is Chef Carlos Barroz, one of Argentina’s most respected chefs. His approach is direct, ingredient-driven, and grounded in the flavors of home. The menu is a reflection of the Argentine table—premium steaks, grilled seafood, seasonal vegetables, housemade pastas, and classic dishes prepared with time and care. This is the food we know and love.
We are proud to introduce seafood from the parrilla to this new location—prepared with the same attention and simplicity that defines our cuisine. Every dish is made to highlight the product. No shortcuts. No overcomplication.Our wine list is exclusively Argentinian, hand-selected to represent the regions, families, and traditions that make our country one of the most important wine producers in the world. Tayfun, our sommelier and service director, leads our front-of-house team with precision, knowledge, and presence. He brings structure and warmth to the dining room, and ensures that every guest feels taken care of.
Palermo was founded by Carlos, Victor, and Orhan, three partners committed to creating a dining experience that reflects who we are. We focus on four pillars:Steak. Wine. Seafood. Hospitality.Everything we do is guided by these values.Welcome to Palermo.