Parrilla Don Julio
This knockout, family-run parrilla run by a butcher is now a Palermo classic, thanks to its perfectly seared prime cuts sourced from grass-fed cattle, impeccable service, and a top-notch wine list. Book a table in the main salon or upstairs for a bird’s eye view of the asadores manning the grills; service is highly efficient as restaurateur Pablo Rivero sends his staff to wine school. The cuts to order are the entraña (skirt steak) as well as the tira de asado (short ribs), both served with fries and a simple tomato salad. Signed bottles line the walls—leave your own mark after finishing your Malbec.