Allie Lazar

"It’s a steakhouse for meat lovers who want to be transported back to the good ole days with waiters decking themselves out in their classic crisp white shirts and dapper bow ties. Keep the night going with a bife de lomo (tenderloin), ojo de bife (rib eye), thick steak fries, Malbec wine and homemade tiramisu. If you are all about substance over style, Parrilla Peña is your spot."

Lili Kocsis

"We did end up ordering an ojo de bife which was flavorful, perfectly jugoso and gigantic. The actual “eye” of this ribeye was bloody red on the inside with a perfect tender brown exterior and beautiful char-lines running across it. The rest was fantastic as well, a little bit gritty, but for the most part soft and easy to chew with fantastic marbling and a ton of delicious fat clinging to the side, having done its job in pumping the flesh full of buttery flavor and now ready to be cut off and ... Read more

Layne Mosler

"Cheese, barbecue smoke, and oregano commingled. I shut my eyes. I felt like I was satisfying a hunger I had had for a long, long time. A few minutes later, the waiter brought a steak half the size of my head. I pushed the provolone to the side and sliced off a steaming piece of meat. I hadn’t told him how I wanted it cooked. Apparently I hadn’t had to: The asadero had grilled the beef to a rosy medium-rare. Its juices trickled to the edge of the plate. The only seasoning was a little salt, and ... Read more

Túlio Bragança

"We practically made the same request we always make on all the grills. For start, a provoleta, which is a melted and seasoned cheese, two sausages (sausage) and a steak of chorizo on the spot. Everything arrived quickly and was a delight, especially the steak. Just writing and remembering how it was is already mouth watering."