The Sushi Counter at Don Julio
Don Julio, under Pablo Rivero's direction, is one of the fifty best steakhouses outside Japan. The beef program: Free-range Argentine grass-fed Hereford and Aberdeen Angus; the bife de chorizo and ojo de bife.
The aging method: Dry-aged 30 to 45 days in the Don Julio aging chamber.
The counter format: Bife de chorizo (sirloin strip steak) and ojo de bife (ribeye); the asador-cooked rib eye is canonical. The sides format: Centre dining room four top under the wine library wall.
The signature cut: Argentine asado: chimichurri, salsa criolla, provoleta cheese, grilled vegetables.
How to Book Don Julio
The booking lead time: 8 to 12 weeks for prime weekend tables.
The best seat: Centre dining room four top under the wine library wall. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at Don Julio is rated 10/10 for food and 10/10 for ambience in our editorial scoring.
Why Don Julio Is Worth the Pilgrimage
"Pablo Rivero's Palermo asado parrilla. World's 50 Best Top 20. The most consistently celebrated Argentine asado outside Argentina's borders, but the original is here."
Our editorial scoring places the food at 10/10, ambience at 10/10, and value at 9/10. The Edomae register or Nobu-style fusion register is structural; the chef lineage and the kitchen's calibration produce the dinner that rewards the booking effort.
View Don Julio on Restaurants for Kings →
Related Reading
- Top 50 Steakhouses in the World. The full editorial ranking, of which Don Julio is #3.
- Top 50 Hardest Reservations · Top 50 Hidden Restaurants · Top 50 Most Romantic
- Buenos Aires restaurant guide. The full city directory with all occasions.
- La Cabrera. Our deep dive on the closest steakhouse peer in the city.
- Fogon Asado. Our deep dive on the closest steakhouse peer in the city.