Orilla Bar & Grill
Chef-driven Argentine steakhouse inside The March Hotel in South of Fifth, led by acclaimed chef Fernando Trocca. The Josper charcoal grill is the anchor: prime rib bone-in, empanadas, handmade pasta, and an Argentine wine program heavy on Malbec. Complimentary valet. Dinner only, Tue–Sun.
Only you see this. What you ordered, what you'd order again, the table to ask for.
The Story
Orilla opened in November 2019 inside the Euclid Hotel in South of Fifth, led by Argentine chef Fernando Trocca, with a design modeled on the original Orilla restaurant in Buenos Aires.
Known for
Argentine steaks and parrillada take the lead, including a reasonably priced ribeye and a Sunday asado feast, alongside empanadas and handmade pastas.
Deals
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The Vibe
Orilla is South of Fifth's most serious Argentine steakhouse: chef Fernando Trocca running Josper-charcoal preparations with prime cuts and handmade pasta in an intimate hotel dining room. The Infatuation and Time Out both cover it. If you want the full experience, start with empanadas and let the sommelier pick the Malbec.
What to Order
- Housemade Empanadas — Argentine comfort staple; recommended as a starterOrilla website
- Malbec Pairings — wine program curated specifically to match Argentine grill preparationsOrilla website
- Josper-Grilled Prime Rib Bone-In — charcoal-grilled Argentine preparation; the signature centerpieceThe Infatuation
- Handmade Pasta — freshly made in-house; complements the grilled protein programTime Out Miami
- Setting
- Indoor dining
- View
- None
- Formality
- Casual
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