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.
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.
Argentine steaks and parrillada take the lead, including a reasonably priced ribeye and a Sunday asado feast, alongside empanadas and handmade pastas.
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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.
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