Argentine Steakhouse Near Hudson Yards & The High Line, NYC

Cooked slowly.
Shared longer.

Dining at Porteño is like eating at home with family and friends — good food cooked slowly with love, to be enjoyed with beautiful wine.

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The House

A piece of Buenos Aires in West Chelsea

"Porteño" is what you call someone born by the port of Buenos Aires — quick to talk, quick to argue football, and always ready for one more glass at the table. That's the spirit we brought to 10th Avenue: an unhurried grill room where the fire never stops working and the conversation runs well past dessert.

Every cut comes off the wood-fired grill the way an asador intends it, and our wine list leans hard into Mendoza — starting with our house Malbec, El Enemigo, right alongside a well-chilled Torrontés.

Read our story

Burrata with heirloom tomatoes on the table beside Francis Mallmann's cookbook Siete Fuegos

From the grill

House favorites

Bife de Costilla

16 oz. ribeye with kale, cabbage & bean salad.

$48.00

Porteño Charcuterie Board

Cheeses & prosciutto, Torrontés grape preserves, walnuts.

from $10.00

Empanadas

Carne, caprese, or radicheta y salsa blanca.

from $7.00

Risotto con hongos del bosque y caracú — wild mushroom and bone marrow risotto

Risotto con Hongos y Caracú

Wild mushrooms, bone marrow & white truffle oil.

$28.00

Costilla al Malbec

Boneless short rib braised in Malbec, chipa guazú.

$39.00

See the full menu

10th AveWest Chelsea, NYC

MendozaMalbec & Torrontés

100%Wood-fired grill

Good to know

Frequently asked

Where is Porteño?

On 10th Avenue in West Chelsea, a short walk from Hudson Yards and the northern end of the High Line — right where Chelsea meets Hell's Kitchen.

Is Porteño a Spanish restaurant?

Not quite — Porteño is Argentine, not Spanish. We share the language, not the cuisine: think wood-fired steaks, empanadas and Malbec rather than tapas.

Do you take walk-ins?

Yes, alongside reservations. Parties of 7 or more should book ahead by phone at (212) 695-9694.

“The ribeye quite easily stole the show — but the meal became memorable because every part of it came together so cohesively. Flavor, portion and price, all three at once.”

— From a guest review

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