Orilla Bar & Grill brings Argentine steakhouse cooking to Euclid Avenue in South Beach. Chef Fernando Trocca, born in Argentina and trained formally after starting out in his grandmother's kitchen, worked with chefs including Francis Mallmann and spent time cooking in Europe before opening his first restaurant at 22. He went on to lead the kitchen at Vandam in New York, launch Sucre in Buenos Aires, and co-found Mostrador Santa Teresita in Uruguay before landing at Orilla.
The kitchen runs on a Josper charcoal grill, turning out premium cuts — including a Prime Rib Bone-In — alongside housemade empanadas and a wine list built around Malbec. Cocktails, including martinis, round out the bar program.
The room is moody and intimate, the kind of place where guests dress up a little rather than roll in off the beach, positioning itself as a steak-and-martini alternative to South Beach's more touristy clubstaurant scene.
The kitchen runs on a Josper charcoal grill, turning out premium cuts — including a Prime Rib Bone-In — alongside housemade empanadas and a wine list built around Malbec. Cocktails, including martinis, round out the bar program.
The room is moody and intimate, the kind of place where guests dress up a little rather than roll in off the beach, positioning itself as a steak-and-martini alternative to South Beach's more touristy clubstaurant scene.