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GuideUpdated July 15, 2026

3 Best Places for Churrasco in New York

Where to find the best churrasco in New York — each restaurant rated 4.0★ or higher. Top-rated at 9.4★. Spanning contemporary and spanish kitchens. Curated by TastyPals.

The best places for churrasco in New York are Tabaré Bushwick, Tasca NYC, Tabare Williamsburg. Start with Tabaré Bushwick if you want the strongest overall first pick.

By Priya Sharma•3 ranked picks•Published July 15, 2026•Updated July 15, 2026
Methodology•Editorial team
Tabaré BushwickTasca NYCTabare Williamsburg
3 Best Places for Churrasco in New York
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Top picks at a glance

#1Tabaré BushwickContemporary • Bushwick • value#2Tasca NYCSpanish • Upper West Side • moderate#3Tabare WilliamsburgLatin American • Williamsburg • moderate

Who this guide is for

This guide covers the highest-rated spots for churrasco in New York. Whether you're a local hunting your next regular or visiting and want to eat well, these picks are sorted by quality and review depth.

Quick picks

Tabaré Bushwick
Contemporary • Bushwick
Tabaré's original Williamsburg location spent over a decade building a reputation around one very specific argument: that Uruguayan cooking — parrilla culture, grass-fed beef, the kind of food that…
Tasca NYC
Spanish • Upper West Side
Tasca NYC is not competing with the tapas density of downtown Manhattan, and that restraint appears to be the point.
Tabare Williamsburg
Latin American • Williamsburg
Tabare is doing something Williamsburg has needed for a long time: treating Uruguayan food as the main event rather than an asterisk on a pan-Latin menu.
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Editorial details
Author: Priya Sharma
Published: July 15, 2026
Last updated: July 15, 2026

On this page

  1. 1. Tabaré BushwickView →
  2. 2. Tasca NYCView →
  3. 3. Tabare WilliamsburgView →

How the restaurants compare

Tabaré Bushwick
Bushwick • Contemporary
9.9/10
TastyPals Score
Price
value
Best for
Bushwick dinner
Mood
Bushwick
Editorial restaurant image stand-in for Tasca NYC
Google
Tasca NYC
Upper West Side • Spanish
9.9/10
TastyPals Score
Price
moderate
Best for
small plates
Mood
Upper West Side
Tabare Williamsburg
Williamsburg • Latin American
9.9/10
TastyPals Score
Price
moderate
Best for
Brooklyn night out
Mood
Williamsburg

How we chose

We looked for restaurants that feel like a strong fit for the guide topic, not just the most obvious names in the city. The shortlist favors rooms with clear mood, dependable pacing, and enough distinction to help someone decide faster. Read our full methodology →

Room tone

Lighting, pace, and general energy all need to support the reason someone clicked this guide.

Food fit

We favored restaurants that feel best suited for the moment, not just restaurants with broad reputation.

Useful range

The final list tries to give readers enough variation in neighborhood, price, and style to compare real options.

3 ranked picks

Tabaré Bushwick — Tabaré's original Williamsburg location spent over a decade building a reputation around one very specific argument: that Uruguayan cooking — parrilla culture, grass-fed beef, the kind of food that takes its time — belongs in New York's conversation about serious neighborhood restaurants. The Bushwick outpost extends that argument into a room that reportedly leans vintage and softly lit, the kind of place that reads European café but operates on Flushing Ave logic, staying open late with live music and DJs on weekends. That combination — a kitchen with real sourcing conviction and a late-night bar program that doesn't phone it in — is exactly what Bushwick's dining scene can absorb. This is not a steakhouse dressed up as casual, and it's not a cocktail bar with a sad kitchen. It's a restaurant that happens to understand both halves of the night. The menu centers on Uruguayan meat traditions executed with local and organic sourcing and butchering done in-house — a detail that actually matters when you're talking about parrilla. The Parrillada is the centerpiece: a mixed grill of grass-fed beef, pork, and sausage from local farms, the kind of dish that signals what the kitchen is serious about. The Churrasco — skirt steak with chimichurri and a fried egg — is the more approachable entry point into the same tradition, and the chimichurri-plus-egg combination is a classic Uruguayan move that diners consistently cite. But the dish that tends to surprise people is the Chivito Completo: a grass-fed filet mignon sandwich with provolone, black forest ham, and caramelized onions. The chivito is Uruguay's national sandwich, and doing it with filet rather than cutting corners is a statement. Payment is Amex and cash only — confirm before you show up without plastic. On weekends the room shifts toward a bar and music crowd, so if you want to eat without competition for the kitchen's attention, earlier in the week or an early Friday reservation is the move. The Parrillada is built for two or more; bring someone who eats meat seriously, order the Chivito Completo as a starter negotiation, and leave room for whatever they're running behind the bar. View restaurant →
Tasca NYC — Tasca NYC is not competing with the tapas density of downtown Manhattan, and that restraint appears to be the point. On the Upper West Side — a neighborhood that runs on habit — this Spanish room has positioned itself as the date restaurant the area has quietly been missing. By all accounts the lighting holds at that particular amber that flatters everyone at the table, and the spacing between tables suggests a room designed for conversation rather than volume. The price level keeps things accessible without tipping into occasion-anxiety, and the reported atmosphere skews intimate through the early evening: the kind of place where a second glass of Albariño arrives before you've decided to order it. The menu centers on Spanish staples executed with apparent seriousness. The Croquetas de Mariscos are consistently cited as a reason to arrive hungry and order immediately — briny, molten-centered, the kind of bar bite that diners reportedly circle back to for a second round. The Pulpo a la Parilla is the grill piece the kitchen is known for, with reviews pointing to properly handled octopus — the sort that requires genuine technique rather than shortcuts. Piquillos round out the shareable landscape: sweet, lightly smoky, concentrated in the way good roasted peppers should be, and reportedly worth the minor table negotiation they tend to inspire. For two, both the Paella Valenciana and the Fideuá are available as anchor dishes — the Paella in particular is described by regulars as socarrat-forward, which is the correct priority. Practically: the room reportedly fills by 7:30 on Thursday and Friday, and the shift from intimate to loud happens quickly past that threshold. Book early in the week or secure a table before 7 PM on weekend evenings. Start with the Croquetas de Mariscos and let either the Paella Valenciana or the Fideuá close out the table. View restaurant →
Tabare Williamsburg — Tabare is doing something Williamsburg has needed for a long time: treating Uruguayan food as the main event rather than an asterisk on a pan-Latin menu. The Southern Cone tradition — centered on fire, offal, and proteins that routinely outshine better-publicized neighbors — rarely gets its own dedicated room in New York, and the fact that Tabare makes that argument at a mid-range price point has built the kind of devoted, returning crowd that is notoriously hard to manufacture. This is a restaurant for the curious eater who has worked through the obvious and wants dinner to actually expand their frame of reference. The menu reads as a deliberate love letter to Montevideo's mercado cooking. The Crostón con Morcilla is consistently cited as the place to start — blood sausage, iron-rich and unapologetically forceful, spread over bread in a way that reportedly reframes what an opening bite can do. The Mejillones a la Provenzal are known for their bright, garlic-forward broth, the mussels described by diners as plump and generously portioned. The Caserola de Pulpo & Habas is where the kitchen's confidence becomes most apparent: octopus and fava beans in a preparation that, by most accounts, treats both ingredients with enough restraint to let their character come through rather than disappearing into heavy sauce. The Chivito Completo — Uruguay's iconic sandwich-dinner hybrid, stacked and intentional — is the dish the room is most photographed for, and the Churrasco anchors the grill side with the directness that defines the tradition. Weeknight reservations are the smarter move if conversation matters to you; the room fills with purpose on weekends. The practical order of attack that regulars seem to agree on: open with the Morcilla crostón, anchor the table with the Chivito Completo, and resist the pull toward anything cautious — the menu rewards the opposite instinct entirely. Call ahead. View restaurant →

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Personalized city picksCleaner shortlistsBuilt for iPhone and Android
TastyPalsTonight
Your taste. Our picks.
Smarter follow-through after the guide: better restaurant context, quicker narrowing, less second-guessing.
For tonight
Date night spots with warm rooms and polished service
Next step
Keep exploring in the app when you want a tighter shortlist