The spinach and cheese empanada is Novecento's signature appetizer and the dish that turns first-time diners into regulars. The pastry is remarkably flaky — the kind that shatters when you bite down — and the filling has the right proportion of creamy cheese balanced against earthy spinach and fresh herbs. Orders typically come in multiples because one is never enough.
Tips from diners
Order 2 per person at the table — this is the one dish everyone regrets not getting enough of.
Skip more expensive appetizers and load up on empanadas instead.
The entraña (skirt steak) is the most beloved cut on Novecento's parrilla menu. Seasoned simply with salt and pepper, it hits the wood-fired grill and emerges with a smoky crust and a pink center that drips juice. Served alongside hand-cut crispy potatoes and a sharp chimichurri sauce that cuts through the richness of the beef.
Tips from diners
Ask your server for a cut from the hotter part of the grill if you like a darker crust.
The tiramisu at Novecento strikes the right balance between strong coffee flavor and creamy sweetness. The ladyfingers are properly soaked without becoming mushy, and the mascarpone is whipped to the right texture — rich but not heavy. This is a dessert that tastes even better after a heavy steak dinner.
Tips from diners
Share one tiramisu at the table — the portion is generous for a dessert.
Grilled octopus here avoids the common trap of rubberiness through precise timing and temperature control. The tentacles are tender, with just enough char on the exterior to provide contrast. Finished with a squeeze of fresh lemon and a drizzle of olive oil, this dish showcases the quality of the wood-fired kitchen.
Tips from diners
Order this as a starter before your steak main — it's lighter but satisfying.
The New York strip (bife de chorizo) is the workhorse steak on the menu. Wider and leaner than the entraña, it develops a beautiful crust over the wood fire while maintaining a warm, red center. Served with a compound herb butter that melts into the meat and a selection of charred vegetables that provide balance.
Tips from diners
This steak pairs beautifully with Novecento's Malbec selection — ask the sommelier for their rec.
Novecento brought Buenos Aires-style parrilla dining to Brickell in 2010. The restaurant is built on three pillars: grass-fed Argentine beef grilled over wood fire, housemade empanadas that become addictive ordering mistakes, and a wine list heavy on Malbecs from the Mendoza region. The wood-fired grill runs continuously from lunch through late dinner service.
Valet parking is available directly in front of Mary Brickell Village. Much easier than hunting for street parking.
Happy hour runs daily 3-7pm with discounted appetizers and wines. Perfect for an after-work stop.
Friday and Saturday service runs until midnight — this is one of the rare Brickell spots open late.
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