Story
BALVANERA cocina Argentina opened in 2014 in NYC's ever-emerging Lower East Side and in 2023 in Pittsburgh's iconic Strip District.
Established by dynamic hospitality partners – acclaimed Argentinian Chef, Fernando Navas, and Pittsburgh-native Meredith Boyle – the Argentine-style brasserie pays homage to its European roots. BALVANERA represents the Buenos Aires-portenĚo lifestyle and fare with a curated selection of South American wines, aperitivos, and beef – served with a warm & vibrant social energy.
Since BALVANERA's inception, the beloved, bustling restaurants have become a premier destination for Argentine cuisine and wine in the United States. Through BALVANERA, Chef Navas, an Official Culinary Ambassador of Argentina as recognized by the Argentine government, strives to promote his culture and heritage through culinary collaborations, winemaker visits and exciting menu features.
The first project of Argentine Chef Fernando Navas (elBulli, Nobu, SUSHISAMBA, Gerber Group), BALVANERA represents the cuisine and spirit of Buenos Aires - porteña cuisine with influences from the dynamic regions of Argentina. The menu, from inspired and traditional small plates and composed vegetable dishes to signature carnes and friends & family-style platos is a journey from Fernando's upbringing in Punta Alta through his time working in great kitchens in Barcelona, Miami and New York City.
The beverage menu has been developed in collaboration with Argentine Sommelier Nicolas Martianhes in NYC and General Manager William Kohl in Pittsburgh. The program showcases a noteworthy selection of Argentine wines, following the premise of sustainable viticulture and organic farming and a curated selection of beer. Wine is available by glass, carafe or bottle - accommodating guests with a wide range of options for a great value. For low alcohol libations, BALVANERA highlights sherry, vermouth, and specialty small batch aperitifs.
BALVANERA takes its name from a historic ‘barrio’, or neighborhood, of Buenos Aires where poets, musicians and creatives once convened.
Balvanera's integrated marketing, public relations and creative services are handled by Fun People hospitality agency. For inquiries, or to collaborate!, contact: meredith@funpeople.nyc
Chef / Founder
Fernando Navas
Born and raised: Punta Alta, Argentina
Track record: Nobu, SUSHISAMBA, elBulli, Gerber Group
Digs: heavy rain, a chilled can of Modelo, summer siesta under a tree, Piazzolla Quintet, my Nenox Deba, ripe tomatoes, 00:00, BA, Ruby Tuesday, my curiosity, your intelligence
Not so much: cholesterol, PB (the J is ok), out of fire, last call, protocols, khaki shorts, long flights, soggy fries
Favorite dish on the menu: the next one
Favorite drink on the menu: at this moment - Sunday afternoon at 4:30pm - I'd go with a Sangria de la Casa
Meredith Boyle
Born and raised: Pittsburgh, PA
Track record: SUSHISAMBA, Duck & Waffle, Chefs Club
Digs: windows down x music up, vinyl DJs, my mother's mashed potatoes, my father's sculptures, Harlow's laugh, Seb's monster voice, Fer's hugs, The Strip District, The LES, CDMX, my morning coffee & my afternoon Diet Coke
Not so much: just missing [insert], math, mosquito picnic crashers, anything served at the incorrect temperature (except coffee), bad breath, bad manners, and especially, bad news
Favorite dish on the menu: entrana & crispy fries
Favorite drink on the menu: Riccitelli's Not Another Lovely Malbec
Co-Founder
NYC General Manager & Sommelier
Born and raised: Buenos Aires, Argentina
Track record: Faena Hotel Buenos Aires (Head Sommelier/Restaurant Manager), Escuela Argentina de Sommeliers (teacher)
Digs: Enjoying 'Asado' with friends and family, walking barefoot along the seashore in autumn, savoring Malbec & steak against the backdrop of The Andes, relishing Torrontes & empanadas in Cafayate, old Madeira wines. Soaking in NYC Vibes. Cats, symmetry, The Sky, and The unknown
Not so much: sweet perfumes, procrastination, taking inventories, Summer in the city, traffic, warm wine. Any nonsensical fanaticism.
Favorite dish on the menu: Medium rare striploin
Favorite drink on the menu: a glass of (any) wine after a busy service
Nico Martianhes
William Kohl
Born and raised: Harrisburg, PA
Track record: Vetri Family, Poulet Bleu, RDRG
Digs: new noise, old whiskey, big dogs, small dogs, wine and movies with Hillary, great shows in weird venues, a bite I've never had before
Not so much: heroes (teamwork makes the dreamwork), quiet music, 9am (10am is perfectly fine), running out of anything, half-finished drinks
Favorite dish on the menu: I know it's gonna be the hamburguesa
Favorite drink on the menu: Negroni
PGH General Manager
Pastry Chef
Born and raised: Pittsburgh, PA
Track record: Craft, Perilla, The Marrow, Baked NYC, Ciao, Gloria
Digs: carbs, challah, clogs, Economy Candy (IYKYK), Prospect Park runs, soft serve with my boys, Christmas cookies, a good checklist, playground hangs
Not so much: blue cheese, gold leaf, rusty peelers, computer work, blonde pastries and dry scones, styrofoam
Favorite dish on the menu: Harlow's Caesar
Favorite drink on the menu: our Margarita
Ginger Fisher Baldwin
Jake Manning
Born and raised: Born in Clearwater, Florida, but raised on a handful of military bases before settling in Pittsburgh
Track record: Overthrow Hospitality Nyc, Con Alma, Lorelei, Speckled Egg
Digs: Arsenal Football Club, books I borrow from my dad, bolognese for dinner and breakfast, hypoallergenic dogs, Collaboration, a new Amaro, and a properly stoked and organized bar
Not so much: Tottenham Hotspur Football Club, Red tipped bar spoons, Egos, Dull knives, bad bagels, shellfish and peanuts (I'm allergic) , tequila with additives, flat pillows, fear of change
Favorite dish on the menu: Entrana and Pure De Papas
Favorite drink on the menu: On menu either the Negroni Rosa or Grapefuit Julep. Off menu, a 2:1 London dry Martini with bitters and a twist
Head Bartender
