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Chef Francis Mallmann Takes on Manhattan with La Boca at Faena New York

The Argentinian culinary star presents signature dishes from the grill in the city’s most transportive, glamorous dining room

By Jacqueline Terrebonne
Elegant restaurant interior with a golden ceiling, large chandelier, vibrant artwork of a black panther on roses, and red seating.
La Boca. Photo: NIKOLAS KOENIG, COURTESY OF FAENA NEW YORK

The concept of dinner and a show is alive and well at La Boca, situated in the recently opened hotel Faena New York. Hotelier Alan Faena’s frequent collaborator chef Francis Mallmann has cultivated an at-first-glance straightforward menu that unfolds with the dissonant flavors of Spain, Italy, and Argentina and culminates with his version of a parrillada, the ultimate mixed grill extravaganza.

Man in a white shirt and black beret sitting at a table with a pink rose mural in the background
Francis Mallmann. Photo: Courtesy of Faena New York
Elegant restaurant interior with rose artwork, plush seating, and a sparkling chandelier above neatly set dining tables.
La Boca. Photo: Courtesy of Faena New York

But the fare is only half the fun—the hedonistic room dazzles with plenty of lacquered wood paneling, lush red velvet banquettes, and expansive gold chandeliers, creating the perfect backdrop for nightly musical performances.

Steak with rosemary and onion in a pan, accompanied by wine, sauce, and vegetables on a wooden table.
La Boca. Photo: Courtesy of Faena New York
Stacked sliced beef with green herb sauce on a white plate with a wooden table background.
The Tower at La Boca. Photo: Courtesy of Faena New York
Assorted grilled meats and seafood with sauce on a wooden platter, surrounded by wine and bread on a dining table.
La Boca. Photo: Courtesy of Faena New York
Gourmet dish featuring a fried artichoke centerpiece on a decorative plate with a floral motif placed on a wooden table.
La Boca. Photo: Courtesy of Faena New York

A version of this article first appeared in print in our 2025 Winter issue under the headline “Well Done.” Subscribe to the magazine.