Leo Graziano, who was just 17 years old when his family moved to Miami from Buenos Aires, vividly remembers those early days of the business in Miami. "We started grilling on the weekends, taking a grill outside and doing churrasco and steak sandwiches," he recalls. There was one big, long table. Everybody sat there. I was at the grill. My sisters were serving the tables."
Today, those parking lot cookouts have evolved into a Miami restaurant empire spanning 11 locations and markets, with a 12th opening in Hialeah next month. Few Miami restaurants can claim such longevity or impact on the region's dining scene.
Graziano's story began in Buenos Aires in the 1960s, where Mario Graziano ran 11 butcher shops, also known as carnicerias.
Graziano's photo
Flavors of Argentina in Miami: The Birth of the Iconic Bird Road Location
The Graziano family's journey to Miami began in Buenos Aires in 1962, when Mario Graziano, Leo's father, operated 11 butcher shops. By the late 1980s, Argentina's economic turmoil and security concerns forced a difficult decision. "Everything was uncertain," Leo tells New Times. "There were lots of kidnappings, and my dad was having trucks full of meat stolen monthly."This is why in 1989, the family relocated to Miami, where Mario's brother had lived since the 1970s. They purchased a small Cuban bodega on Coral Way and 87th Avenue, initially planning to continue as butchers. When their landlord suggested weekend grilling – a common practice at the previous tenant's business – the Grazianos embraced the idea, drawing on their family tradition of asado (Argentine barbecue).
The family soon outgrew the small space as their weekend cookouts grew increasingly popular. A regular customer tipped them off about a market for sale along 92nd Avenue and Bird Road. "That's when we moved after two years," Leo says. "There was a supermarket, and there was a market that was closed, and a longtime customer (a Cuban older man who rode his bike all day and drank Budweiser), told my dad, 'Listen, there's a place closed on 92nd. That'd be good for you.'"
After acquiring the cafeteria behind their market in 1990, this building became the first Graziano's restaurant. "We took over that little cafeteria, and that's how the restaurant was born," Leo explains. The rest is history — the Bird Road restaurant, located at 9227 SW 40th St., is still a success over 30 years later.
Authenticity and Consistency are the Secrets to its Success
In a city where restaurants frequently open and close within months, Graziano's longevity stands out. Their success stems from an uncompromising commitment to quality and authenticity.The restaurant, which has locations in Coral Gables, Hialeah, and Bird Road, sources beef from a small family ranch called Logros in Argentina's Córdoba province. "They control the production from eating to end," Leo says. "Everything is no hormones, grass-fed, free range." They use certified Angus beef for cuts that can’t be imported with bones (U.S. regulations prohibit this). This insistence on quality extends to their wine program, which focuses on small, family-owned producers, mainly from Argentina's Valle de Uco region.
Perhaps more important than their sourcing is their consistency. While many restaurants chase trends, Graziano's has remained true to its roots. "Don't fall for trends," Leo advises aspiring restaurateurs. "Trends come and go. Don't change your soul for a trend. Keep the integrity of who your business is and keep focus on the tradition and what you do."
Over 30 Years as a Family-Run Business
The Graziano business has remained in family hands for three generations. What began with Mario and Maria "Lucia" has expanded to include their children, grandchildren, and a fourth generation entering the business. "Originally, there were five of us—my parents, my sisters, and me," Leo says. Now, we are all married. We all have kids. Our kids are also in business with us."
Each generation starts from the bottom, working as bussers, servers, and managers before moving up. This family continuity has helped maintain consistency across their expanding footprint. Rather than rapid growth, the Grazianos take a measured approach, opening a new location approximately every two to three years. "We're not in a rush to open locations and to expand aggressively," Leo explains.
A Pioneer of Argentine Cuisine in Miami
When Graziano's opened in 1990, Miami's Argentine dining options were limited to just two establishments – a market called Don Domingo and a restaurant called Rincon Argentino. Today, Argentine cuisine is woven into Miami's culinary fabric, with Graziano's playing a major role in that integration.As Miami has transformed, so has Graziano's customer base. What began primarily serving the Cuban community has expanded to include Venezuelan families in Doral and Weston, Brazilians and Colombians throughout the region, and Russian Jewish diners in Aventura. "The Miami community is everything to us," Leo says. "We've been able to integrate ourselves into any community we open in." For Leo, one of the most rewarding aspects is witnessing multiple generations of the same families return to their restaurants. "There are little moments where you see kids who used to come to a restaurant with their parents, who come to the restaurant with their own kids," he says. "The three generations come to the restaurant."
After more than thirty years in Miami, the Graziano family has accomplished something remarkable: they've built a successful business and a landmark restaurant that continues to bring the flavors of Argentina to new generations of Miamians.
Graziano's. Locations across Miami; grazianosgroup.com.
