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We are famous for our juicy, tender and flavorful cuts of meat. Especially for our Tomahawk, Dry Aged and Wet Aged Cuts. Visit us and enjoy only the best at El Granero Steakhouse.
4oz A5 Miyazaki Japanese Wagyu
4oz Australian Wagyu Tender MB7
5oz Australian Wagyu Striploin MB6
Sashimi Style Cooked at Table with Yakitori Grill
Grilled Chorizo Served with Fried Potatoes and Pickle Onions
Lightly Seared Grade A Tuna Cover with Sesame Seed and Served With a Reduction of Soy Sauce
Crispy Coconut Arepas Stuffed with Spicy Kanikama, Reduced Soy Sauce and Toasted Sesame Seed
Australian A4 Wagyu Tenderloin MB7
Served with Ginger Vinaigrette, Reduced Soy Sauce & Ponzu Cooked at Table with Yakitori Grill
USDA Prime Ribeye with Mushroom, Carrots, Goat Cheese and Our Secret Ingredient
Freshly made Risotto with Mushroom, Aged Parmesan & Smoked Gouda Cheese
A5 Miyazaki Japanese Wagyu Striploin Served with Ginger Vinaigrette, Reduced Soy Sauce & Ponzu
Cooked at Table with Yakitori Grill
Australian A4 Wagyu Striploin MB6
Served with Ginger Vinaigrette, Reduced Soy Sauce & Ponzu
Cooked at Table with Yakitori Grill
The Specialty of El Granero Steakhouse, 48oz USDA Prime Angus Tomahawk Steak prepared by Experts Hands. We also have available Dry Aged.
Full Rack 14-16oz Grass Feed Australian Lamb Chop
USDA Prime Beef Tenderloin 8oz.
USDA Prime New York Steak 20oz.
USDA Prime New York Steak Bone-In. Available in 24oz or 32oz.
USDA Prime Filet Mignon + New York Steak in the Same Plate. Available in 48oz, 54oz or 80oz.
USDA Prime Rib Eye Steak 20oz
Pure butter in your mouth. Striploin Wagyu MB12 80oz
USDA Prime T-Bone Steak. Available in 20oz, 24oz or 32oz.
Dry Aged 45 Days USDA Prime Porterhouse/T-Bone
Dry Aged 45 Days USDA Prime Tomahawk
Dry Aged 45 Days USDA Prime Ribeye
Dry Aged 45 Days USDA Prime New York Steak
Dry Aged 45 Days USDA Prime Cowboy Steak
Dry Aged 15 Days USDA Prime Filet Mignon
Fresh Chicken Cook to Perfection on the Grill 8oz
Fresh Full Slab Cook to Perfection in Our Special Dry Rub
Grade Triple A Seared Ahi Tuna to Med Rare Served with Any Side + Mesclun Salad
Served Over Potatoes Gnocchi, Grilled Vegetables & Pickle Onions
Our Famous Creamy Risotto Served with Aged Parmesan Cheese
Daily cut fried to perfection
with Mushroom & Spinach
Dress with Rosemary Butter
Served with Our Secret Vinaigrette
Dress with Our Secret Vinaigrette and Fresh Cilantro
with Crunchy Smoked Bacon and Baby Bella Mushroom
Served with Butter and Chives
Bunch of Fresh Mushroom Sauté with Rosemary Butter
with Mozzarella Cheese. Add Bacon or Vegetables.
Served with French Fries and BBQ Sauce
8oz of Flat Meat Cab. Served with Baked Potato, Fried Potatoes or El Granero Mac & Cheese. Up to 12 Years Old.
*Meat cuts are served with a combination of Side Dishes. Meat prices can vary depending on market.
Luis Vázquez Soto was born on July 18, 1977 in San Juan, Puerto Rico. As young as 15, he was exposed for the first time to the culinary world by his mother who was the administrator of a small kitchen. He was eager to learn, taste and try out new things, and quickly fell in love with the kitchen.
While studying business administration, he started working as a server and skillfully managed his way into the kitchen as an expediter. Vázquez would not settle and began working on ideas to develop a business of his own. However, considering it was still premature, he also worked as restaurant manager to continue learning about this business’s administration.
In 2001 he opened his own catering business. He rented a commercial kitchen where he further developed his skills and culinary talents. After 15 years of serving thousands of guests and managing from logistics to amazing presentations, he began the construction of his own establishment.
When Puerto Rico was struck by the devastation of hurricane María in 2017, many businesses went bankrupt. However, Vázquez saw an opportunity to help people and maintain his business at the same time and began serving food to go. The expert preparation of his plates and great taste quickly earned him clientele.
Today, he owns two commercial kitchens and a restaurant called El Granero Steakhouse in San Juan, PR. In less than a year, the taste, technique, and overall experience of his restaurant has caused commotion and awe in the culinary world.
Vázquez has been interviewed in several radio and tv programs and his restaurant has been recognized and highlighted by multiple entities that evaluate the culinary businesses.
Currently, El Granero is rated among the best restaurants in San Juan and has been awarded several recognitions among the industry. His unsettling nature, hard work, charisma and his drive to conquer the culinary world continually creating delicacies full of taste and great technique, have been without doubt the secrets to his non stopping success.
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