Steakhouses: This fantastic restaurant caters to the executive set in a see-and-be-seen atmosphere. You'll often see tables of suited powerbrokers closing deals in an environment similar to an old-fashioned supper club. The multi-level dining room is spacious and upscale, a fitting environment for expense accounts (or simply indulging on special occasions). Steaks, naturally, are large, tender, and perfectly cooked. The baseball cut of top sirloin is highly recommended, and the filet mignon is succulent as well. Plus, caesar salad, prepared tableside, adds a theatrical touch. After dinner, head to the adjacent Pampas Room for music and dancing. Voila, a perfect evening of good food, drinks, dancing and fun!
Best Restaurants: Seattle restaurateur Paul Mackay's contemporary revival of the 1950s-era steakhouse El Gaucho revolves around the concept of dining as an orchestrated experience, not just a meal. The focus is on the finest ingredients prepared and presented with exquisite attention to detail -- either from the open-concept kitchen or tableside -- the whims of diners catered to at every turn. This pampering is known as "the full Gaucho treatment." The menu is straightforward, simple quality, featuring prime, dry-aged beef simply prepared over a bed of live coals, the cooking method favored by the Argentinean cowboys from which the restaurant takes its name. This cooking style delivers prime cuts with a perfect smoky flavor, and the meat is served with basic but perfectly prepared potato and vegetable sides served a la care. As streamlined as the menu is, much of the experience is the show, so be sure to order a tableside preparation such as the tangy Caesar salad or the decadent Baked Alaska flamed with cherry brandy. Also check out El Gaucho in Bellevue and Tacoma.