Average Main Course Price is $65
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.
Best for Steakhouses Because: El Gaucho provides an upscale environment in which to enjoy delicious food. Enjoy the baseball cut of top sirloin or the filet mignon.