El Gaucho - Portland
Tableside cooking. Fire-dancing desserts. And a legacy dating back to 1953. That's only part of the appeal of El Gaucho, an old-school steakhouse concept founded by Jim Ward in Seattle. There are several locations throughout the Pacific Northwest, including in Portland, Oregon.
El Gaucho's steak program consists of 28-day dry-aged Niman Ranch all-natural prime Certified Angus Beef and custom-aged Certified Angus beef tenderloin filets. Additionally, steaks and chops are prepared on a one-of-a-kind charcoal grill in an open exhibition-style kitchen.
Cuts range from a 12-ounce filet to 18-ounce bone-in ribeye. One of the signature steak options at El Gaucho is Chateaubriand served tableside for two. It's a 20-ounce center cut of tenderloin served with baked potatoes, asparagus, broiled tomato, and cliff sauce.
Non-steak options include grilled wild king salmon, fire-roasted chicken, and vegetable risotto.