Downtown

El Gaucho Portland

The Northwest’s Steakhouse Legacy focused on Old-School, Tableside Service for People Celebrating their Lives

  • Located in the historic Benson Hotel in the heart of Portland, guests enter a world of shimmering candlelight, live flamenco guitar music 7 nights a week, and the palpable anticipation of a very special dining experience, including the attentive tableside service that is the El Gaucho hallmark.

    Join us for happy hour, dinner service, a special event and exceptional private dining.


  • GET DIRECTIONS
    503.227.8794
    319 SW Broadway
    Portland, OR 97205

    Restaurant Closures:
    Closed on 7/4

    Happy Hour:
    Not available on 7/3


Menus

Our menu features fresh seafood selections and 28-Day Dry-Aged Niman Ranch All-Natural Certified Angus Beef® Brand Prime steaks and custom aged Certified Angus Beef® Brand – all prepared on an open bed of glowing coals in our open exhibition-style kitchen. Our commitment is to sourcing the finest ingredients – and we proudly source the best products in the world. Not all menu items are listed on our website, as our fresh sheet changes daily.

Dinner

Starters

  • Pancetta Wrapped Jumbo Prawns
    grilled and topped with scallion pesto ~19

    Wicked Shrimp
    sautéed with our custom Wicked Spice ~18

    Dungeness Crab Cocktail
    fresh horseradish, cilantro cocktail sauce ~18 / add prawns ~23

    Fresh Dungeness Crab Cakes
    lightly sautéed with roasted red pepper pesto ~17

  • Pan-Seared Oysters
    six fresh yearling oysters lightly seared, tartar ~12

    Ahi Tuna Tartare
    diced, lightly dressed with soy and lemon, served with capers, diced onion, poached pears, pine nuts, Serrano and Habanero chilies ~16

    Diver Sea Scallops
    lemon beurre blanc ~18

    Escargot
    classic garlic-herb butter ~13

  • Oysters Rockefeller
    fresh oysters baked with spinach and hollandaise ~19

    Tenderloin Diablo
    sautéed tenderloin tips finished in a Cajun style cream sauce ~18

    1/2 Dozen Fresh Northwest Oysters
    half shell ~17

    Steak Tartare
    classic tableside preparation sirloin ~23

Soup & Salad

  • Creamy Clam Chowder
    New England style ~9

    French Onion Soup
    hearty, rich, peasant style ~9

  • Classic Wedge salad
    iceberg, bacon, tomato, olives, Roquefort crumbles, Roquefort dressing ~11

    Gaucho Salad
    Roquefort dressing with shrimp ~12

  • Tableside Caesar Salad
    classically made from scratch (minimum of two) ~14

    Salad 410
    balsamic vinaigrette with crab and shrimp tossed tableside ~15

Entrées

Steaks & Chops

Served with crimini mushroom cap

  • Filet Mignon
    lean, tender / 8 oz ~49 / 12 oz ~68

    Peppercorn New York
    dry-aged, encrusted with peppercorns and peppercorn demi-glace 14 oz ~68

  • Frenched Rib Chop
    dry-aged, generously marbled, rich flavor 18 oz ~68

    Bone-In New York
    dry-aged, tender, flavorful 18 oz ~74

  • New York Steak
    dry-aged, beautifully marbled, excellent flavor 14 oz ~65

    Baseball Cut Top Sirloin
    dry-aged, lean and flavorful 12 oz ~37

Carved Tableside

An El Gaucho tradition for two

  • Chateaubriand
    center cut of tenderloin served with baked potato, asparagus, broiled tomato, cliff sauce 20 oz ~129

  • Chateaubriand and Lobster
    16 oz center cut of tenderloin and 1/2 lb Maine lobster with baked potato, asparagus, broiled tomato, béarnaise ~145

Specialties

  • Filet Medallions Oscar
    two 4 oz filets, finished with fresh Dungeness crab, béarnaise, asparagus ~62

    Surf and Turf
    8 oz filet and 1/2 lb Maine lobster tail ~82

  • Steak El Gaucho
    8 oz custom-aged filet mignon, Maine lobster medallions, asparagus, béarnaise sauce ~65

    Flaming Sword Brochette of Tenderloin
    crimini, béarnaise ~45

  • Anderson Ranches All-Natural Rack of Lamb
    hazelnut crust, merlot demi-glace, asparagus, broiled tomato ~56

Sauté & Seafood

  • Australian Lobster Tail
    one pound, served with drawn butter ~market

  • Oven Crisped Chicken
    on a bed of mushroom, corn ragout ~26

  • Diver Sea Scallops & Grilled Prawn linguine
    fresh herb, garlic lemon beurre blanc ~38

Add ons

  • Peppercorn Sauce
    spicy green peppercorn demi-glace, hint of brandy ~5

    Roquefort Sauce
    our signature Roquefort melted, decadent, distinctive ~5

  • Gaucho Style
    lobster medallions, asparagus, béarnaise ~22

    Bordelaise Sauce
    robust classic style sauce with mushrooms, onions, cabernet, veal demi-glace ~7

  • Béarnaise Sauce
    classically made, rich, buttery, hint of tarragon ~5

    Oscar Style
    crab, asparagus, béarnaise ~22

Shareable Sides

  • Gaucho Mac and Coastal Cheddar Cheese
    simply irresistible! crisp bread crumb topping ~12

    Norigold Mashed Potatoes
    buttery, velvety ~9

    Southwest Scalloped Potatoes
    creamy with a hint of spice ~9

  • Lobster Mashed Potatoes
    Maine lobster ~24

    Roasted Sweet Corn
    fire roasted and sliced off the cob, chipotle honey butter ~11

    Asparagus
    drizzled lemon beurre blanc ~12

    Sautéed Spinach
    extra virgin olive oil, hint of lemon ~8

  • Steamed Broccoli
    drizzled lemon beurre blanc ~8

    Crimini and Shiitake Risotto
    made to order ~9

    The Full Gaucho Baked Potato
    Russet potato with butter, NY sharp cheddar cheese sauce, cracked pepper and scallions, fluffed tableside ~7

Wine

View our wine list (pdf)

We strive to provide our guests the highest level of service and quality when it comes to wine, our courteous and knowledgeable sommelier is always at the ready with a pairing suggestion. Our wine list includes well-known labels as well as wines from smaller, family-owned vintners. We have an extensive selection of wines by the glass as well as an ever-changing wine list, so even the most dedicated aficionados can expect to find new and exciting wines each time they dine with us.

For our guests wishing to enjoy that special bottle from their own cellar, you are welcome to do so. There is a corkage charge per 750 ML bottle with a two bottle limit. We will provide Captain service and crystal stemware. Please contact us at 206.956.9171 for information.

Dessert

Specialties & Classics

  • Mississippi Mud Cake
    warm chocolate cake, espresso and Kentucky bourbon, served with vanilla bean ice cream ~10

    Burnt Creme
    lemon zest ~8

  • Bailey’s Chocolate Bread Pudding
    bourbon caramel, Madagascar vanilla bean ice cream ~12

    Sorbet
    Olympic Mountain Magic Berry ~8

  • Cheesecake
    New York style with whipped cream ~10

Tableside Flambé

  • Bananas Foster
    (for 2 or more) ~12 per person

  • Cherries Jubilee
    (for 2 or more) ~12 per person

Happy Hour/Cocktails

Happy Hour

  • Braised Beef Sliders
    Niman Ranch All-Natural Certified Angus Beef®, southern style BBQ sauce, smoked bacon & coleslaw ~12

    319 Burger
    Niman Ranch All-Natural Certified Angus Beef® aged cheddar & Niman Ranch All-Natural bacon ~14

    Sticky Ribs
    Malaysian BBQ sauce, cinnamon, black pepper & peanuts ~15

    Steak Frites
    All-Natural Certified Angus Beef® top sirloin, béarnaise, house-cut fries ~18

  • Tenderloin Diablo
    sautéed tenderloin tips finished in a Cajun style cream sauce ~12

    Halibut & Chips
    Alaskan Halibut, house-made tartar sauce ~13

    Gaucho Mixed Green Salad
    Dijon vinaigrette, candied walnuts & Fuji apples ~6

    Pomme Frites
    truffle aioli ~6

  • Happy Hour Beverages

    Ginger Cosmo ~7
    Cuke Gin Drop ~7
    El Diablo ~7
    319 Old Fashioned ~7

    Red or White Wine ~7
    Select Beer ~4

Signature Cocktails

  • Gumdrop
    Celebrate the balloon girl’s 40th birthday with this fancy combo of citrus vodka, Pama, fresh grapefruit, lime, tall and finished with ginger beer. When “your” balloon girl brings “you” cookies…marry her! Maybe you’ll be lucky enough to share her 50th, yep-she’s 50 – and more beautiful than ever. 50 is the new 40 ~14

    1939
    Coached by Howard Hobson, this Oregon webfoot team beat Ohio State 46 to 33 in the first Division I Championship game. Portland’s own Aria gin, fresh lemon, muddled mint and a splash of green Chartruese are shaken and served up in the honor of those 1939 “Ducks” ~14

    Bellini
    A romantic night at El Gaucho would not be complete without this Venetian classic. Originally created for Venetian painter Giovanni Bellini in 1943. This classic blend of white peach puree and Prosecco will have you humming Volare’ in no time ~14

    Sazerac
    This American original was created by Creole medicine man Antione Peychaud and bar man Leon LaMonthe at the Sazerac Coffee House in New Orleans. Ours features Rittenhouse Rye, an Herbsaint wash, and a few dashes of Peychaud bitters. Served neat with a lemon peel. Warm your soul with a true American original ~14

    Felino’s Night Off
    It’s your night off, relax with friends, enjoy a steak, a nice cigar and a fantastic cocktail. Equal parts Gentelman Jack, sweet vermouth and Aperol are served over ice with an orange peel. Spend your night off with us ~14

    C.O.W. (Cocktail of the Week)
    Fairly unique, occasionally tropical, mostly fun and always inventive. Go ahead… have a COW! ~13

  • G-15
    15 years ago we opened our doors to the greatest guests in the Northwest! Old Forester and Averna are featured in this “Black” Manhattan. Thank you for continuing to celebrate your lives with us! ~14

    Counter Offer
    What do you do when an old friend makes an award winning gin? Start drinking gin. Counter gin from Seattle is featured with a splash of St. Germaine and fresh grapefruit, shaken and served up with a lime twist. Embrace gin like a hug from an old friend ~14

    Bracket Buster
    A 12 or 13 seed will come out of nowhere and knock out a 4 or 5, and all of a sudden your chart looks like an old shopping list. Try this combo of Avua Cachaca, muddled cherry, orange, chocolate bitters and served over ice, because during March Madness, anything can happen, even a 6 year old can walk away with the office pool ~14

    Hot Buttered Rum
    Trader Vic’s ghost appears to us in many forms. This time of year, Vic takes the shape of his classic Hot Buttered Rum featuring Bacardi 8 year. So let’s get toasty and snuggle up to our friendly ghost ~13

    Ruby
    You know her, you love her, you can’t live without her. This all around awesome 18 year old Senior is also an El Gaucho classic, featuring fresh lemon, citrus vodka and a splash of Chambord, served up with powdered sugar rim ~14

    The Cartel
    We’ve kidnapped our house margarita featuring El Jimador Blanco and added Matthew’s “habañero juice”. Served tall with a smoked salted rim, it’s a daring rita with just enough heat to take off the winter’s chill and the cartel’s demand of ransom ~14


General Manager: Corey Hightower  Email | Bio
Executive Chef: Steve Cain  Email | Bio
Live Music: Mariano & Toshi Monday-Tuesday & Thursday-Friday 6pm | Masud & Bobak Wednesday 6pm | Mariano & Masud Saturday-Sunday 6pm.

Hours: Sunday: 4:30-10pm; Monday-Thursday: 4:30-11pm; Friday-Saturday: 4:30-12am. Valet parking available. Happy Hour: Available in our bar and cigar lounge. Sunday: All night; Monday-Friday: 4:30-6pm & 10pm-close; Saturday: 10pm-close. (Bar & Cigar Lounge only. Not available on holidays).




  • “We wanted to dine at El Gaucho one last time since we are moving to our new retirement home in Arizona. We have been coming to El gaucho since it opened many years ago. One thing that has been consistent throughout our dining history here, is we have never had a bad meal and the service is spot on perfect. My wife always loves their crab cakes and I had a fabulous 8oz El Gaucho Steak with lobster medallions. They know how meat is supposed to be cooked. The meat is aged for flavor, we shall miss you. Excellent wine selection as well as the deserts if you have room for are terrific. Cherries Jubilee and Banana Foster. Of course they have other wonderful tempting delights. El Gaucho thank you for all the great memories we have had over so many years. Here is an idea—why don’t you set up a new restaurant in the Phoenix area.”

Trip Advisor5/3/2015