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:
    Mon., May 30

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—we also offer daily fresh sheets as well as vegetarian, vegan and gluten-free options. Please feel free to contact us regarding special requests or food allergy concerns.

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, cocktail sauce ~18
    + prawns ~23

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

  • Tenderloin Diablo
    sautéed tenderloin tips, cajun cream sauce ~18

    Diver Sea Scallops
    lemon beurre blanc ~18

    Oysters Rockefeller
    baked, spinach, hollandaise ~19

    Northwest Oysters*
    1/2 dozen, fresh, half shell ~17

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

    Escargot
    classic garlic-herb butter ~13

    Steak Tartare*
    classic tableside preparation ~23

    Ahi Tuna Tartare*
    diced, lightly dressed with soy and lemon ~17

Soup & Salad

  • Creamy Clam Chowder
    new england style, bowl ~9

    French Onion Soup
    hearty, rich, peasant style, bowl ~9

    Arugula and Shaved Beet Salad
    goat cheese, walnut, lemon vinaigrette ~12

  • Classic Wedge Salad
    iceberg, pancetta, tomato, kalamata olives, crumbles, roquefort ~11

    Gaucho Salad
    roquefort dressing with shrimp ~12

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

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

Entrées

Steaks & Chops

Served with crimini mushroom cap

  • Baseball Cut Top Sirloin
    12 oz ~37

    Filet Mignon
    8 & 12 oz ~52 / 72

  • New York Steak
    14 oz ~65

    Peppercorn New York
    14 oz ~68

  • Bone-In New York
    18 oz ~74

    Frenched Rib Chop
    18 oz ~68

  • Filet Medallions Oscar
    two 4 oz filets, fresh dungeness crab, béarnaise, asparagus 74

  • Steak El Gaucho
    8 oz custom-aged filet mignon, maine lobster medallions, asparagus, béarnaise sauce ~74

  • Niman Ranch Rack of Lamb
    all-natural, hazelnut crust, merlot demi-glace, asparagus, broiled tomato ~56

Carved Tableside

  • Chateaubriand
    An El Gaucho tradition for two! 20 oz center cut of tenderloin
    served with baked potato, asparagus, broiled tomato, cliff sauce ~129

  • Flaming Sword Brochette Of Tenderloin
    crimini, béarnaise ~45

Add ons

  • Béarnaise ~5

  • Roquefort ~5

  • Peppercorn ~5

  • Bordelaise ~7

  • Oscar Style
    crab, asparagus, béarnaise ~22

  • Gaucho Style
    lobster medallions, asparagus, béarnaise ~22

  • Maine Lobster
    10 oz tail ~36

  • Australian Lobster
    16 oz tail ~98

Specials & Seafood

Seasonal fresh fish selections nightly.
  • Lamb T-Bone
    mint-parsley gremolata, preserved lemon vinaigrette, grilled spring onions ~48

    Australian Lobster Tail
    one pound, drawn butter ~98

  • Diver Sea Scallops
    & Grilled Prawn Linguine

    fresh herb, lemon beurre blanc ~38

    Oven Crisped Chicken
    mushroom, corn ragout ~26

  • Veal Scallopini Marsala
    An original Gaucho menu item!
    marsala, wild mushrooms, linguini ~42

Shareable Sides

  • Side of Springtime
    fiddlehead fern, asparagus, sugar snap peas, red pearl onions, seasonal mushrooms, snow peas ~12

    Sautéed Kale
    golden raisins, pine nuts ~8

    Roasted Sweet Corn
    chipotle honey butter ~11

  • Gaucho Mac & Coastal Cheddar Cheese
    bread crumb topping ~12

    Asparagus
    lemon beurre blanc ~12

    Norigold Mashed Potatoes
    buttery, velvety ~9 / + lobster ~24

  • Scalloped Potatoes
    a hint of spice ~9

    Gaucho Baked Potato
    russet, butter, sharp cheddar cheese sauce, 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

  • Strawberry Rhubarb Tart
    almond crust ~10

    Mississippi Mud Cake
    warm chocolate cake, espresso and kentucky bourbon, madagascar vanilla bean ice cream ~10

  • Irish Cream Bread Pudding
    bourbon caramel, chocolate, madagascar vanilla bean ice cream ~12

    Homemade Cheesecake
    new york style with seasonal fruit coulis ~10

  • Sorbet
    olympic mountain magic berry ~8

    Crème Brûlée
    seasonal fruit coulis ~8

Tableside Flambé

  • Bananas Foster
    (for 2 or more) ~14 per person

  • Cherries Jubilee
    (for 2 or more) ~14 per person

Happy Hour/Cocktails

Happy Hour

  • Barbecue Beef Flat Bread
    coastal cheddar cheese, shredded red onion braised BBQ beef ~14

    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

    Fish & Chips
    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

  • El Gaucho Portland Woodford Reserve Personal Selection


    We proudly present a unique, hand blended Bourbon by Mark Joseph, Matt Meskel and Master Distiller Chris Morris. Enjoy this unique, one of a kind Bourbon “G-Blend”, neat, on the rocks, on an ice ball, as a Manhattan or as one of these El Gaucho originals.

    • G-Blend Classic
      This is a classic Old Fashioned, plain and simple. “G-Blend” is the star of this show. Old school, can you dig it? I knew that you would. ~17

      Tornado
      This one of a kind tornado won’t have you running for cover, but it may give you something to think about. “G-Blend”, a splash of Vivacity Turkish coffee liqueur and a dash of Bad Dog “Fire and Damnation” bitters, served over ice with a clove-studded orange peel, is a unique, spicy cocktail, far away from flying trailer parks and egg sized hail. ~17

    • The Colonel
      This unique Southern gentleman features “G-Blend”, a touch of sweet vermouth, a splash of Apricot Brandy, fresh orange and a dash of bitters. Lick your lips not fingers with “our” original recipe. ~17

      The Collector
      Searching the world for great combinations lead Matthew to this collection of delishousness. “G-Blend”, equal splashes of Licor 43 and Nocello, a dash of Regans’ orange bitters are served over ice with a lemon twist. Unifying the world one cocktail at a time. ~16

    • Manzanita
      For those of us who enjoy a unique cocktail, good friends and a setting sun, this original combination of “G-Blend”, a touch of cream Sherry and a dash of Fee Brothers walnut bitters, served up with an orange peel and a cherry is just the thing. So face west, relax and let your friends at El Gaucho take care of the setting sun. ~18

    Signature Cocktails

    • Live Wire
      Pacific Power says “Don’t Touch!” El Gaucho says “Touch it with your tongue and drink it!” This combo of fresh grapefruit, Hangar One Mandarin and a splash of Campari is served up with a powdered sugar rim. This Live Wire is one you’re gonna want to touch…again and again. ~14

      Easter Egg
      Here comes Peter Cottontail hopping down the bunny trail, featuring coconut creme, vanilla vodka and Chambord served up with a chocolate rim. Let the kids search for the rest of the eggs, your search stops here. ~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 Antoine Peychaud and bar man Leon LaMonthe at the Sazerac Coffee House in New Orleans. Ours features Sazerac 6yr. 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. ~15

      Felino’s Night Off
      It’s your night off, relax with friends, enjoy a steak, a nice cigar and a fantastic cocktail. Equal parts Gentleman 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-16
      16 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

      Typhoon
      Like most typhoons, this one will knock your socks off. Brace yourself for a flurry of fresh lemon, muddled mint, lemon bitters, Portland’s own Aria gin and a touch of Green Chartreuse, shaken and served up. Storm protection provided by El Gaucho. ~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 with 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 University of Puget Sound Freshman is also an El Gaucho classic. Citrus vodka, fresh lemon and a splash of Chambord is shaken and served up with a powdered sugar rim. We couldn’t be more proud of our girl! ~14

      The Cartel
      We’ve kidnapped our house margarita featuring El Jimador Blanco and added Matthew’s “habanero juice”. Served tall with a smoked salted rim, it’s a daring “Rita” with just enough heat to take off the season’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 7pm | Masud & Bobak Wednesday 7pm | Mariano & Masud Saturday 7pm -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).

    El Gaucho Portland




    • “BEST Steaks, BEST Oysters Rockefeller, Best Cocktails! This is a very expensive restaurant but worth even more for the delicious food and outstanding service! The two piece acoustic guitar group was amazing and perfect for this intimate dining experience. We stayed an additional 30 minutes to savor our dessert, madeira and atmosphere. We felt welcome and not rushed. We will be back again for our anniversary next year!
      ~Trip Advisor | 1/8/2016


    Private Dining

    We coordinate so you can celebrate. Our Private Dining team will create an experience for your most important business and personal moments. Our beautiful and incomparable private rooms provide the perfect venue for your every occasion – from an intimate dinner to an important meeting, a family celebration or a large group gathering. Available for lunch and dinner service Monday through Friday and dinner service on the weekends, as well as buyouts of our entire restaurant.

    • The elegantly appointed Gold Room is ideal for any special occasion or corporate presentation. Enjoy flexible seating for as many as 30 guests.

    • The Vintage Room is an impressive and intimate setting for private gatherings or entertaining your most valued clients. Surrounded by our working wine cellar, the room’s table will accommodate as many as 17 guests.

    • Want us all to yourself? Our Main Dining Room can seat 100 guests. The whole restaurant can seat up to 175.

    • The entire Bar can be used for a seated dinner and can accommodate 50 guests or for a lively cocktail reception for up to 60.

    • Our premium and classically appointed Cigar Lounge is open nightly and features flat-screen TV’s to watch your favorite teams. Full menu is available, along with high-end spirits, and top-notch cigars. Seats 25.

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