Crossbuck Brewing Beer Arrives in Western Washington
The beer is here! Fire & Vine Hospitality is excited to announce that Crossbuck Brewing beer is now on tap at all of our Western Washington restaurants including El Gaucho Seattle, Bellevue and Tacoma, as well AQUA by El Gaucho, and Aerlume. Crossbuck beers have been pouring at Walla Walla Steak Co and the Crossbuck tap room since October 2018. [...]
25 Years of Iconic El Gaucho Experiences
25 Years of Iconic El Gaucho Experiences Reveling and celebrating life with our guests has been our honor for 25 years and we look forward to 25 more. As part of our month-long celebration, we asked our guests to share some of their memories about El Gaucho for an Iconic Experience contest. Our team was delighted with each entry as [...]
El Gaucho Marks 25 Years of Reveling and Celebrating Life
Throughout the last 25 years, El Gaucho has been the scene for countless birthdays, anniversaries, business and sports deals, and memories with flourishes of tableside service and fire-dancing desserts. During that quarter of a century, the Pacific Northwest has evolved and endured while our family of restaurants has grown to include locations in Seattle, Bellevue, Tacoma, Portland and a new [...]
Union Stables Building Connects the Past and the Future for the New El Gaucho Flagship in Seattle
Union Stables Building Connects the Past and the Future for the New El Gaucho Flagship in Seattle “And as night fell, you'd see them together again in the kitchen, with the fire well alight and a hundred things to talk over – they'd be happy, chatting together till after the evening meal. And with your belly well filled it was [...]
El Gaucho Beef: A Legacy of Quality
El Gaucho Beef: A Legacy of Quality Did you know that the most elite, sought-after Angus beef came about through the vision of our founder and owner, Paul Mackay? Since the beginning, we wanted to offer our guests something so exclusive that they would be hard-pressed to find anything like it anywhere in the world. That still holds true today. The Evolution of a Brand [...]
El Gaucho Tenderloin Diablo
El Gaucho Tenderloin Diablo 1 fl. oz clarified butter 6 oz tenderloin tails, 1” pieces 1 tsp garlic, minced Pinch El Gaucho Seasoning (to taste) 1 tbsp Diablo Spice 4 fl. oz heavy cream 1 tbsp butter, salted Heat clarified butter in a sauté pan until hot but not smoking. Add tenderloin pieces, Gaucho seasoning and cook 2-3 min. [...]
El Gaucho Tableside Caesar Salad
El Gaucho Tableside Caesar Salad Serves 2 INGREDIENTS Two heads of romaine hearts Parmesan Reggiano Cheese 3/4 oz. Grated Pecorino Romano Cheese 1/2 oz. Croutons 2 Lemon Halves 1 tsp. Minced Garlic 1 1/2 oz. Extra Virgin Olive Oil 1/2 oz. Anchovies, diced 1/8 oz. Worcestershire 1/4 Tbsp. Cracked Black Pepper 1 Egg 1 tsp. Dijon Mustard DIRECTIONS Rinse and cut [...]
El Gaucho Wicked Shrimp
El Gaucho Wicked Shrimp 1 fl. oz clarified butter 5 U-15 prawns 1 tsp garlic, minced 1 tbsp Wicked Spice El Gaucho Seasoning to taste 1 fl. oz dry white wine 1 fl. oz beer ½ tbsp Worcestershire 2 fl. oz lobster veloute 1 tbsp butter, salted Heat clarified butter in a sauté pan until hot but not smoking. Add prawns, El Gaucho Seasoning and cook until prawns curl slightly (about 30 secs). Turn prawns over and cook 30 secs. Reduce heat [...]
Our Paintings
The history behind our paintings After Paul Mackay opened El Gaucho Seattle in 1996, he made a conscious decision to adorn the empty restaurant walls with commissioned art. The paintings would serve multiple purposes: to tell the story behind the people, or “players” in El Gaucho’s history (both guests and staff alike); to use for advertising and marketing; and [...]
Taylor Shellfish
Taylor Shellfish What does it take to produce the fattest, juiciest bivalves around? We asked the best in the business, Taylor Shellfish, who has been farming oysters for five generations, to explain. Chad Mackay, El Gaucho Hospitality President, is committed to sourcing the best products in the world for guests to enjoy. When it comes to seafood, he turns to [...]