Downtown
El Gaucho Portland
The Northwest’s Steakhouse Legacy focused on Old-School, Tableside Service for People Celebrating their Lives
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503.227.8794
319 SW Broadway
Portland, OR 97205
Google Directions »RESERVATIONS
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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.
The El Gaucho Cigar Lounge sets the standard for a cigar, cocktail and dining experience. Sit back and relax while our professional and expertly trained staff recommend the perfect pairing of libation and cigar.
On Thursday, Feb. 21, Tuesday, Mar. 19, and Wednesday, Apr. 24 dinner seating will be extremely limited due to a large party booking. Please contact restaurant for seating and availability.
Menus
Our menu features fresh seafood selections and 28-day dry-aged Niman Ranch All-Natural Prime Certified Angus Beef® and custom-aged Certified Angus Beef® Tenderloin Filets as personally selected by John Tarpoff. Steaks and chops are prepared on our one-of-a-kind charcoal grill 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.
A 20% service charge is included on each check. El Gaucho retains 100% of the service charge. Our professional service team receives industry leading compensation including commissions on sales, health insurance, 401K, and extensive education and training for a successful career path.
Dinner
Starters
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Beef Rib Gigante*
spicy maple bourbon glaze, chimichurri sauce ~26Wicked Shrimp
sautéed with our custom wicked spice ~18Tenderloin Diablo
sautéed tenderloin tips, cajun cream sauce ~18Seared Foie Gras*
Hudson Valley, 2 oz ~25Peruvian Scallops*
oven roasted, foie gras butter, smoked bacon, bread crumbs ~22 -
Dungeness Crab Cocktail
fresh horseradish, cocktail sauce ~18
+ prawns ~23Steak Tartare
tableside preparation ~23Ahi Tuna Tartare
diced, lightly dressed with soy and lemon ~18Fresh Dungeness Crab Cakes
crispy panko crust, herb aioli, apple fennel slaw ~18 -
Plancha de Calamari
linguiça, lemon chick peas, tomato, saffron aioli ~18Steamed Clams
chorizo, garlic butter, white wine ~16Northwest Oysters
1/2 dozen, fresh, half shell ~18Escargot
classic garlic-herb butter ~14
Soup & Salad
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French Onion Soup
hearty, rich, peasant style, bowl ~12Spicy Oregon Crab Bisque
cream, tomato, dungeness crab, bowl ~14 -
Classic Wedge Salad
iceberg, pancetta, egg, tomato, crumbles, kalamata olives, roquefort ~13El Gaucho Seafood Louie
Oregon Dungeness crab, wild Pacific prawns, green goddess, English cucumber, tomato ~26 -
Tableside Warm Spinach Salad
bacon, apple cider brandy vinaigrette, goat cheese, smoked bacon, candied pecans ~15Tableside Caesar Salad
classically made from scratch
minimum two ~ 15 per person
Entrées
Steaks & Chops
We proudly serve 28-day dry-aged Niman Ranch All-Natural Prime Certified Angus Beef® and custom-aged Certified Angus Beef® Tenderloin Filets as personally selected by John Tarpoff. Steaks and chops are prepared on our one-of-a-kind charcoal grill in our open exhibition style kitchen.
Served with crimini mushroom cap.
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Baseball Cut Top Sirloin
12 oz ~42Filet Mignon
8 & 12 oz ~58 / 74New York Steak
14 oz ~68 -
Peppercorn New York
14 oz ~71Bone-In New York
18 oz ~76Frenched Rib Chop
18 oz ~72 -
Top Sirloin Diablo
pacific prawns in our own diablo sauce, yukon gold mashed potatoes ~52Steak El Gaucho
8 oz custom-aged filet mignon, lobster medallions, asparagus, béarnaise sauce ~77Filet Medallions Oscar
two 4 oz filets, fresh dungeness crab, asparagus, béarnaise ~74
Tableside
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Chateaubriand
An El Gaucho tradition for two! 20 oz center cut of tenderloin
served with baked potato, asparagus, broiled tomato, cliff sauce ~135 -
Flaming Sword Mixed Grill Brochette
filet mignon, linguiça, red chimichurri, white garlic sauce ~58
Add-ons
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Béarnaise ~5
Roquefort ~5
Peppercorn ~5
Chimichurri ~5
Bordelaise ~7 -
Oscar Style crab, asparagus, béarnaise ~22
Gaucho Style lobster medallions, asparagus, béarnaise ~22
North Atlantic Lobster Tail 8-10 oz ~36
Seared Foie Gras* Hudson Valley, 2 oz ~29
Seafood
Three fresh seafood selections offered nightly.
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Canadian Lobster Tail
lemon beurre blanc ~75Barents Sea King Crab Legs*
drawn butter, 1.5 pounds ~110 -
Diver Sea Scallops
sweet corn, brussels sprouts, smoked bacon, apple cider vin blanc, Oregon hazelnuts ~54Roasted Jumbo Gulf Prawns
dungeness crab, miso ginger sauce, shiitake and herb salad ~48 -
Ahi Tuna
grilled, sashimi grade, soy reduction, miso glaze, pickled ginger, wasabi ~56
Game & Poultry
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El Gaucho Fried Chicken
chimichurri-marinated, caramelized onion gravy, St. John’s salad ~36 -
Columbia River Reserve Oregon
Rack of Lamb
all-natural, hazelnut crust, merlot demi-glace, broiled tomato, asparagus ~56
Shareable Sides
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Gaucho Mac & Coastal Cheddar Cheese
bread crumb topping ~12Yukon Gold Mashed Potatoes
buttery, velvety ~10 / + lobster ~24Crispy Brussels Sprouts
fried, smoked bacon, beurre blanc ~13 -
Scalloped Potatoes
a hint of spice ~11Roasted Sweet Corn
chipotle honey butter ~12Steamed Broccoli
lemon butter, sea salt ~ 8 -
Asparagus
lemon beurre blanc ~12Tableside Baked Potato
russet, butter, sharp cheddar cheese sauce, scallions, fluffed tableside ~8
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 of $30 per 750 ML bottle with a limit of one bottle for every two people. For larger groups with multiple bottles, please inquire within the restaurant. Captain service and crystal stemware will be provided. Please contact us at 503-227-8794 for information.
Dessert
Specialties & Classics
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Mississippi Mud Cake
warm chocolate cake, espresso and kentucky bourbon, madagascar vanilla bean ice cream ~12Crème Brûlée
Bittersweet chocolate & salted caramel ~10 -
Irish Cream Bread Pudding
bourbon caramel, chocolate, madagascar vanilla bean ice cream ~12Homemade Cheesecake
new york style with seasonal fruit coulis ~10 -
Robert’s Lemon Cake
lemon mousse, blackberry sauce ~10Sorbet
olympic mountain magic berry ~8
Tableside Flambé
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Bananas Foster
(for 2 or more) ~14 per person -
Cherries Jubilee
(for 2 or more) ~14 per person
Happy Hour/Cocktails
Happy Hour
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319 Burger
Niman Ranch All-Natural Certified Angus Beef® aged cheddar & Niman Ranch All-Natural bacon ~14Costilla Gigante
spicy El Gaucho BBQ sauce, chimichurri ~23Thai Style Chicken Wings*
crushed peanuts, jalapeño, cilantro, lime 15Pomme Frites
truffle aioli ~6 -
Tenderloin Diablo
sautéed tenderloin tips finished in a cajun style cream sauce ~12Steak Frites
All-Natural Certified Angus Beef® top sirloin, béarnaise, house-cut fries ~18Gaucho Mixed Green Salad
Dijon vinaigrette, candied walnuts & Fuji apples ~6 -
Happy Hour Beverages
Ginger Cosmo ~8
Cuke Gin Drop ~8
El Diablo ~8
319 Old Fashioned ~8Red or White Wine ~7
Premium Red or
Sparkling Wine ~10
Select Beer ~5
Signature Cocktails
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Strawless
El Gaucho Portland and many area restaurants have chosen to go strawless. If you would like a straw, please ask. Sometimes a beverage tastes better through a straw, that’s okay! We are trying to reduce one cocktail at a time. “It’s only one straw,” said eight million people.
#refusesingleuse #stopsucking #saynotoplastic #plasticsucks #refusethestraw ~pricelessClear Creek Crush
A crush can take many forms. You can drink one (mmm…orange crush), you can have one (mmm…bartender), and you can do it to grapes (mmm…wine). This crush features Clear Creek Pear Brandy, a touch of honey, a dash of peach bitters and crushed grapes, shaken, strained and served up with a lemon twist. Let “crush” happen! ~16True Sazerac
The Phylloxera outbreak of the mid 1800’s changed the Sazerac as we now know it. Back in the day it featured cognac. So, we step back in time to the early 1800’s with this old timey combo of Hennessy VSOP, Pechaud Bitters, an Herbsaint wash, chilled and served neat with a lemon peel. A true classic revisited. ~19Ruby
You know her, you love her, you can’t live without her. This University of Puget Sound Junior is also an El Gaucho classic. Citrus vodka, fresh lemon and a splash of Chambord are shaken and served up with a powdered sugar rim. Say hello, she may have seated you! ~15Fiddy-Fiddy
Simple math: 50% Tanqueray Ten plus 50% Dolin Dry Vermouth, perfectly chilled and served up with 2 olives and a lemon twist, equal 110% deliciousness. ~16C.O.W. (Cocktail of the Week)
Fairly unique, occasionally tropical, mostly fun and always inventive. Go ahead… have a COW! ~13 -
Red Ryder
Nobody walks by this sharp, well dressed 6th grader without a double take. This combination of Sauza Hornitos, Pama (pomegranate liqueur) and fresh grapefruit will make you stop and enjoy the ride. We love him! You will too. ~14Tahitian Honey Bee
This Trader Vic’s original features fresh lemon. a squeeze of honey, a dash of Fee Brothers bitters and Mt. Gay Eclipse rum, shake it, serve it up, drink it, and keep the ghost alive. ~14Beso Del Diablo
Your angel may be sitting across from you, or it may be the devil’s kiss. El Jimador Blanco, fresh grapefruit, pineapple juice & Matthew’s Habanero “juice” is shaken and served up with a sugared rim. Flip a coin, heads-angel, tails-devil, either way you can’t lose. ~15Beg to Differ
Ardbeg Uigeadail, a splash of cream sherry, Fee Brothers Aztec Chocolate Bitters, a dash of Riff coffee and egg white are shaken and served up with a Bada Bing. Some may say we’re ruining a great single malt, I beg to differ. ~25Blacknail
Imagine, if you will, your bartender expertly puts ice into an empty glass, adds a shot of Johnnie Walker Black, a splash of Drambuie and a dash of Cherry Heering, stirs earnestly, pinches an orange peel to finish and gently places this unique creation in front of you, leans forward and says gimme all your money or I’ll call your mother. ~15Irwin’s Mule
Portland has changed a lot since your first Moscow mule, in a copper mug, in this building, fifty years ago. El Gaucho’s Copper mug (in the same historic building) features Belvedere vodka, Cock’n Bull ginger beer and fresh lime. Rich history and an eye toward the future, let’s keep Portland “Special” ~14
Featured Spirit
El Gaucho Portland Herradura Double Barrel Reposado
We proudly present a unique, hand blended tequila by Herradura’s own Master Taster Ruben Aceves and the staff here at El Gaucho Portland. Enjoy this complex, one of a kind tequila, “EGPT” neat, on an ice ball, as a margarita, or as one of these El Gaucho originals. Read about our trip to Mexico »
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Jalisco Spritz
A hot day in Jalisco deserves a refreshing cooler. We offer this combo of EGPT, fresh muddled strawberries and cucumber shaken, served tall and topped with sparkling rosé to our hot guests here, who can’t make it south of the border. ~1899 Pesos
This cocktail says hello and watch your back. EGPT, a squeeze of Cocktail Punk smoked orange bitters, a dash of Octomore, muddled sugar and Bada Bing cherry are mixed and served over ice. 99 pesos may not seem like a lot, but a smoky casino in Guadalajara usually takes more than it gives. ~19Cuco
Cuco is not a common mule. In fact Cuco is a donkey, a very happy donkey delivering Herradura to thirsty guests at the distillery. This donkey is no common mule, EGPT, fresh lime, ginger beer and tamarind will make any ordinary mule jealous. ~18 -
Bee Sting
Put on a pair of shorts and move your neighbor’s bee hive in your car. This little road trip is the inspiration behind a unique cocktail. EGPT is featured alongside honey, a dash of Fee Brothers Aztec Chocolate Bitters, a splash of Averna, and a drop of habanero juice, roll up the windows, agitate and serve over ice. ~18Arnold Paloma
With all due respect to Mr. Palmer, this refreshing beverage combo is way better. We tee this cocktail off with ice tea, fresh grapefruit, squeeze of lemon, torn mint and EGPT. Arnie always had a better short game. ~18
General Manager: Gillian Duff Email | Bio
Executive Chef: Steve Cain Email | Bio
Live Music: Mariano & Toshi Monday-Tuesday & Thursday-Friday 7pm | Masud & Tom Sandahl 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).
“Thank you for a wonderful evening start to finish! From the moment we pulled into the valet to the reception from Julie and Lauren and then our waiter Gabriel and team leader Nicholas, everything was perfect. The five course meal was done to perfection by the chefs and tableside service is very fun too. Definitely highly recommended!”
~Yelp | Julie H., 6/16/18
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.
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Resources:
Information Request Form
Event Portfolio
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The elegantly appointed Gold Room is ideal for any special occasion or corporate presentation. Enjoy flexible seating for as many as 30 guests.
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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 up to 16 guests.
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Want us all to yourself? Our Main Dining Room can seat up to 90 guests. The whole restaurant can seat up to 175.
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The entire Bar can be used for a seated dinner and can accommodate 45 guests or for a lively cocktail reception for up to 50.
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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.