El Gaucho Portland

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

  • 503.227.8794

    319 SW Broadway
    Portland, OR 97205
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  • 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.

Now offering steak to go!

We are now offering our steaks, seasonings, and hand-selected wines for pick up.


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.

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. To make that possible, a 20% service charge is included on each check. El Gaucho retains 100% of the service charge. For more information on our service charge, please read here.

*State law requires us to inform you that consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.



  • Beef Rib Gigante*
    spicy maple bourbon glaze, chimichurri sauce ~26

    Wicked Shrimp
    sautéed with our custom wicked spice ~18

    Tenderloin Diablo
    sautéed tenderloin tips, cajun cream sauce ~18

    Sonoma Foie Gras Terrine
    sauternes, pomegranate gelée, fig compote, toasted house brioche ~25

  • Dungeness Crab Cocktail
    fresh horseradish, cocktail sauce [GF] ~18
    + prawns [GF] ~23

    Ahi Tuna Tartare
    smoked soy, crispy ginger, sesame & won tons ~19

    Dungeness Crab Cakes
    crispy panko crust, herb aioli ~20

    Tableside Steak Tartare
    tableside preparation ~23

  • Plancha de Calamari
    linguiça, lemon, chick peas, almonds, tomato, saffron aioli [GF] ~18

    Steamed Clams
    herbs, garlic butter, white wine [GF] ~16

    Northwest Oysters
    1/2 dozen, fresh, half shell [GF] ~18

    garlic-herb butter grilled baguette ~14

Soup & Salad

  • French Onion Soup
    hearty, rich, peasant style ~12

    Spicy Oregon Crab Bisque
    cream, tomato, dungeness crab ~14

  • Classic Wedge Salad
    iceberg, smoked bacon, egg, tomato, crumbles, kalamata olives, roquefort [GF] ~14

    El Gaucho Seafood Louie
    Oregon dungeness crab, wild pacific prawns, green goddess, english cucumber, tomato [GF] ~26

  • Tableside Caesar Salad
    classically made from scratch
    minimum two ~ 16 per person


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.

  • Baseball Cut Top Sirloin
    [GF] 12 oz ~45

    Filet Mignon
    [GF] 8 & 12 oz ~60 / 74

    New York Steak
    [GF] 14 oz ~68

  • Peppercorn New York
    [GF] 14 oz ~71

    Bone-In New York
    [GF] 18 oz ~76

    Bone-In Rib Eye
    [GF] 18 oz, bone-in rib eye ~74

  • Top Sirloin Diablo
    pacific prawns in our own diablo sauce, yukon gold mashed potatoes ~52

    Steak El Gaucho
    8 oz custom-aged filet mignon, lobster medallions, asparagus, béarnaise sauce [GF] ~79

    Filet Medallions Oscar
    two 4 oz filets, fresh dungeness crab, asparagus, béarnaise [GF] ~74


  • Chateaubriand
    An El Gaucho tradition for two! 20 oz center cut of tenderloin
    served with baked potato, asparagus, broiled tomato, cliff sauce ~138

  • Flaming Sword Mixed Grill Brochette
    filet mignon, linguiça, red chimichurri, white garlic sauce [GF] ~58


  • Béarnaise [GF] ~6
    Roquefort [GF] ~6
    Peppercorn [GF] ~6
    Chimichurri [GF] ~5
    Bordelaise [GF] ~7

  • Oscar Style dungeness crab, asparagus, béarnaise [GF] ~22
    Gaucho Style lobster medallions, asparagus, béarnaise [GF] ~22
    North Atlantic Lobster Tail 8-10 oz [GF] ~36
    Seared Sonoma Foie Gras 2 oz. [GF] ~29


Three fresh seafood selections offered nightly.

  • Canadian Lobster Tail
    lemon beurre blanc [GF] ~75

    Alaskan Black Cod
    winter greens, shitake mushroom salad, plum ginger chile sauce [GF] ~48

  • Bacon Wrapped Sea Scallops
    spinach and wild mushroom risotto, truffle essence, butternut squash, dates, pine nuts, tomato conserva [GF] ~54

  • Ahi Tuna
    grilled, sashimi grade, soy reduction, miso glaze, pickled ginger, wasabi [GF] ~56

Game & Poultry

  • Grilled Free-Range Organic Boneless Half Chicken
    sauce à l’Orange, arugula salad [GF] ~34

  • Superior Farms Rack of Lamb
    all-natural, hazelnut crust, merlot demi-glace, broiled tomato, asparagus [GF] ~56

Shareable Sides

  • Risotto ‘Ala Nage
    spinach, wild mushrooms, truffle essence, butternut squash, dates, pine nuts, tomato conserva, gruyère [GF] ~15

    Gaucho Mac & Coastal Cheddar Cheese
    bread crumb topping ~12

    Brussels Sprouts
    crispy, smoked bacon, beurre blanc [GF] ~13

  • Scalloped Potatoes
    a hint of spice [GF] ~12

    Yukon Gold Mashed Potatoes
    velvety [GF] ~11 / + lobster [GF] ~26

    Roasted Sweet Corn
    chipotle honey butter [GF] ~13

    Steamed Broccoli
    lemon butter, sea salt [GF] ~8

  • Sautéed Spinach
    red pepper flakes, lemon, garlic [GF] ~11

    Steamed Asparagus
    lemon beurre blanc, sea salt [GF] ~13

    Tableside Baked Potato
    russet, butter, sharp cheddar cheese sauce, scallions, fluffed tableside ~9


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.


Specialties & Classics

  • Mississippi Mud Cake
    warm chocolate cake, espresso and kentucky bourbon, madagascar vanilla bean ice cream ~12

    Crème Brûlée
    seasonal fruit coulis ~8

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

    Homemade Cheesecake
    new york style with seasonal fruit coulis ~10

  • Robert’s Lemon Cake
    lemon mousse, blackberry sauce ~10

    olympic mountain pineapple ~8

Tableside Flambé

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

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

Happy Hour/Bar/Cocktails

Happy Hour

  • Akaushi Wagyu Burger*
    niman ranch bacon, american cheese, house special sauce, caramelized onions, homemade bread and butter pickles, ciabatta bun ~14

    Steak Frites*
    niman ranch all-natural certified angus beef® top sirloin, béarnaise, house cut fries (gf) ~18

    Grilled Wild Pacific Prawns
    roasted garlic, Calabrian chilies,
    basil, lemon zest, San Giuliano olive oil (gf) ~10

  • French Onion Dip
    house made potato chips (gf) ~9

    Steakhouse Deviled Eggs
    smoked bacon, nori crumble (gf) ~6

    Spanish Chorizo Bites
    parmesan crema, grilled bread ~6

    Brussels Sprout Salad
    marcona almonds, pomegranate molasses, lemon olive oil, Reggiano (gf) ~8

  • Happy Hour Beverages

    Cherry Blossom ~8
    El Diablo ~8
    319 Old Fashioned ~8
    Negroni ~10
    Manhattan ~10

    Red or White Wine ~7
    Premium Red or
    Flama D’or Cava ~10
    Draft Beer ~6

Bar Bites

  • Dungeness Crab Cakes
    crispy panko crust, herb aioli ~18

    Steak Frites*
    niman ranch all-natural certified angus beef® top sirloin, béarnaise, house cut fries [gf] ~24

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

    Beef Rib Gigante
    spicy maple bourbon glaze, chimichurri sauce ~26

  • Classic Wedge Salad
    iceberg, smoked bacon, tomato, egg, kalamata olives, roquefort dressing and crumbles [gf] ~13

    Dungeness Crab Cocktail
    fresh horseradish, cocktail sauce [gf]
    ~18 / + prawns [gf] ~23

    Akaushi Wagyu Burger*
    niman ranch bacon, american cheese, house special sauce, caramelized onions, homemade bread and butter pickles, ciabatta bun ~20

  • Wicked Shrimp*
    sautéed with our custom wicked spice ~18

    Gaucho Mac & Cheddar Cheese
    bread crumb topping ~12

    Plancha De Calamari
    linguica, lemon, chickpeas, almonds, tomato, saffron aioli [gf] ~18

Signature Cocktails

  • Sleighbells
    Get your jolly on with our seasonal favorite, cranberry infused Tuaca sidecar. Festive cocktails, ugly sweaters and fruit cake – Embrace the season! ~15

    Hot Buttered Rum
    Trader Vic’s ghost appears to us in many form. This time of year Vic takes the shape of his classic Hot Buttered Rum, featuring Mount Gay Eclipse. So let’s get toasty and snuggle up to our friendly ghost. ~14

    True 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. ~19

    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! ~15

    My 1st dog was named Matches. He was sweet and at times salty. He loved camping. This cocktail is very similar to that ol’ dog. High West Campfire, Imbue sweet vermouth, dashes of Regans’ orange bitters and Fee Brothers Aztec chocolate bitters are chilled and served up with a salted cherry and cinnamon stick. My mom used to tell us, “Go outside and play with Matches”. You would never, but in this case, you should! ~19

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

    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. ~16

    Matt Zaffino says the freezing level is dropping with a chance of a white out! This creamy combo of vanilla vodka, white creme de cocoa and a touch of Rumpleminze is shaken and served white with a snow capped rim. Time to wax your skis and pull out your chains. ~14

    Beso 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 & Ryan’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. ~15

    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. ~15

Featured Spirit

El Gaucho Portland Woodford Reserve Personal Selection

We proudly present a unique, hand-blended Bourbon by Woodford Reserve’s Master Distiller Chris Morris and the staff here at El Gaucho Portland. Enjoy this complex, one-of-a-kind Bourbon, “G-Blend VII” neat, on an PDX ICE block, in a Manhattan or as one of these El Gaucho originals.

  • G-Blend Classic
    A simple old fashioned featuring G-Blend VII, Angostura Bitters, sugar, orange and a muddled Bada Bing served clean over ice. No frills, classic goodness. ~18

    What’s Next
    This is a unique rotating cocktail featuring G-Blend VII. Small batch infusions are made for a once in a lifetime experience. Please ask you server, “What’s next?” ~17

    Maple Bar
    Sadly, known as a milk drinker, Maple Bar sired some of the top race horses in history including Seabiscuit, Secretariat, and Sal the Turtle to name just a few. This combo of Fee Brothers’ Peach Bitters, a touch of maple syrup, a dash of cinnamon and G-Blend VII, shaken and served up honors the forgotten father of these famous winners. ~18

    The Colonel
    This unique Southern gentleman features G-Blend VII
    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. ~18

  • Cousin Ernie
    Nothing is more eye opening for a couple of soft kids from the northwest than being dropped into the south for the first time, rubbing shoulders with wacky locals and sharing cocktails with an odd ball or two. This cocktail honors the odd ball. G-Blend VII, a dash of Imbue Dry Vermouth, fresh lime, Bitterman’s Tiki Bitters, and a splash of Branca Menta, shaken and served neat. Trust me, it’s always the odd ball you remember! ~18

    Check blending bourbon with Master Distiller Chris Morris off Pete and Nick’s bucket list. This unique combo of muddled ginger, fresh lemon and G-Blend VII is shaken with egg white and served over ice. A huge THANK YOU to Woodford Reserve and Chris Morris’ southern hospitality for making a couple of whiskey geeks dream come true. ~19

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).

El Gaucho Portland is located in the historic Benson Hotel in the heart of Portland. For reservations click here.

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

  • “This restaurant really was something out of this world. The staff took exceptional care of my wife and I and they made sure that our glasses were always full and that we were completely satisfied. It was like stepping back in time when people took pride in their work, I will definitely be back.” ~ D Sharrard, June 23, 2019

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 up to 16 guests.

  • Want us all to yourself? Our Main Dining Room can seat up to 90 guests. The whole restaurant can seat up to 175.

  • 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.

  • 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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