Hours: Open Tuesday-Saturday at 4pm. Last seating is 9pm. Valet parking available.
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 prepared on our one-of-a-kind charcoal grill in an open exhibition-style kitchen. Our commitment is to sourcing the finest ingredients – and we proudly source the best products in the world.
Revel and Celebrate at Home with Our To Go Options
Many of our classic dishes are now available to pick up and enjoy at home. Pick up is available: Tuesday – Saturday • 4–9 pm
Celebration Packages: Enjoying a birthday or anniversary with us is a treasured tradition and until each of our guests feels comfortable joining us in our restaurants, we are providing special Celebration packages for elevated in-home dining for two. Both the Iconic Gaucho Menu and the Surf & Turf package are available for $170 with the option to add select bottles of wine.
Mixed Green Salad
kiln dried cherries, julienne pear, candied pecans, apple vinaigrette ~11
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. Steaks and chops are prepared on our one-of-a-kind charcoal grill in our open exhibition style kitchen.
Baseball Cut Top Sirloin*
12 oz ~45
8 & 12 oz ~60 / 74
Bone-In Rib Eye*
18 oz ~74
Steak El Gaucho*
8 oz custom-aged filet mignon, maine lobster medallions, asparagus, béarnaise sauce ~79
Filet Medallions Oscar*
two 4 oz filets, fresh dungeness crab, asparagus, béarnaise ~74
New York Steak*
14 oz ~68
Peppercorn New York*
14 oz ~71
Bone-In New York*
18 oz ~76
An El Gaucho tradition for two! 20 oz center cut of tenderloin served with baked potatoes, asparagus, broiled tomato, cliff sauce ~138
Flaming Sword Brochette of Tenderloin*
crimini, béarnaise ~58
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 253-272-1510 for information.
*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.
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.
We coordinate so you can celebrate. Our Private Dining team will create an experience for your most important business and personal moments. Our beautiful private rooms provide the perfect venue for your every occasion.
Hailing from Minneapolis, Tony has been in the hospitality industry since 1988. Starting his career as a bellman at the Phoenician Resort in Scottsdale, he quickly discovered a love for the business. A year later, Tony moved back to Minneapolis and started a seven-year stint with the Whitney Hotel, a premier boutique hotel in the city, while completing his degree at the University of Minnesota.
In the fall of 1995, Tony packed up his golf clubs and trekked to Seattle, and also made the switch from hotels to restaurants. Starting as the maître d’ at West Seattle’s iconic Salty’s on Alki, he stayed for nine years and worked his way up to General Manager. After a few years at Ivar’s Salmon House, the opportunity arose to work with friend and colleague Cooper Mills at El Gaucho Seattle. With a strong belief in the concept, atmosphere, character, and integrity that Paul Mackay has created with El Gaucho, Tony has enjoyed his time in fine dining. After all these years he still has the passion to please that he did as a new bellman at the Phoenician resort many years ago.
El Gaucho Bellevue executive chef, Margarito Moreno, says that he seeks to learn something new every day. After 14 years in the kitchen at El Gaucho Bellevue, Margarito is ready to lead and teach, while continuing to grow in his own career. Margarito grew up in Netzahualcoyotl, Mexico and learned to cook from his mother at the age of seven.
He moved to Seattle when he was 20 years old and worked for a variety of restaurants before joining the El Gaucho team in 2005. Over the last 14 years, Margarito has worked in every role and station in the kitchen. Margarito was promoted to Executive Chef because of his natural leadership, hard work ethic, passion for his team, and the El Gaucho culture and values.
Margarito enjoys spending time with his wife, Beatriz, his two daughters and son, his first grandchild and their dog.
Live Music: Eric Verlinde Tuesday, Thursday, Saturday – 5:30-8:30pm. Tom Kellock Wednesday, Friday – 5:30-9:30pm.