El Gaucho Seattle

Join us as we honor our history and begin a new era in Seattle’s Union Stables.


Hours: Open Tuesday-Saturday at 4pm. Last seating is 9pm. Valet parking is available.
Happy Hour: Tuesday–Friday 4-6pm

We will be closed Thanksgiving Day, Christmas Day and New Year’s Day.

Please note: In accordance with King County’s mandate, all guests 12 years or older are required to show proof of full COVID-19 vaccination or a negative test result taken within 72 hours of your reservation. All guests are required to wear face masks to enter the restaurant and when not seated at their table.


We will be closed Christmas Day and New Year’s Day.
We are offering special holidays hours:
Christmas Eve seating 3-8pm
New Year’s Eve seating 3-10:30pm

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

Celebration packages and many of our classic dishes are now available to pick up and enjoy at home.

Pick up is available: Tuesday – Saturday • 4–9 pm

Order Online

or call 206.728.1337

Revel and Celebrate Life at Home

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 $180 with the option to add select bottles of wine.

Iconic Gaucho Menu

Caesar Salad For Two
classically made from scratch

An El Gaucho tradition for two! 20 oz center cut of tenderloin served with mashed potatoes, asparagus, cliff sauce

Key Lime Pie For Two
sweet whipped cream, graham cracker crust

Surf & Turf Menu

Caesar Salad For Two
classically made from scratch

12 Oz Filet and Fresh Fish
28-day dry-aged Niman Ranch All-Natural Prime Certified Angus Beef® Tenderloin Filets; Fresh Fish simply grilled, lemon beurre blanc

Side of Roasted Sweet Corn
and Yukon Gold Mashed Potatoes

Key Lime Pie For Two
sweet whipped cream, graham cracker crust

Add on a Bottle or Two!

AQUA 20th Sparkman Chardonnay ~30
Fire & Vine Rosé ~25
Fire & Vine Cabernet Sauvignon ~40
Nicolas Feuillatte ~50



Wicked Shrimp
sautéed with our custom wicked spice ~22

Diver Sea Scallops*
lemon beurre blanc, chives ~20

Fresh Dungeness Crab Cakes
apple and fennel slaw, herb aioli ~27

garlic-herb butter ~14

Tenderloin Diablo*
sautéed tenderloin tips, cajun cream sauce ~19

Steak Tartare*
prepared tableside ~23

Soup & Salad

French Onion Soup
hearty, rich, peasant style ~13

Truffle Soup
seasonal mushrooms, black truffle ~15

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

Mixed Green Salad
kiln dried cherries, julienne pear, candied pecans, apple vinaigrette ~12

Classic Wedge Salad
iceberg, pancetta, tomato, egg, crumbles, kalamata olives, roquefort ~14

Gaucho Salad
mixed greens, baby shrimp, cherry tomatoes, roquefort dressing ~16

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 ~47

Filet Mignon*
8 & 12 oz ~69 / 83

Bone-In Rib Eye*
18 oz ~78

Steak El Gaucho*
8 oz custom-aged filet mignon, maine lobster medallions, asparagus, béarnaise sauce ~89

Filet Medallions Oscar*
two 4 oz filets, fresh dungeness crab, asparagus, béarnaise ~87

New York Steak*
14 oz ~72

Peppercorn New York*
14 oz ~75

Bone-In New York*
18 oz ~79


Flaming Sword Brochette of Tenderloin*
crimini, béarnaise ~72

An El Gaucho tradition for two!
20 oz center cut of tenderloin served with baked potatoes, asparagus, broiled tomato, cliff sauce ~155


Béarnaise* ~6
Roquefort ~6
Peppercorn ~6
Bordelaise ~6

Oscar Style* crab, asparagus, béarnaise ~25
Gaucho Style* lobster medallions, asparagus, béarnaise ~25

One King Crab Leg  lemon beurre blanc ~49
Canadian Lobster Tail  18-20 oz tail ~125
Grilled Prawns  3 prawns ~16
Grilled Scallops  3 scallops ~20

Seafood & Specialties

Grilled Halibut
seasonal preparation ~55

Grilled Sea Bass
seasonal preparation ~55

Canadian Lobster Tail
18-20oz, drawn butter ~125

house gnocchi, parmesan cream, wild mushrooms, toasted breadcrumbs ~35

Oven Roasted Half Chicken
mushroom ragout, roasted corn ~35

Diver Sea Scallops
& Grilled Prawn Linguine

fresh herb, beurre blanc ~45

Shareable Sides

Gaucho Mac & Cheddar Cheese
bread crumb topping ~14
+ lobster ~21

Yukon Gold Mashed Potatoes
creamy ~12 / +lobster ~26

Scalloped Potatoes
a hint of spice ~13

Crispy Brussels Sprouts
harissa aioli ~14

Roasted Sweet Corn
chipotle honey butter ~14

lemon beurre blanc ~14

French Fries
truffle aioli ~8

Tableside Baked Potato
russet, butter, sharp cheddar cheese sauce, scallions, fluffed tableside ~8

Sautéed Mushrooms
shallots, garlic, white wine, butter ~13


View 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 206-728-1337 for information.



Crème Brûlée
classic, fresh berries ~10

Baileys Bread Pudding
crème anglaise, goat milk caramel, olympic mountain ice cream ~12

Madagascar Vanilla Ice Cream

Chocolate Cheesecake
from Bakery Nouveau ~12

Key Lime Pie
sweet whipped cream, graham cracker crust ~12

Olympic Mountain Sorbet
seasonal selection ~8

Bananas Foster Flambe


Signature Cocktails

Barrel-Aged Gaucho Manhattan
straight kentucky bourbon, sweet vermouth, maraschino, cherry liqueur, peychaud & angostura bitters ~16

Gaucho Cosmo
strawberry, raspberry infused vodka, orange liqueur, cranberry juice, lime juice ~14

Blood Orange Old Fashioned
old forester bourbon, stirrings blood orange bitters, brown sugar simple syrup, angostura bitters ~17

Gaucho Paloma
tequila, lime juice, grapefruit juice, blood orange balsamic reduction, ginger beer ~14

Maple Old Fashioned
rittenhouse rye, angostora and orange bitters, maple sugar syrup ~14

Seattle Sour
washington apple infused woodinville straight bourbon, egg white, simple syrup, lemon, topped with a washington red wine float ~18

The One Hundred Dollar Martini
2oz beluga gold line vodka, .5oz hennessy paradis imperial cognac, .5oz grand marnier 100, garnished with orange twist ~100

house infused vodka, aperol, fresh lemon, lime juice, simple syrup, topped with champagne ~13

Irish Pear Mule
anjou pear infused jameson, lime, ginger beer ~14

California Ave Manhattan
valencia orange infused sazerac rye, carpano antica sweet vermouth, regan’s citrus bitters ~18

Happy Hour

Happy Hour

Available in lounge only. Tuesday–Friday 4-6pm. Not valid on holidays.

Wicked Shrimp
sautéed with our custom wicked spice ~15

Union Stables Burger*
6oz dry-aged patty made in-house, bacon, b&b pickles, provolone, carmelized onion, chipotle aioli ~15

Steak Sandwich*
niman ranch dry-aged couloutte, chimchurri, onion butter baguette ~20

Mixed Greens Salad
roasted grapes, julienne pear, candied pecans, fuji apple vinaigrette ~7

Gaucho Fries
truffle aioli ~5

Draft Beer | $6

Georgetown Brewing Bodhizafa APA
Weihenstephaner Vitus Weizenbock
Future Primitive Plisner
Locust Cider

Wine Selections | $10

Vandori Pino Grigio
Jeio Prosecco
Fire & Vine Rosé
Drumbeller Cabernet Sauvignon


Gin Martini
Vodka Martini


Gaucho Cosmo
mixed berry infused wheatley vodka, triple sec, cranberry, fresh lime, sour

Thai Lotus Lemon Drop
thai basil-lemon wheatley vodka, cointreau, lemon, simple syrup, smoke pineapple syrup, sugared rim

Irish Pear Mule
anjou pear infused jameson, lime, ginger beer

*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.

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 private rooms provide the perfect venue for your occasion.

Event Director:
Anna Lee
206.267.5510 | Email


General Manager, El Gaucho Seattle

Rob Frost is the consummate hospitality professional. His reputation as a dedicated teacher, mentor and a proven ability to develop a strong team caught the interest of Fire & Vine Hospitality. In January, 2020, he chose to take the helm at El Gaucho Bellevue after hearing what he describes as the company’s “refreshing and positive vision.”

Rob spent his early career washing dishes in Sun Valley, Idaho to support his desire to ski but he loved the restaurant industry so much, he never looked back. Since then, he has worked in some of the Pacific Northwest’s best-known restaurants including the Union Square Grill, Hiram’s, and Ray’s Boathouse. Since 2012, Rob served as director of operations for Emory’s on Silver Lake in Everett, WA.

An avid outdoorsman, Rob enjoys spending time with his wife, Danielle and their son, Robert Jr. Rob fills his days off golfing, boating, fishing and bike riding adventures, as well as tending their extensive garden.

Executive Chef, El Gaucho Seattle

Chef Kirin Chun grew up in a family of cooks and began his culinary career at age 16 for restaurants in the Pacific Northwest, gaining experience and accolades along the way. He joined the El Gaucho Seattle team in 2014 as a pantry cook and was quickly promoted to Executive Sous Chef. In late 2017, Kirin was selected to join Miller’s Guild as the Chef de Cuisine and was quickly promoted to Executive Chef.  After three years working closely with chef Jason Wilson, Kirin has come home to lead the El Gaucho Seattle culinary team as Executive Chef at the new Seattle Union Stables location.

Kirin stays on top of new cooking trends through a lot of Instagram, cookbooks, and going out to eat whenever possible. In his free time, Kirin enjoys working on cars and motorcycles, fixing anything, drawing and writing.

Live Music: Paul Richardson, Tuesday-Thursday 5:30-8:30pm; Martin Ross, Friday-Saturday 5:30-9:30pm.