El Gaucho Seattle

Join us as we honor our history and begin a new era in Seattle’s Union Stables building, on the corner of Western and Blanchard.


Hours: Open Tuesday-Saturday at 4pm. Last seating is 9:30pm Tuesday-Thursday; 10pm Friday-Saturday. Happy Hour: Tuesday–Saturday 4-6pm. Call to place your order for pickup.

Valet: $12 valet. Street parking available.

Join us as we honor our history and begin a new era in Seattle’s Union Stables building, on the corner of Western and Blanchard.

Hours: Open Tuesday-Saturday at 4pm. Last seating is 9:30pm Tuesday-Thursday; 10pm Friday-Saturday. Happy Hour: Tuesday–Saturday 4-6pm. Call to place your order for pickup.

Valet: $12 valet. Street parking available.

Reservations are extremely limited on December 14th. Please call the restaurant for availability.

We are closed Christmas, New Year’s Day, and January 2nd.

Special Holiday Hours
Christmas Eve: 3pm, last seating at 8pm
New Year’s Eve: 3pm, last seating at 10pm


Our menu features fresh seafood selections and 28-day dry-aged Niman Ranch Prime Certified Angus Beef® prepared on our one-of-a-kind charcoal grill in an open exhibition-style kitchen. We proudly source the best products in the world.

To Go Menu

Many of our classic dishes are now available to pick up and enjoy at home.
Pick up is available: Tuesday – Saturday • 4-9 pm

Call 206.728.1337 to place your order for pickup.
For delivery, we recommend Caviar. Order here.

Please note: Revelers Club members may earn loyalty points on all regular To Go orders.
Reward Dollars, Birthday or Anniversary gifts may not be redeemed on To Go orders.



Wicked Shrimp
sautéed with our custom wicked spice ~24

Diver Sea Scallops*
lemon beurre blanc, chives ~29

Tenderloin Diablo*
sautéed tenderloin tips, cajun cream sauce ~21

Northwest Oysters
half dozen on the half shell ~27

Dungeness Crab Cakes
red pepper pesto, roasted garlic ~29

garlic-herb butter ~19

Prawn & Crab Cocktail
‘goma wakame, diablo spice, cocktail sauce ~30
crab cocktail ~33 / prawn cocktail ~24

Fried Calamari
pickled fresno chilis, zesty parmesan sauce ~18

Ahi Tuna Tartare 
olive tapenade, smoked pineapple, onion, crispy wonton, black garlic miso ~19

Steak Tartare*
prepared tableside ~23

Soup & Salad

French Onion Soup
rich peasant style ~16

Insane Truffle Soup
seasonal mushrooms, black truffle, cream ~15

Tableside Caesar Salad*
classically made from scratch
minimum of two ~17 per person

Mixed Green Salad
kiln dried cherries, julienne pear, candied pecans, apple vinaigrette ~13

Classic Wedge Salad
iceberg, pancetta, tomato, egg, 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 ~71 / 83

Bone-In Rib Eye*
18 oz ~85

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

A5 Miyazaki Wagyu
4oz, seasonal preparation ~85

New York Steak*
14 oz ~79

Peppercorn New York*
14 oz ~82

Bone-In New York*
18 oz ~85


Flaming Sword Brochette of Tenderloin*
crimini, béarnaise ~72

Steak Diane
four 4oz filets with a tableside Diane sauce for two
served with seasonal vegetables ~135

An El Gaucho tradition for two!
20 oz center cut of tenderloin served with baked potatoes, asparagus, broiled tomato, cliff sauce ~165


Béarnaise* ~7
Roquefort ~7
Peppercorn ~7
Bordelaise ~7

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

Canadian Lobster Tail  10-12 oz tail ~105
Grilled Prawns  three prawns ~16
Grilled Scallops  three scallops ~29

Seafood & Specialties

Chilean Seabass
seasonal preparation ~68

Canadian Lobster Tail

10-12 oz, drawn butter ~105

Ahi Tuna
seasonal preparation ~57

Grilled Scampi Pasta
preserved lemon cream sauce, fresh herbs, tagliatelle ~45
add crab ~12  |  add scallops ~24

Oven Roasted Half Chicken
mushroom ragout, roasted corn ~39

house gnocchi, seasonal preparation ~35

Shareable Sides

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

Yukon Gold Mashed Potatoes
buttery, velvety ~14 / + lobster ~28

Lobster Mashed Potatoes
maine lobster cream sauce ~28

Crispy Brussels Sprouts
bacon fat balsamic, pecorino cheese ~14

Roasted Sweet Corn
chipotle honey butter ~14

lemon beurre blanc ~14

Mushroom Risotto
mushroom stock, reggiano, breadcrumbs ~15

French Fries
truffle aioli ~8

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

Kimchi Creamed Spinach
house fermented kimchi, toasted breadcrumbs, white wine ~ 16

Wagyu Poutine
wagyu short rib, beecher’s cheese curds, beef gravy ~28

Tableside Baked Potato
russet, butter, sharp cheddar cheese sauce, scallions, brushed with bacon fat and fluffed tableside ~10

Wine & Spirits

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 $35 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 ~12

Bread Pudding
creme anglaise, caramel, irish cream ~12

Madagascar Vanilla Ice Cream

Tableside Flambé

minimum order of two

Bananas Foster
~16 per person

Cherries Jubilee
~16 per person

Chocolate Cheesecake
from Bakery Nouveau ~12

Key Lime Pie
sweet whipped cream, graham cracker crust ~13

Olympic Mountain Sorbet
seasonal selection ~8


Signature Cocktails

Barrel Aged Negroni
sipsmith gin, campari, cocchi americano bianco, martini & rossi extra dry ~20
– Aged 45 Days In New American Oak Barrels –

Autumn Ember
makers mark el gaucho private barrel bourbon, pumkin spiced syrup, orange bitters ~20

The Vintage Fig
old forester 100 proof bourbon, caramelized fig syrup, plum bitters, atomized with absent ~18

Blood Orange Old Fashioned
People’s Choice Winner 2017 Seattle
Old Fashioned Faceoff
buffalo trace bourbon, stirrings blood orange bitters, brown sugar simple syrup, angostura bitters ~19

Smoldering Brew
coffee bean infused woodinville bourbon, woodinville barrel-aged maple syrup, mole bitters ~24
– Smoked Tableside –

Acai Sidecar
hennessy vs, acai liqueur, simple syrup, lemon ~21

Gaucho Manhattan
woodinville rye, carpano rosso, cherry heering, angostura bitters ~19

The Golden Marg
casamigos reposado tequila, caribbean pineapple liqueur, lime, pineapple, botanica angelica amaro float ~22

Harmony’s Flight
eagle rare 10 year bourbon, crème de cassis, vanilla syrup, lemon ~17

The City Of Gardens
empress gin, rhubarb liqueur, coconut syrup, lemon ~19

Diplomatic Pear
diplomatica reserva, manzanilla sherry, pear rosemary syrup, lemon, cardamom bitters ~21

Mezcal Bramble
ilegal joven mezcal, crème de mure, lemon simple syrup ~19

Pompadour Sour
nolets gin, acai liqueur, amaro nonino, simple syrup, lemon ~22

Rosemary’s Daiquiri
bacardi silver rum, clear creek pear liqueur, pear rosemary syrup, lime, rosemary aroma flavour blaster ~24
– Tableside Preparation –

Gaucho Cosmo
mixed berry infused vodka, cointreau, lime, cranberry, simple syrup ~17

Pearadise Breeze
timberline vodka, pear rosemary syrup, topped with yuzu soda ~19

Dragon Lava Spritz
titos vodka, wild roots huckleberry vodka, topped with rose cava, dragon fruit popping boba ~19

Bartender’s Choice
A unique rotating cocktail crafted by El Gaucho’s Bartenders ~16 -Ask your server

Rustic Paper Plane
woodinville bourbon, botanica angelica amaro, aperol, lemon ~17

Zero-Proof Cocktails

Boba Berry Bubbles
fluere alcohol free raspberry liqueur, alcohol removed sparkling rose cava, dragan fruit popping boba ~12

fluere alcohol free botanical spirit, half & half, espresso, pumpkin spiced syrup ~12

Pearfectly Botanical Fizz
fluere alcohol free botannical spirit, seedlip garden alcohol free spirit, seedlip grove alcohol free liqueur, pear rosemary syrup, topped with tonic ~12

I Fig You Not
fluere alcohol free smoked agave spirit, seedlip spice 94alcohol free spirit, pathfinder alcohol free spirit, caramelized fig syrup ~12

fluere spiced cane alcohol free spirit, flueur raspberry alcohol free liqueur, lime, simple syrup ~12

Dessert Cocktails

Espresso Martini
timberline vodka, mr. black coffee liqueur, espresso, rich demerara simple syrup ~18

Snicker Doodle Martini
stoli vanilla vodka, disaronno, cinnamon whiskey, heavy cream, cinnamon-sugar rim ~18

Gaucho Coffee
ron zacapa 23 rum, kahlua, disaronno, topped with coffee and whipped cream ~16

Mayan Manhattan
ilegal reposado mezcal, el tesoro reposado tequila, giffard cocao white liqueur, simple syrup, mole bitters ~20

tuaco, espresso, poured over scoop of vanilla ice cream ~12

Happy Hour

Happy Hour

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

Mixed Greens Salad
kiln dried cherries, julienne pear, candied pecans, fuji apple vinaigrette ~7

Tenderloin Diablo*
sautéed tenderloin tips, cajun cream sauce ~17

Union Stables Burger*
6oz patty, bacon, b&b pickles, provolone, caramelized onion chipotle aioli, served with fries ~20

Sticky Ribs*
korean marinade, scallion, kimchi ~14

Steak Sandwich*
sirloin steak, grilled halloumi cheese, mushrooms, pickled red onions, demi glace ~28

Squid Ink Dumplings*
Ibérico ham, A5 wagyu, artichoke cream sauce, giardiniera ~21

Gaucho Fries
truffle aioli ~5

Wagyu Poutine
wagyu shortrib, beecher’s cheese curds, beef gravy ~26

Fried Calamari
pickled fresno chilis, zesty parmesan sauce ~16

Oyster & Wine Pairing

Half Dozen   65  |  Full Dozen   85

Fresh oysters paired with a choice of:

 COR Cellars “AGO” Chardonnay 2020
Celilo Vineyard, Columbia Gorge,Washington
– or –
Rezabal Rosé 2022
Getariako Txakolina, Spain


Draft Beer | $6

Pike Brewing Space Needle IPA
Manny’s Pale Ale
Crossbuck Switcher Kölsch
Roger’s Pilsner

Wine Selections | $10

House Bubbles
House White
House Rosé
House Red

Select Cocktails | $12

Gin Martini
Vodka Martini


Rye Breeze
woodinville rye, cocchi americano bianco grapefruit, simple syrup, angostura bitters float

Lunar Cassis Twist
el jimador tequila, crème de cassis, lime, orange, agave

Fiesta Rosata
wheatley vodka, raspberry liqueur, topped with lime & yuzu soda

*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:
Kristina Thorne
206.267.5510 | Email

General Manager and 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 shortly thereafter promoted to Executive Chef.  After three years working closely with chef Jason Wilson, Kirin came back to lead the El Gaucho Seattle culinary team as Executive Chef at the new Seattle Union Stables location. In 2023, he was promoted to General Manager.

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 6-9pm; Martin Ross, Friday-Saturday 6-10pm.