El Gaucho Tacoma
Iconic, old-school steakhouse.
Hours: Open Tuesday-Saturday at 4pm. Last seating is 9pm. Call to place your order for pickup.
Valet: Valet is complimentary. Located on the corner of 22nd & Pacific (across from the Mullan’s Collision Center and right around the corner of the Melting Pot. View Map »
Iconic, old-school steakhouse.
Hours: Open Tuesday-Saturday at 4pm. Last seating is 9pm. Call to place your order for pickup.
Valet: Valet is complimentary. Located on the corner of 22nd & Pacific (across from the Mullan’s Collision Center and right around the corner of the Melting Pot. View Map »
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
Menus
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 – Thursday • 4-9 pm; Friday – Saturday 4-7 pm
Call 253.272.1510 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.
Dinner
Starters
Wicked Shrimp
sautéed with our custom wicked spice ~24
Diver Sea Scallops*
lemon beurre blanc ~29
Prawn & Crab Cocktail
wakame salad, cocktail sauce ~30
crab cocktail ~33 / prawn cocktail ~24
Dungeness Crab Cakes
apple & fennel slaw, herb aioli ~29
Pecan Crusted Brie
honey, cherry balsamic reduction, fuji apple ~18
Chef’s Pork Belly
apple compote, maple gastrique ~18
Fried Calamari
roasted poblano aioli ~ 18
A5 Miyazaki Wagyu New York*
grilled rare, pickled pearl onions, mustard seeds, red wine demi-glaze 4 oz. ~ 85
Tenderloin Diablo
sautéed tenderloin tips, cajun cream sauce ~21
Steak Tartare
tableside preparation ~23
Escargot
garlic herb butter ~19
Soup & Salad
French Onion Soup
rich peasant style ~16
Dungeness Crab and Butternut Squash Bisque
hazelnut granola, banana crème fraîche ~15
Insane Truffle Soup
white truffle oil, wild mushrooms, cream ~15
Fall Spinach Salad
poached bosc pears, roasted delicata squash, marcona almonds, gorgonzola, bacon, brown sugar vinaigrette ~ 15
Classic Wedge Salad
iceberg, pancetta, tomato, kalamata olives, egg, roquefort dressing ~14
Tableside Caesar Salad*
classically made from scratch
minimum of two ~ 17 per person
Tableside 410 Salad*
balsamic vinaigrette, crab, shrimp ~18
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
Signature Trio*
4 oz each, filet mignon with bordelaise, new york with peppercorn, top sirloin gaucho style ~95
New York Steak*
14 oz ~79
Peppercorn New York*
14 oz ~82
Bone-In New York*
18 oz ~85
Tableside
Chateaubriand*
An El Gaucho tradition for two! 20 oz center cut of tenderloin served with baked potatoes, asparagus, broiled tomato, cliff sauce ~165
Flaming Sword Brochette of Tenderloin*
crimini, béarnaise ~72
Add-ons
Béarnaise* ~7
Roquefort ~7
Peppercorn* ~7
Bordelaise ~7
Truffle Butter ~9
Oscar Style* crab, asparagus, béarnaise ~25
Gaucho Style* lobster medallions, asparagus, béarnaise ~25
Canadian Lobster Tail 10-12 oz ~105
Grilled Prawns three prawns ~16
Diver Scallops three scallops ~29
Seafood
Two fresh seafood selections offered nightly.
Canadian Lobster Tail
10-12 oz, drawn butter ~105
King Crab Leg
drawn butter ~95
Alaskan King Salmon
seasonal preparation ~60
Chilean Sea Bass
seasonal preparation ~65
Grilled Prawn Linguine
cream sauce, cherry tomato, capers ~45
add crab ~12
add diver sea scallops ~29
Game & Poultry
Oven Roast Half Chicken
roasted corn, mushroom ragout ~39
Superior Farms Rack of Lamb*
all-natural, romesco sauce, grilled asparagus ~72
Vegetarian
Oven Roasted Cauliflower
red pepper pesto, butternut squash, capers, garlic crisps, balsamic glaze ~28
Shareable Sides
Gaucho Mac & Cheddar Cheese
bread crumb topping ~14 / add lobster +21
Yukon Gold Mashed Potatoes
creamy, velvety ~14
Lobster Mashed Potatoes
maine lobster cream sauce ~28
Scalloped Potatoes
a hint of spice ~15
Crispy Brussels Sprouts
balsamic reduction, beurre blanc, pancetta ~14
Roasted Sweet Corn
chipotle honey butter ~14
Asparagus
lemon beurre blanc ~14
Roasted Broccoli & Butternut Squash
marcona almonds, pomegranate beurre blanc ~16
Tableside Baked Potato
russet, butter, sharp cheddar cheese sauce, scallions, brushed with bacon fat and fluffed tableside ~10
Sautéed Mushrooms
shallots, garlic, white wine, butter ~13
French Fries ~8
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 253-272-1510 for information.
Dessert
Desserts & After Dinner Drinks
Crème Brûlée
classic ~12
The Chocolate Cake
vanilla bean ice cream, white chocolate flakes ~12
Banana Bread Pudding
vanilla bean ice cream, bourbon caramel sauce,
fresh fruit ~14
Tableside Flambé
minimum order of two
Bananas Foster
~16 per person
Cherries Jubilee
~16 per person
Florida Key Lime Pie
sweet whipped cream, graham cracker crust ~13
Olympic Mountain Sorbet
seasonal ~8
Gaucho Affogato
espresso, vanilla bean ice cream ~ 13
Espresso Martini
vanilla vodka, five farms irish cream, tippy cow chocolate liqueur, espresso ~18
Tiramisu Martini
coffee liqueur, rumchata, tippy cow chocolate liqueur, heavy cream, chocolate & espresso powder ~16
Gaucho Irish Coffee
jameson irish whiskey, five farms irish cream, coffee, vanilla infused whipped cream ~16
Eggnog Chai Martini
evan williams eggnog, vanilla chai infused evan williams bourbon, heavy cream ~16
Affogato Ala Rum
ron zacapa 23 year rum, caffè borghetti espresso liqueur, vanilla bean ice cream ~18
Maple Bourbon Espresso Martini
old forester bourbon, coffee liqueur, barrel-aged maple syrup, espresso ~18
Cocktails
Cocktails
Speakeasy Manhattan
blanton’s single barrel bourbon, carpano antica sweet vermouth, bittermans xocolatl mole bitters, rich demerara simple syrup, luxardo cherries, cinnamon & apple wood chips, smoking box preparation ~40
El Gaucho Classic Old Fashioned
buffalo trace bourbon, angostura bitters, demerara simple, luxardo cherry, orange peel ~18
Gaucho Barrel-Aged Manhattan
captain’s choice bourbon, maraschino cherry liqueur, sweet vermouth, cherry brandy, Peychaud’s bitters ~17
Smoked Old Fashioned
el gaucho maker’s mark private select, frangelico, angostura bitters, simple syrup, absinthe wash, smoked tableside preparation, hickory chips ~24
Tacoma Paloma
hornitos plata tequila, grapefruit Liqueur, grapefruit juice, agave syrup, muddle lime ~17
Flying US 1
michter’s single barrel rye, aperol, amoro, lemon juice 20
Pear Drop
ketel one vodka, st. george spiced pear, triple sec, lemon juice, cinnamon & burnt brown sugar simple syrup ~18
Pineapple Fancy
plantation stiggins’ fancy pineapple rum, angostura bitters, muddled lime, ginger syrup, cinnamon & burnt brown sugar simple syrup, pineapple juice, soda water ~18
Red Cadillac Margarita
campo bravo reposado, muir family cranberry pureé, muddled orange & lime, triple sec, sweet & sour ~18
Gin-Ger Cranberry
tanqueray london dry gin, muir family canberry pureé, ginger bitters, muddled orange, cranberry juice, orange juice, & ginger ale ~18
PNW Manhattan
woodinville straight bourbon, market spice infused sweet vermouth, orange bitters ~20
Gaucho Mai Tai
santa teresa 1796 rum, pineapple & orange juice, orgeat syrup, Myer’s dark rum float, luxardo cherries, edible orchid ~18
Gaucho French 75
strawberry infused oxley gin, limoncello, simple syrup, lemon juice, yellowhawk white sparkling wine, lemongrass aroma
flavour blaster (tableside preparation) ~ 22
XXX Martini
choice of vodka or gin
stoli elit vodka or No.3 london dry gin, bleu cheese stuffed olives ~26
Bartender’s Choice
a unique rotating cocktail crafted by el gaucho’s bartenders
-Ask your server-
Strawberry Limeade Mule
strawberry & lime infused rum, house-made ginger syrup, sweet & sour, topped with soda ~17
Gaucho Cosmo
triple berry infused vodka, triple sec, cranberry juice, sweet & sour ~16
Bar
Bar Menu
Fall Spinach Salad
poached bosc pears, roasted delicata squash, marcona almonds, gorgonzola, bacon, brown sugar vinaigrette ~15
Dungeness Crab & Butternut Squash Bisque
hazelnut granola, banana crème fraîche ~17
Insane Truffle Soup
white truffle oil, wild mushrooms, cream ~15
Prawn & Crab Cocktail
wakame salad, cocktail sauce ~30
Wicked Shrimp
sautéed with our custom wicked spice ~24
Tenderloin Diablo
sautéed tenderloin tips, cajun cream sauce ~21
Dungeness Crab Cakes
apple & fennel slaw, herb aioli ~27
Chef’s Pork Belly
apple compote, maple gastrique, pickled carrot ~18
Diver Sea Scallops*
lemon beurre blanc, chives ~24
Fried Calamari
roasted poblano aioli ~18
Pecan Crusted Brie
honey, cherry balsamic reduction, fuji apple ~18
Escargot
garlic-herb butter ~19
Steak Frites*
dry-aged Niman Ranch all-ntural Certified Angues Beef New York Strip, sauteed wild mushrooms, onion, red bell peppers, bordelaise, fries ~28
El Gaucho Burger*
1/2 lb certified angus beef® tenderloin, Niman Ranch all-natural bacon, ny sharp cheddar cheese, chipotle aioli, lettuce, tomato, onion ~18
Taste Of Gaucho*
dry-aged Niman Ranch all-natural Certified Angus Beef® top sirloin, lobster medallion, asparagus, béarnaise, truffle mashed potatoes ~28
*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:
Merica Ocsan
253.272.4424 | Email
General Manager, El Gaucho Tacoma
Tacoma native Sarah Choi grew up in the hospitality industry working in her parents’ hotels and restaurants at an early age. As a teenager, she worked at Red Robin, Joey Kitchen and C.I. Shenanigans before joining the El Gaucho team in 2016. She wanted to learn the art of fine dining and knew that the best way to do that was through the doors of El Gaucho. Due to her work ethic and fascination with spirits, Sarah was quickly promoted to captain and eventually managed the wine and spirits program. She has created an exceptional program and established partnerships to ensure that El Gaucho receives highly allocated and exclusive spirits. Her leadership and commitment to her team resulted in her promotion to general manager in 2022.
Sarah and her significant other, John, met while working at El Gaucho and enjoy spending time with their Pomeranian, Gordon Ramsey, and Sarah’s close-knit family. She and John enjoy new adventures that push her out of her comfort zone, and then relaxing with a classic Old-Fashioned cocktail.
Executive Chef, El Gaucho Tacoma
Executive chef Jesus Boîtes has been part of the El Gaucho team since 2001 and over the last 21 years, has become an inspirational and dedicated leader. He began his career working at Black Angus, Pacific Grill, and eventually as a broiler cook at Daniel’s Broiler before joining El Gaucho. He impressed founder Paul Mackay and former corporate executive chef Ken Sharp by cooking the perfect porterhouse to medium rare and they both knew he was the right leader for El Gaucho Tacoma. Chef Jesus is known for being passionate and rigorous about food quality, consistency and standards and says he “bleeds Gaucho.”
Jesus was born in Mexico and then moved to California with his parents. At 21 years old, he moved to Washington on his own to begin his career. Chef Jesus spends his down time playing basketball and swimming at the local YMCA and he is exceptionally proud of his three children, including his son Pepe, now a server at El Gaucho. He enjoys watching them become the best versions of themselves and they spend Sundays dining out where he says he is always impressed by his children’s elevated palates. He would love to travel to Brazil and Costa Rica and continue to explore new culinary discoveries.
Live Music: Kacey Evans, Tuesday-Thursday 6:00-10:00pm ; Sandy Harvey, Friday-Saturday 6:00-10:00pm.