After you open the first set of glass doors and enter the second, padded green set, you find yourself in an open, huge, swanky space. It’s actually a feat of restaurant engineering – there are large walkways to allow for waiters walking through, a bar dominating a corner, and a clear view into the kitchen. While it was a large space, it flowed, with both intimate areas and large tables for parties.That is not El Gaucho.
Next came their classic caesar salad ($12), prepared to order tableside, using an old school method with a dressing recipe from Tijuana: egg yolk, dijon mustard, garlic, salt, pepper, and anchovies. The plates were coated with lemon for tang, and each finished salad was dusted with freshly grated parmesan-reggiano. Nice.It started delicately – a soft boiled egg, rolled in panko, with white truffle oil.
After the caesar came mushroom soup ($12), topped with truffle oil. Made entirely with criminis, the mushroom slices were cooked perfectly, with just a bit of bite, and the soup was an incredibly savory, almost gravy consistency. I wanted to eat it in front of a fire with oven mitts, it was just that comforting.
The steak course was their trio ($63): a three ounce filet with bordelaise, two four ounce steaks, a top sirloin with lobster and béarnaise or steak El Gaucho, and a peppercorn New York. The filet mignon had a light hit of pepper, but was melting, subtle. The peppercorns were strong on the New York, but lent a sweetness. The steak El Gaucho was closest to what you would probably think of as a steakhouse steak, big and meaty, with the delicate lobster and peppery sweetness from the steak sauce mixed with the béarnaise.
Before dessert, they brought out a fruit plate, with nuts, dates, and pears, something I’m pretty sure I’ve only seen before or since in still life paintings.
As we ate, the Wine Captain, James, came through and gave recommendations. The guy was hilarious, and should write his own wine column. From suggesting have the salmon with an Oregon Pinot Noir to Woodinville Whiskey Rye for the ganache, his ideas spanned the range of flavors, intensities, and prices.
Executive Chef Matt Brandsey came out near the end of the meal. For Taste Washington this weekend, you definitely need to check out his seminar – he said there will be “huge chunks of meat” on stage, and a butchering talk, ending with their signature tenderloin.
So come visit, come relax, and I’ll join you for a steak. And hopefully I’ll see you at the seminar at Taste.
El Gaucho Seattle
2505 First Ave.
Seattle, WA 98121