"El Gaucho exemplifies the old-school, fine-dining steakhouse experience, with a dark, elegant dining room full of white tablecloths and moody back rooms for smoking cigars. The steaks are dry-aged for 28 days, and include a multitude of different cuts grilled over charcoal. Diners ought to try the chateaubriand, a 20-ounce center cut of tenderloin for two, served with the classic steakhouse fixings; for those seeking something a little less daunting, the eight-ounce steak El Gaucho is a pristine filet mignon with lobster and béarnaise sauce." - Krista Garcia, Thom Hilton
El Gaucho