The buzz: Instead of pandering to local tastes, El Gaucho is bringing to Bangkok the same menu, décor and service that made it a success in Vietnam. They even brought in a Vietnamese contractor to do the remodeling and the restaurant is currently being run by experienced staff from its three other venues.
The décor: Spread across two levels, there’s a bar and an outside deck downstairs, with the main dining area on the upper level. Floor-to-ceiling windows facing the street give diners a view of the activity outside, while an upbeat Latin soundtrack keeps the atmosphere lively inside. Seating is a combination of regular and high tables, plus lounge chairs, divided into more intimate areas by large columns and wine racks. Refined yet rustic, it’s not the kind of place you’d find an actual gaucho (cowboy) but there are masculine textures like brick, wood and oxidized bronze throughout.
The food: The meat-heavy menu includes signature dishes like homemade chorizo (beef or pork, B790) and salchicha (sausage, B790). Vegetarian options are slim, but the crispy-shelled mushroom empanadas (B150) are a must-try. Mains include a selection of beef, pork, chicken, lamb, and fish. If you opt for beef (mainly imported from Australia and the US), choices range from a simple B900 rib eye to a B4,390 wagyu filet mignon. Sauces and sides (B70-150) are ordered separately, so you can go European with pepper sauce (B70) or South American with chimichurri sauce (a blend of olive oil, bell peppers and herbs, B70). For a light dessert to finish, try the bittersweet caramel flan (B190).
The drinks: Staff recommend hearty reds like La Posta Malbec from Argentina (B330) with the beef, but the lengthy wine list includes varieties from Chile, Italy, Spain and more (B250-330), as well as prosecco (B290) and Champagne (bottles from B4,900). There’s also an extensive list of cocktails (most B240) and spirits.
The crowd: For now, mostly groups of older expats and work colleagues treating themselves to a steak dinner. Marissa Smith
