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  • Expertly executed beef with deep maillard crust, fresh beef flavor, exquisite sauces, and big soft garlicky bread. Executed in the Argentinian "Gaucho" tradition. Expect to wait in line for this meal. It's well worth it. I ordered the Carne Sandwich with the Ribeye option. The Ribeye was perfectly tender, cooked exactly to my medium rare preference. The crust was salty, deeply savoury, and slightly reminiscent of green aromatics. This is some of the best beef I've ever had. It is unquestionably worth the price just for this beef. The sandwich comes on a buttery type of foccacia slathered in garlic sauce. The bread is soft and chewy. It's quite excellent. However, I found it to hide the flavors of the ribeye too much. So I pulled apart the sandwich and ate it in pieces. The sandwich is topped with carmelized onions and red peppers which balanced the sandwich's flavor profile with sweet and acidic notes. I tried the Ajo and chimi sauces. I found the chimi sauce to be a bit too "green" for the ribeye. I much preferred to dip into the Ajo (Garlic). Gaucho is clearly an iconic part of the contemporary moderately-priced Pittsburgh food landscape. The attention to detail and respect for natural flavors is executed at a world-class level. If you come to Pittsburgh and like food, skip all the carby sandwiches and come first to Gaucho.
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