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  • Gaucho is a tiny spot with big, BIG smoky flavor. Walking in is like being immersed in a forest fire that all of Bambi's delicious friends have failed to escape. Me and my brother went here for his birthday dinner, and the first thing that struck us, aside from the size and the smoke, is the minimalist staff: one guy on the register, one guy in the kitchen. But both of them are seriously good at what they do. The guy up front was warm, funny, and knowledgeable, providing atypically excellent service while the guy in the back works the grill like a friggin artist. Here's the breakdown of our meal: We ordered three sandwiches: the skirt steak, the fish of the day (mako shark), and the steak burger. The skirt steak was cooked astonishingly well. Generally when SLABS of steak and not those paper thin slices are used in a sandwich, it doesn't eat well, doesn't break apart nicely when you bite into it so the sandwich falls apart or you end up pulling out more meat than you intended. The steak at Gaucho eats well, and is wonderfully tender. Our only complaint was that the steak itself was a bit underseasoned and was overpowered by the caramelized onions and red peppers. The mako shark was also cooked perfectly and seasoned very well, tasting lightly of lemon but still recognizable as shark. If you've been disappointed by tough or bland shark in the past, I definitely recommend trying Gaucho's take on it. Finally, the steakburger was the smokiest burger I've had in Pittsburgh, and in terms of sheer carnivorous sublimity ranks up there with the best. The smoke complimented the flavor of the meat perfectly, giving it depth and nuance that all the toppings in the world could not. Of course all of these sandwiches were served on delicious bread that held up to the juices dripping out of the proteins. All in all, these sandwiches are pricy, but they are damn well worth it. The executions are excellent and the flavors are generally well-balanced. I'd also recommend trying the four condiments they have available, with my personal favorites being the chimmi and the ajo. I have to say, existence of this place gives me much hope. Here is truly good food and good cooking without pretense, striking a balance (and a striking balance) between artistry and accessibility.
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