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| - The approach to this review deserves the same respect parrilla master Anthony gives his food... simple and straightforward.
Gaucho's menu is based on a few great quality ingredients, traditional bold flavored condimentos, and simple preparation - the very antithesis of typical Pittsburgh food.
For those that may not be familiar with Argentinian cuisine it leans pretty heavily toward meat, particularly beef, given the amount of livestock raised (average yearly individual consumption is north of 200 pounds). I'd say that's a good start to any menu concept. The range of beef cuts allows for varied textures and flavors to be experienced, anywhere from fattier and tender ribeye to a lean and moist filet - all with a bit of char on the edges. What separates Gaucho from most restaurants in this city is the means in which all menu items are cooked. The continuously stoked hardwood coals of the parrilla impart a flavor and texture that can only be achieved by the hands of a great pit master... simplicity is key in preparation and grilling, but it takes a great amount of skill to execute perfection on each cut of steak, chicken, shrimp, or fish.
If you're not in the mood for a great piece of steak (I say this in jest, as I don't believe this is a possibility) or aren't fully prepared to devote the next 4 hours of your day to a food induced coma, there are plenty of other menu items to entice your palate and [potentially] not weigh you down. The following are a few favorites:
Gaucho Papas - one may think potatoes are just filler, but the intensity of flavor from the hardwood roasting complimented by fresh rosemary will slap you across the face for not considering them as a primary option.
Empanadas - different than most other Latin American varieties which are usually fried or baked in a typical oven, these are charred just slightly from the parrilla to give you a whole different flavor profile from what may be expected. tender meat, sweetness from charred vegetables, and a perfect amount of salt from the olive. bite off the tip and drizzle in the condimentos... the roof of your mouth and your taste buds will both thank you.
Provoletta - it's grilled provolone with oil, herbs, and lemon. i don't think this needs further explanaton.
Vegetales - few places get me excited about vegetables. the balance of char to natural sweetness is taken to another level with a fig drizzle. great variety of vegetables in the mix to give you a few different textures.
Camarones - sweet, plump, translucent and crisp. charred with rosemary and olive oil. words cannot describe.
Chorizo - simple and well made, mellow heat in the spicy type and a well rounded flavor in the garlic version. not phenomenal, but solid.
Carne con pan - the best deal you can find here. your choice of any cut of steak topped with charred peppers and onions, slathered with chimichurri, and sandwiched between two pieces of toasted ciabatta. meat juices and chimichurri unite to soften the bread and give you the best bite they have to offer.
I'm almost sad to say that I haven't ventured into the realm of pollo (damn you chicken latino for always being the first door I pass in that direction) or pescado yet, but timing is everything... they only supply enough to get through the day, and it's usually gone if you get there later in the evening. I respect them that much more knowing that things are going to be fresh whenever I do get the chance to eat it.
Condimentos - in all honesty if these weren't part of the Gaucho experience, the menu would still be successful, albeit significantly less flavorful. luckily they are part of it, and you would be selling yourself short if you didn't try all 4 of them on some toast, a sandwich, meat, potatoes, a spoon, the floor, or just drink straight from the mason jar (don't do that, out of respect for Anthony and co.) traditional flavors to enhance any of the aforementioned items... don't be surprised when you're taken aback by how critical these are to your meal, and don't hesitate to mix them:
a) chimichurri - made the way god intended by way of fresh herbs, salmuera (salt brine), red wine vinegar, and just the right amount of garlic and chili flake to make you reconsider why you put ketchup on anything.
b) ajo - roasted garlic, fresh thyme, oregano, rosemary, olive oil and salt (don't quote me, I'm trying to reverse engineer his recipe). this should be the modern day mayo, thankfully it's not because there may be a garlic shortage in the world if that were the case.
c) cebolla - caramelized onions and herbs with vinegar and oil. sweeter and less assertive than the ajo.
d)pimenton - sweet roasted pepper flavor with herbs and a hint of char.
There is only one way to appreciate the balance and complexity of flavors produced at Gaucho - stop in just once, and I can just about guarantee you'll be back to try everything they offer.
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