The upscale steak house brings New York-ish service and ambiance to a town not famous for its posh dining. While this town has several upscale eateries, never before has it had a restaurant that creates an experience that leaves diners feeling as if they had stepped into another world, where every attention to detail is designed to make them feel pampered and important. El Gaucho is so much more than Angus beef and fine wine — it’s about a vacation resort that doesn’t require a plane ticket to enjoy.

The piano bar is a nice touch, and the bartenders are friendly and attentive.  It’s the sort of bar where one feels inclined to sip martinis, sidecars, old fashions and Brandy Alexanders.

Under the oversight of Chef Kevin Daft, the Tacoma restaurant offers more or less the same menu as the original Seattle location. Featuring a wide range of dishes produced from seasonal ingredients, the menu caters to a variety of tastes. However, there’s a significant emphasis here on meat. All of El Gaucho’s beef is certified Angus beef, dry-aged 28 days. The Filet Mignon ($44-$58) is moist, fork-tender and hearty.  The New York ($48-$58) is thick, flavorful, huge and perfectly prepared.

The dessert selection is topnotch. The Key Lime pie ($8) is tart and fresh — the perfect end to a heavy meal. The Bananas Foster ($9) — a tableside preparation is fun to watch — but we much prefer the chocolate molten torte.