Signature craft cocktails include the
Mercado (vodka, lime juice, cucumber
puree, simple, and a Tajin rim). Also popular
are the Malbec Sour (bourbon, lemon,
simple, a wine floater), and Sierra Norte
(mezcal, lemon, pineapple and Aperol).
Both restaurants offer private dining space for
larger parties, office lunches or celebrations.
“Gaucho Grill features a contemporary twist
on traditional Argentine favorites”, stated
Amosa. “Along with our dynamic craft
cocktail program, we feel confident that our
clientele of all generations will find something
to love on our menu.”
“The days of the old American steakhouse
are becoming a thing of the past,” added
Cartozian. “You won’t be getting
unadventurous side dishes like brussels
sprouts, mac ‘n cheese, mushrooms and
baked potatoes. We serve the very best
meats and pair it with a Latin flare. Gaucho
Grill’s modern touch has distinguished itself
and suggests a long history ahead.” All other
steakhouses should take note.
Adrian Amosa and Kirk Cartozian launched
Unique Concepts in 2014. The group is
comprised of restaurant, entertainment and
hospitality concepts channeling their passion
for the very industries from which they derive
the most inspiration. Their goal as partners
and business owners is to continue delivering
venues with high demand and high value to
their patrons. Their most visible brand is
Gaucho Grill Argentine Steakhouse.
Finding a commonality of their interests in the
industry, Amosa and Cartozian now own and
operate a team of restaurants. It was Amosa,
who was born and raised in the culinary-
diverse country of Argentina, who brings a
deeply rooted 20-year foundation with
creative passion in the restaurant industry. In
Gaucho Grill, Amosa and Cartozian have
teamed to create a uniquely modern
Argentine experience, delivering the region’s
finest of cuisine and wine.
Gaucho Grill Argentine Steakhouse is poised to create
its own lane in becoming a household name in
Southern California. This already popular venue is
ingratiating itself within a number of communities
throughout Southern California. Gaucho’s value-
conscious modern concept has consolidated
ownership, contemporized the menu, updated the
atmosphere, and is preparing for a massive expansion
with sights of taking on the biggest steakhouse names.
Partners Adrian Amosa and Kirk Cartozian are
preparing to expand the updated concept’s recent
openings in Downey (2016) and West Covina (2018),
with a third location in Buena Park slated for Fall 2019.
The menu boasts the bold flavor profiles of Argentine
cuisine, including the mega popular Entraña skirt steak,
a never-to-disappoint classic. Also fired up are the
Lamb & Chorizo Meatballs, crumbling with tomato,
garlic, parmesan, and served with a charred baguette.
The Mollejas grilled sweetbread, served with their
homemade chimichurri, can only be found at a Latin-
flared steakhouse like Gaucho. If you crave a slowly-
braised short rib, lathered in gaucho’s very own steak
sauce, the Asado Especial is for you. The Lomito
sandwich, with sliced tenderloin, butter lettuce, roasted
tomato, provolone, fried egg, lemon aioli and pistou, is
perhaps the most complicated dish on the menu.