Want to be spoiled, Boise? The city’s newest fine-dining restaurant is fire
Stepping around ladders, tools and cardboard boxes, Chad Mackay exudes confidence as he talks about his soon-to-debut steakhouse.
Pragmatism, too.
Mackay might be the CEO of Fire & Vine Hospitality, the Seattle-based company behind Northwest fine-dining brand El Gaucho. His new restaurant could steal thunder from entrenched downtown Boise heavyweights such as local icon Chandlers and national conglomerate Ruth’s Chris. Founded decades ago, El Gaucho even refers to itself as “legendary” in marketing materials.
But Mackay isn’t taking Idaho for granted.
”We have to earn our business,” he says, wearing a hard hat in the spacious, gleaming kitchen, “just like everybody else.”
Building that trust starts now. Finally opening, El Gaucho will transform a formerly cavernous space at 610 W. Idaho St. into a more intimate buzz spot. Previously occupied by House of Western, the roughly 10,000-square-foot area has been sectioned off to include six private dining rooms, leaving the main restaurant more inviting.
El Gaucho’s exterior sign isn’t installed yet; it’s awaiting city approval. But starting Wednesday, Jan. 14, Mackay says, the restaurant will be open to the public — serving dinner Tuesdays through Saturdays. It also will welcome diners Sundays and Mondays for private events and coinciding holidays such as Valentine’s Day and New Year’s Eve.
Tableside cuisine, ‘another level’
Upon entering, guests will be greeted by a racetrack-style bar with a built-in fire table. A flaming charcoal grill energizes an open kitchen. Tiered spectator seating with signature El Gaucho booths overlooks traditional tables. Live piano music, 4-foot chandeliers and candlelight will add to the room’s elegant ambience.
Specializing in steak, seafood and cocktails, El Gaucho has carved its reputation at five locations in Seattle, Tacoma, Bellevue and Vancouver, Washington, and in Portland. The regional chain prides itself in old-school, upscale service: Tuxedo-clad waitstaff concocting tableside Caesar salads and flambéed bananas Foster.
A popular menu option is the Flaming Sword Brochette of Tenderloin, presented and plated in all its proper, flamboyant glory. With mouthwatering meat skewered on fire-engulfed metal, it’s the show-stopping equivalent of Conan the Barbarian in a white linen loincloth.
“We think we do something unique,” Mackay says. “We do experiential dining and tableside; we just bring it up another notch or another level.”
Online reactions reflect El Gaucho’s personalized attention to detail. “If you want to be spoiled,” a Google reviewer wrote of the Seattle location, “this is the place.”
Large parties, private dining
El Gaucho restaurants are destinations for private events, whether it’s corporate parties or birthdays. That aspect of the concept accounts for 30% to 40% of business in other markets, Mackay says.
“It’s something we’re built for,” he says. “If there’s a business group in town and 12 people want to go out for dinner, and they call us up for tomorrow, we’re going to fit them in.”
The entire restaurant can be rented. “Someone wants to do a 100-person party? Let’s do it!”
Such lofty ambitions seem destined to make waves in downtown Boise. But Mackay doesn’t envision El Gaucho elbowing its way into the city. “There’s so (many) great restaurants in Boise that we’re just adding to the party,” says Mackay, who has visited family in Idaho for years.
“We’re as competitive as everybody else,” he says. “The good news for both Boise and for us is that everywhere we are, there’s local steakhouses, and we make each other better. ... I love Chandlers. I think it’s great. I think Gaucho’s different. So there’s room for all of us.”
That said, Mackay brags, “frankly, we beat the national chains.”
Flaming swords or not, Boise’s newest steakhouse on the block clearly wants impressed diners who view El Gaucho as fine-dining fire.
Ultimately, there’s only one guaranteed way to do that.
“You’ve got to win them over,” Mackay says, “one table at a time.”
This story was originally published December 31, 2025 at 4:00 AM.