Gaucho Grill Brings Argentine Spirit to Old Town Temecula

1 of 9

Gaucho Grill’s story began in Southern California in 1986, introducing diners to the rich culinary heritage of Argentina. A new chapter unfolded in 2008 when Argentine-born restaurateur Adrian Amosa acquired the original Brentwood location and revitalized the concept, blending time-honored cooking techniques with a contemporary steakhouse experience. At the heart of its philosophy is the parrilla, a traditional open-flame grill where premium cuts of beef are prepared in the distinctive style of Argentine barbecue. Complemented by boutique wines from Argentina, handcrafted cocktails and welcoming hospitality, Gaucho Grill has expanded to five Southern California locations, celebrating the spirited culture and cuisine of its South American roots.

The newest addition to the Gaucho Grill family opened September 21, 2026, in the heart of Old Town Temecula, occupying the historic former First National Bank of Temecula building on Old Town Front Street. For Amosa, who resides in the Temecula area, opening a restaurant in his own community adds a personal dimension to the expansion. Originally opened in 1914, the landmark has a colorful past, including a 1930 robbery recognized as Riverside County’s first bank heist. Following the bank’s closure in 1941, the property transitioned into a restaurant in 1978. More than a century after its debut, the building begins another chapter as Gaucho Grill transforms this storied address into a destination for wood-fired steaks, Argentine Malbecs, and imaginative cocktails. Combining Old Town’s architectural character with South American hospitality, the restaurant introduces a fresh dining experience to Temecula Wine Country.

Adding to the restaurant’s historic charm is The Vault, a chic private dining room honoring the building’s banking heritage. Featuring sophisticated furnishings, warm lighting, and impressive wine displays, this intimate space offers an elegant setting for private celebrations.

At Gaucho Grill, excellence in the kitchen is a collaborative endeavor, reflecting a philosophy that celebrates teamwork rather than individual recognition. The chefs work collectively to execute the thoughtfully crafted menu, combining their talents, creativity, and expertise in preparing each dish. Rooted in Argentina’s gastronomic heritage, this shared approach honors established techniques while embracing present-day influences.

Our dining adventure began with a warm welcome from Tony, a longtime team member who wears several hats, including server. His experience and engaging hospitality are valuable assets to the Temecula location. My guest selected the Garzón Sauvignon Blanc Reserva 2021 from Uruguay, a crisp, vibrant wine he thoroughly enjoyed. I opted for the Gaucho Cadillac Margarita, featuring Código Blanco tequila shaken with fresh lime juice and agave nectar, finished with a float of Cointreau. Beautifully presented, it was a refreshing introduction to our evening.

Having preselected our dinner, we began with one of Argentina’s most beloved specialties: empanadas. Gaucho Grill offers an impressive assortment, including Beef, Spinach & Cheese, Chicken & Cheese, Al Pastor, Smoked Short Rib, and Ham & Mozzarella. We chose the Chicken & Cheese Empanada, a delightful combination of tender chicken, melted provolone, almonds, spices, and pepper nestled inside a golden pastry shell. The creamy cheese complemented the seasoned chicken beautifully.

Moving into the Shared Items selections, narrowing our choices was no easy task. We settled on Gambas al Ajillo Shrimp, sautéed in garlic and olive oil with a hint of chili and fresh parsley. Accompanied by toasted bread, the dish offered an inviting opportunity to savor its luxurious broth. Equally memorable was the Prawns & Palms, featuring tiger prawns, hearts of palm, avocado, mint and chives, complemented by lemon vinaigrette and pistou. The generous portion combined succulent prawns with buttery avocado and delicate hearts of palm, while fresh herbs and citrus contributed a rejuvenating brightness.

Beyond the appetizers, Gaucho Grill presents a varied selection of soups and salads, along with an inviting lineup of burgers and sandwiches. Although we had already mapped out our dinner, several mouthwatering burgers caught my attention, providing another reason to return.

For his entrée, my guest explored the Homemade Pastas section and selected the Linguine Frutti di Mare, a delectable medley of shrimp, mussels and scallops tossed with linguine in a fragrant garlic-butter sauce accented by lemon and saffron. The combination delivered a harmonious balance of seafood, buttery undertones, and aromatic seasoning, with citrus providing a bright contrast to the savory sauce.

I ventured into the From the Sea selections and chose the Lobster Tail, featuring a massive lobster tail accompanied by lemon pistou, smoked garlic butter, and Gaucho Rice. The lobster’s naturally sweet meat paired with the fragrant butter, while the lemon pistou introduced basil and citrus accents. The accompanying rice completed this indulgent seafood entrée.

Of course, no exploration of an Argentine steakhouse would be complete without sampling its signature beef. From the grill, we selected the Ojo de Bife, also known as ribeye steak. Celebrated for its rich marbling, this flavorful cut offers the tenderness and juiciness steak enthusiasts appreciate. Prepared over an open flame, the ribeye showcased the grilling tradition at the heart of Gaucho Grill’s culinary identity.

For dessert, we enjoyed the Dulce de Leche Flan, a traditional Argentine baked custard complemented by a layer of dulce de leche. Its smooth consistency and caramel sweetness provided a satisfying conclusion to our dinner.

Gaucho Grill’s weekend brunch blends breakfast favorites with South American influences, offering Avocado Toast, Gaucho Wrap, Chicken & Waffles, and Steak & Eggs. Heartier selections include Lomo a la Cacerola a Caballo, featuring sautéed tenderloin, vegetables and a fried egg, while the Tomahawk Brunch adds an extravagant steakhouse twist.

Happy Hour runs Monday through Friday, 3–5 p.m., in the bar and patio areas, featuring $9 handcrafted cocktails, including the Mercado, raspberry-infused Mojito Fin del Mundo and classic margaritas, plus select wines, sangria and $5 draft beers. Food specials range from $4.50 empanadas and truffle fries to $8 filet mignon sliders, lamb and chorizo meatballs, and $16 grilled skirt steak or filet mignon with potatoes.

Beyond its dining offerings, Gaucho Grill provides catering and event services for weddings, corporate gatherings, birthdays, and private celebrations. Guests can also enjoy live music on Sundays beginning at noon, adding another entertaining dimension to the restaurant’s spirited atmosphere.

Although we visited on a Monday evening, the dining room was bustling with activity. Just over a month into its Temecula debut, Gaucho Grill brings an established history, experienced leadership, and a dedicated team to this historic Old Town landmark. With these strengths as its foundation, the restaurant has every opportunity to become a celebrated addition to Temecula’s dining scene.