“Gage & Tollner is a solid spot: good old school layout and decor, good service, solid food.”
H3
6.9/10American
AI-generated summary
The room is the reason to go, a restored old Brooklyn dining room. Skip the , people keep getting it overcooked or gristly for the price. Order the , the parker house roll, the and the instead, and save room for the or the .
NYC classic — Charles Gage opened an eating house in 1879 and Eugene Tollner joined a year later; the chophouse moved to its Fulton Street home in 1889. Its gaslit mahogany-and-mirrors dining room won both exterior and interior landmark designation in the 1970s. Closed in 2004, it was revived in 2021 by a trio of Brooklyn restaurateurs. Wikipedia
“Gage & Tollner is a solid spot: good old school layout and decor, good service, solid food.”
H3
“Overall it was a solid B.”
H3
“the bar is gorgeous and the staff are nice but the food was... unimaginative, over-salted, greasy and overpriced.”
H3
“The clams I had at G&T were so sandy. Great martini, great atmosphere, but for the same price you can get MUCH better food.”
H3
“Gage and Tollners menu is decent, apart from their meats surprisingly. The sides are usually well executed, the seafood is probably the best in any NYC Steakhouse”
H3
“For what I paid, I thought Gage and Tollner was extremely underwhelming. The service was great but the food was generally under-seasoned, and the steak was so overcooked that we had to send it back to the kitchen.”
H3
“I’ve enjoyed everything but the steak there. I’ve eaten there 2x and the steaks had a distinct gas taste to them.”
H3
“Our first G&T experience was 10/10, but December’s was only a 5.”
H3
“G&T is hit and miss. Gorgeous atmosphere but the steaks are over priced compared to other locations. I think the non steak items shine more at times- like the she crab soup!”
H3
“I found the steak just okay, and was actually more impressed with their dessert offerings.”
H3
“She-crab soup was killer.”
H3
“Went there 2 months ago, totally underwhelming. Very small portions, most of the food came out lukewarm and didn’t taste fresh, like it was sitting under a heat lamp.”
H3