“The last time a friend and I went we sat there for 45 minutes after our entrees were served before our (or any) waiter acknowledged us. I try to have reasonable expectations, but that was absurd. I vowed never to return.”
5.2/10American
AI-generated summary
People argue about the . Some say the hickory coals and 21 day dry aging make it the best in midtown, others got unseasoned, overcooked steaks and stopped going. The for two is the safest order. They also took a C health grade in 2024, though regulars say that's been fixed.
NYC classic — Former Ziegfeld girl Helen Gallagher and gambler Jack Solomon opened Gallagher's in November 1927 as a Prohibition-era speakeasy for Broadway performers, gamblers and sports figures. After repeal in 1933 it became a steakhouse, hanging celebrity photographs on its walls and putting its dry-aging room in the front window where diners pass it on the way in. Wikipedia
“The last time a friend and I went we sat there for 45 minutes after our entrees were served before our (or any) waiter acknowledged us. I try to have reasonable expectations, but that was absurd. I vowed never to return.”
“They wood fire their meat and it tasted amazing. Vibes wise I definitely think Keens is unbeatable but I think the food, especially the steak, was actually much better at Gallaghers.”
“I was gonna recommend Keens first but since you’ve already tried Keens the next would be Gallaghers because they dry age their prime beef steak for 21 days and cook it over hickory coals.”
“Dead rats, employees dropping used toilet tissue paper on the bathroom floor, roaches and waterbugs literally everywhere, and there was this film of nasty, dingy, funky grease over everything.. it was pretty fckn gross.”
“I've been to Gallagher's four times and at this point if someone tried to buy me a steak there I'd feel worse accepting it and wasting their money than just saying let's skip dinner. I just don't understand how someone can so consistently fail to make dry-aged steak flavorful.”
“We ate there recently and found it completely underwhelming. Steak was undercooked, overly chewy, and not delicious.”
“I ate here about a month ago, and was really impressed by the porterhouse for two--nice crust, big, tasty, cooked perfectly to my liking.”
“I’ve been 3 times now and have always been disappointed, steaks felt unseasoned, lacked crust and lacked dry aged flavor each time I went.”
“Gallaghers is the only steakhouse I’ve ever had to send an (obviously & severely) overcooked steak back at. They acted like suggesting it wasn’t perfect was insulting and then returned with a nearly uncooked new piece of meat. Probably an off night but I have no interest in going back.”
“Gallagher's was somewhat similar in vibe, service and quality to Peter Luger's - but whether the cut of steak (Rib) just wasn't as great, or something else, it wasn't quite as stellar.”
“The only lackluster/disappointing place for us was Gallaghers. I wasn’t at all impressed with my fillet and my wife's salmon was /meh.”
“C- the cockroaches and rats are having turf wars in the food prep area and if you don't actively find a live roach or rat shit in your food every once in a while count yourself lucky”