I have never been a fan of Gallaghers, the famous close to a century old steakhouse with its meat locker where they dry age their cuts visible from the outside, like a tourist attraction. But my last visit might have changed my mind. It is true that I went there years ago, before the change of ownership and complete revamping, making it more upscale but keeping a certain charm and authentic feel. Impossible to miss if the open kitchen in the back where the magic happens and I was surprised to see their grill where they cook the meat over hickory logs.

Meat locker at Gallaghers Steakhouse in NYC, NY

I started my meal with their version of an old fashioned, their 52nd st old fashioned, named after their location. It was a mixture made of Old Grandad Bonded Bourbon, Old Overholt Rye, Demerara sugar and bitters. Strong for sure as they are generous on the whisky!

Old fashioned at Gallaghers Steakhouse in NYC, NY

This was a good start but the appetizers were even better, especially the crab cake that was amazing, made with big lump crab, these were some of the best I ever had. The second appetizer was the shrimp and lobster dumplings that were surprising to see on a place like this, but well executed, the shell not being too thick and with a tasty filling.

Then came the long awaited steak: the porterhouse that was tender, juicy and perfectly cooked medium-rare, as ordered and with a nice crust.

With it, I tried the hash brown that was good but I would have preferred it thinner and crispier, as well as the Mac and cheese that was very creamy (it was made with two cheese: gruyère and cheddar).