When going to Gallagher ‘s, I always remember the first few times I went there: disappointing. But then, after they changed ownership and renovated the restaurant that clearly needed a new decor, I went back and was blown away. Not only did the place get a fantastic makeover, the food there has always been outstanding. Here is what I had the last time I went:

As a cocktail, I decided to go with the Gallagher’s Rob Roy, a cocktail made with Cutty Sark Prohibition whisky, dry vermouth and orange bitters that was created in 1894 by a bartender at the Waldorf Astoria in New York, in honor of an opera based on the life of a Scottish hero, Rob Roy McGregor. Similar to a Manhattan, a Rob Roy is exclusively made with scotch whisky (while a Manhattan is made with rye, bourbon or even Canadian whisky).

Rob Roy Cocktail at Gallagher’s Steakhouse in NYC

As an appetizer, I got the sweet medley of seafood that was composed of lobster, jumbo shrimp, oysters, jumbo lump crab and little neck clams. I love seafood and this platter tasted really fresh, with definitely a good quantity of each to share.

Then came the porterhouse. They propose it for two, three or four persons. Perfectly cooked medium rare, the meat has a nice char, was tender and deliciously juicy.

For sides, the Mac and cheese (if I recall, made with four cheeses) was amazing and their fries nicely crispy.

Dessert in steakhouses is also a treat. I often go for the key lime pie that was quite good there, delicately tart, or the pecan pie that was quite decadent. Both desserts were big and after a meal like this, you need a bit of a walk to digest!

Definitely Gallagher’s is on top of my list when it comes to steakhouses, and not just for the meat.

Enjoy (I did)!

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Gallagher’s Steakhouse - 228 W 52nd St, New York, NY 10019

I Just Want To Eat!