Gallaghers Steakhouse

This was absolutely delicious. Our waiter was so informative, gave us recommendations and because we booked for a birthday celebration, we got a cute little lava cake at the end. The steak was well cooked, it was perfectly salted with a nice sear and oh so tender. We also got some drinks that were very good. I didn't see that many people talk about it but the French onion soup was very very good. I think it's one of their more underrated items. Since we were sat closer to the inside of the restaurant, we had a great view of the kitchen. I loved seeing how the food was prepped and it was such a clean kitchen. Everything that I put in my mouth was so well prepared that there wasn't a single time where I thought "hmm it's good, but something's missing". I would for sure be coming back again!

Had a really enjoyable pre-show lunch at Gallagher's on a Sunday. Easy to make a res on OpenTable, got their at opening and they honored our reservation even though it was for 15 minutes later.The inside feels very steakhouse - which is what we wanted. We were lucky to be there during Restaurant Week and they had pretty solid price fix options. I brought my 6 year old daughter, and even though they didn't have a kids menu, she was more than happy to order the price fix and get her own filet.The service was stupendous. Everyone working our table was attentive, checking in on us, taking care of everything we needed, and were friendly and funny.The wedge salad wasn't huge, but I really didn't need anymore. The filets were perfectly cooked and they kindly subbed out sides for my little one. The desserts were too notch - I recommend the key lime pie! It was my daughter's favorite part of the meal!We'll definitely be back when we're in for a show. Recommend you give them a shot!

Gallaghers Steakhouse, originated in 1927, has been around for almost 100 years. This restaurant is always full no matter when you go. It is recommended that friends who go there make reservations in advance~1Appetizer: Manhattan Clam Chowder Seafood SoupThe soup is very rich, and the waiter pours it directly into the bowl in front of you. The soup tastes a little sweet and sour, with a little meat, tomato cubes, seafood, etc. in the soup, which is very appetizing [thumbs up] [thumbs up] [thumbs up] It makes people who don't like soup feel very good 2Main course: 10oz filet migon (filet steak): I added $18 for this separately. If you don't want to pay separately, you can try Sliced ​​Filet Migon, which is also a good choice [thumbs up] [thumbs up] [thumbs up], I ordered medium rare, the taste is just right, it doesn't feel old, and it tastes quite tender. In addition, the steak sauce is also very suitable for steak. The sauce has a slightly sour taste, and with a little black pepper, it is highly recommended [Like R][Like R][Like R]3Dessert: NYC style cheese cakeThis is a dessert limited to New York, and it is also their most popular dessert. It is moderately sweet and not very sweet. It is very in line with the general taste of Chinese people~ It is not greasy to eat, and it is worth trying [Like R][Like R][Like R]: You cannot wear a hat when entering the store, otherwise you will be asked to take off your hat to eat.The taste has been tried for everyone. In New York, where every inch of land is valuable, it is really very cost-effective! ! ! ! It is worth recommending, and everyone can go without worry! ! ! [Like R][Like R][Like R][Like R]Address: 228 W 52nd St, New York, NY 10019, United States

Solid Restaurant Week lunch special ($30 for starter/entree or $34 if you want both and a dessert). Went with the optional $18 supplemental filet as it comes with mashed potatoes and creamed spinach which we thought was a better value vs ordering them separately as sides. Tables are a bit cramped together as the restaurant was completely packed but service is attentive and friendly.Has all the charms of a proper, old-school NYC steakhouse and meat was cooked well. I wish I could have tried some of their more iconic dishes like their prime rib or porterhouse options but was pleased with the menu. Note that for those unable to get a reservation, the bar was pretty full with folks lined up outside by 11:15AM (opens at 11:45AM and seating at 12PM).

Been wanting to try Gallaghers Steakhouse for a while. After all, it is a NYC staple. We started with the oysters and dumplings. Oysters were good, but the lobster and shrimp stuffed dumplings were phenomenal. For the meal, my partner and I both got the 10 oz filet. It was one of the best filets I've had in a long time, and cooked to the perfectly rare temp. For sides we got the creamed spinach which was so creamy and delicious. The waiter told us they had the 'best' cheesecake in NYC, so of course we had to top the night off with it. Definitely one of the better cheesecakes I've had, and sad I didn't have enough room to finish it! This is a big restaurant with an upper level. Classic NYC steakhouse ambience with dim lighting and crimson red furniture. I will be back someday!

Here's a review of our most recent visit to Gallaghers! We shared a meal, and the portion sizes were more than generous--there was plenty to go around.To start, we had the Clams Casino, which were fantastic. The Filet Mignon was the highlight--cooked to perfection and incredibly tender. For sides we had, the Sweet Potato Mash which was very good but it had a hint of cinnamon which isn't our favorite.The other side was Brussel Sprouts, they were crispy and full of flavor, easily some of the best we've had.We also had vodka martinis with blue cheese olives, and those olives were a absolutely delicious.My husband and I visit Gallagher's twice a year, and each time it's consistently excellent. Whether it's the food, the atmosphere, or the friendly service, it's always a great experience. Highly recommend it!

Truly one of NYC's best!Gallaghers draws you in from the street like a moth to a flame with its dry aging chamber glowing faintly red through the glass panel. Inside has a very classic vibe which extends from the old photos on the wall to the demeanor of the waitstaff.The steak is excellent. Across all the cuts I have tried, the dry age flavor shines through. The cook is excellent and it is served on a hot plate. You can really taste the meat - they do not drown it out with butter. I also really enjoy their creamed spinach as you can taste the vegetable. Each table gets a bread basket which is really enjoyable too. My highest recommendation would be to visit for the lunch special and pay the supplement for the 10oz Filet Mignon. I usually keep my review agnostic of price but the value, at $52, is unreal. It even comes with the same bread basket.My one criticism would be that I did not love my dirty martini on more than one occasion (make sure to specify your preferred liquor as I am not a fan of the house Vodka).Gallaghers has been my go to steakhouse as of late. The food is consistently delicious and crave able.

For the level of food this place turns out, it should be a 5, but I know why not.It's the service!!!I sat facing the kitchen, waaay in the back, and the kitchen ran like a machine, testing every steak for the right 'doneness'. My steak was perfection, melting... but that sauce, WOW.Mac n cheese is too rich to finish.Just go, it's reasonably priced for what you'd pay for a steak at any placeThe service, perhaps the sign of the times at most places, needs to watch their newer staff - the seasoned ones seemed more genuine

Service: Terrible. I told the server at our 5pm that we had a show at 7:30 pm and would like to be out by 7pm. They did not honor the urgency of our dinner and did not have any timing for our meal to come out. When food wasn't served, our servers didn't inform us of progress; I was able to hear hushed tones behind me but no communication to anyone at the table. Most of our meal were cold items so I wondered why it took so long for service. Food:French Onion Soup - great! Very flavorful broth and very soft onions! I would get this again because there was more soup to onion ratio.Steak Tartare- mid. There was a weird sour undertone. I would passBurrata & Coal Fire Peppers- fine. You get what you expect. Cold peppers were a surprise when it was coal fire in the name. I guess it is the name of the pepper?Thick Cut Pork Belly- mostly fat. Good flavor on the porky parts but half of each piece was in rendered fatOn to my next adventure...

You will find excellent food, service and ambiance here. My boyfriend and I recently came here for dinner and from the entrance to the exit, we were served with pure hospitality at heart. We were served by Carmine and Team. Both team members took very good care of us--guiding us through our meal and drinks, to marry both the food and wine harmoniously. Carmine was the epitome of professionalism, charm and grace (with a dash of humor). If you're in Midtown (or anywhere in NYC), reserve your spot at Gallaghers. I've been here various times and have always holistically enjoyed myself. P.S. Below are the items we had --* Wedge Salad * Filet Mignon (me)* Ribeye (my bf)Enjoy!