Gallaghers Steakhouse

Founded by former Ziegfield girl Helen Gallagher and her husband, the colorful gambler and sports enthusiast Jack Solomon, Gallaghers opened as a speakeasy and steakhouse in 1927. At that time, the height of Prohibition, a good stiff drink and a great steak were hard to find in New York – except, of course, at Gallaghers, where New York’s famous and notorious assembled to indulge in forbidden spir

its and a great meal. This storied gathering place is where New York’s famous and notorious assembled to indulge themselves in pleasures of the palate and forbidden spirits. A place where gamblers, sports figures, show people, novelists, playwrights and judges sat at tables across from gangsters, st*****rs, ballerinas and business titans. Gallaghers, however, became more popular than ever. A simple truth became clear: while drinks were now readily available at restaurants across the city, a great steak was still hard to find. The quintessential Manhattan restaurant, Gallaghers has been frequented over the years by Broadway stars, businessmen, politicians, and athletes and today, they still come for the steak. A steak that is USDA Prime Beef and dry aged for 21 days at a constant temperature of 36 degrees. This all-natural process ensures tenderness without any of the “fiddling” that occurs at the vast majority of steakhouses in New York and across the country. Additionally, Gallaghers is the only steakhouse in New York City that grills their steaks over hickory coals. This combination of all-natural dry aging and hickory coals makes a steak you cannot find any place else in the New York area. Much of the credit for maintaining this historical establishment and its incredibly high standards goes to the legendary New York restauranter Dean Poll, who became proprietor of Gallaghers in 2013 and managed the restaurant’s multi-million dollar renovation. USDA Prime Beef:
Annually less than 2% of US beef is worthy of earning the grade of USDA Prime. This is determined by several factors: the amount of marbling inside the meat and the age of the animal. Marbling is the flecks and streaks of white fat you find distributed throughout the beef. The higher the degree of marbling, the more tender, juicy, and flavorful the beef will be. Only beef that meets our specifications in terms of marbling, texture and color, is served to our customers. Gallaghers’ Meat Locker:
All of our steaks are USDA Prime and remain in this aging room for 21 days at a constant temperature of 36 degrees. The Dry Aging Process:
Dry aging is the natural way to tenderize beef and enhance its flavor. It is a relatively simple, but time consuming procedure. The drying process, which slowly eliminates moisture from the meat, causes the beef flavor to become more concentrated and pronounced. Additionally, this process allows the beef to actually tenderize itself and gives it Gallaghers signature taste.