The Verdict
Gallaghers opened in 1927 as a Prohibition-era room at 228 West 52nd Street, founded by former Ziegfeld girl Helen Gallagher and her partner Jack Solomon, and it has fed the Theater District ever since. Restaurateur Dean Poll bought and restored it in 2013. Its signature is the glass-fronted dry-aging locker by the entrance, where prime beef ages on the bone in full view of the sidewalk.
Steaks are grilled over hickory coals: the New York sirloin is $71, the filet mignon $58 for eight ounces and $72 for fourteen, the porterhouse $72 a head and the rib steak $81. There is no celebrity chef out front; the kitchen runs under Dean Poll’s ownership. Red-checkered cloths, framed black-and-white photographs and a long mahogany bar keep the speakeasy-era room intact.
The Steakhouse
The draw is dry-aged beef cooked simply. Prime cuts age on the bone in the windowed locker for about 21 days, then go over hickory. The New York sirloin is $71, the eight-ounce filet $58 and the fourteen-ounce $72, the porterhouse $72 per person and the rib steak $81. Sides such as creamed spinach ($16) and French onion soup ($17) round out a classic order. Owner Dean Poll oversees the kitchen.
The Room
Gallaghers keeps its 1927 bones: red-checkered tablecloths, dark wood, a long bar and walls papered with signed photographs of athletes, actors and politicians. It is loud, convivial and unmistakably old New York, a few steps from Broadway theatres and Times Square, which makes it a reliable pre-show table.
Best for a Pre-Theater or Team Dinner
For a Broadway dinner, a client steak or a team celebration, Gallaghers delivers a known quantity: big cuts, a deep wine list and brisk, career-waiter service. Book the early seating before curtain, or settle in late for a long table after the show.
Not For
Not for vegetarians or anyone after a light, modern, small-plate tasting. This is a meat-first 1927 chophouse with generous portions and steakhouse pricing, so diners who want restraint, plant-based menus or a quiet date should choose differently.
Reservations
Reservations are taken on OpenTable and by phone up to about 90 days ahead, with walk-in seating limited, especially around show times. Parties of nine or more should call +1 212-586-5000. The room sits at 228 West 52nd Street between Broadway and Eighth Avenue.
Frequently Asked Questions
Is Gallaghers Steakhouse worth it?
Gallaghers is worth it for a classic New York steakhouse experience that has run since 1927. Its signature is prime beef dry-aged behind glass and grilled over hickory; the New York sirloin is $71. The Theater District room, restored by owner Dean Poll in 2013, suits pre-theatre dinners and special occasions rather than a quick or budget meal.
How much does Gallaghers Steakhouse cost?
Gallaghers is a high-end steakhouse. From the current menu the New York sirloin is $71, the filet mignon $58 for eight ounces and $72 for fourteen, the porterhouse $72 per person and the rib steak $81, with sides such as creamed spinach at $16. Plan on a substantial bill once appetisers, sides, wine and service are added.
What is Gallaghers Steakhouse known for?
Gallaghers is known for its glass-fronted dry-aging room at 228 West 52nd Street, where prime beef ages on the bone in view of the street, then is grilled over hickory coals. Founded in 1927 by Helen Gallagher and Jack Solomon and restored by Dean Poll in 2013, it is one of the Theater District's oldest surviving steakhouses.
Do you need a reservation at Gallaghers?
Reservations are recommended and can be made on OpenTable or by phone up to roughly 90 days ahead, which matters most around Broadway show times. Walk-in seating is limited. Parties of nine or more should call +1 212-586-5000 directly. The steakhouse is at 228 West 52nd Street, between Broadway and Eighth Avenue.
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