Gallagher’s Steakhouse NYC

Porterhouse for Two

USDA Prime dry-aged 21-day Porterhouse grilled over hickory coals, the signature dish since 1927

Dry-Aged New York Strip

The flagship cut, aged in-house 21-28 days, with a deep mahogany crust and a concentrated beefy intensity that wet-aged steaks simply cannot replicate

New York Sirloin

Dry-aged USDA Prime New York strip steak, hickory-grilled to perfection

Dry-Aged Porterhouse

A showpiece cut for two, combining tenderloin and strip with the char and funk of extended dry-aging — the house's most theatrical presentation

Jumbo Crab Cakes

Oversized lump crab cakes with remoulade sauce

Dry-Aged Ribeye

Heavily marbled and assertively flavored, the ribeye gets the most out of Gallagher's aging process with a richness that borders on funky in the best sense

Creamed Spinach

A steakhouse classic done well — silky, richly sauced, an ideal counterpoint to the assertive beef

Hash Browns

Crispy, pressed potato cake that holds its shape and provides the starchy foil the dry-aged beef needs

Lamb Chops

Double-cut lamb chops grilled over hickory coals

Veal Chop Parmigiana

Thick veal chop breaded and fried, topped with marinara and melted mozzarella

Shrimp Cocktail

A classic opener sized generously enough to justify the price — the shrimp are firm and fresh, the cocktail sauce punchy