Gallagher's Steakhouse

Gallagher's Steakhouse Restaurant Review:

With the warmth of dark woods, a gleaming exhibition kitchen and walls covered with photos of sports and entertainment figures from a bygone era, the 275-seat Gallagher's Steakhouse in New York-New York replicates the look and feel of the original in Manhattan's theater district, where it has been serving dry-aged beef since 1927. The massive bar, adjacent to the glassed-in cooler where the meats are aged, seats 15 inside the restaurant looking out, plus another dozen outside looking in. The steaks are substantial and the accompaniments equally hearty. Raw oysters may start the meal, or try a classic jumbo shrimp or king crab cocktail. Dry-aged, bone-in sirloin is the signature steak, and surf ‘n’ turf here means an Australian lobster tail plated with a center-cut filet mignon. Sauces include béarnaise, brandied peppercorn, caramelized shallot and Beaujolais. Anyone eschewing meat should consider the fresh fish of the day, which is always served with herbed risotto. The cuisine is complemented not only by a fine wine list, but also an array of dessert wines, ports, Cognacs and single malts. Save room for the sorbet trio or the "Death By Chocolate" cake.