New York

228 West 52nd Street
New York, NY 10019 | Directions 212-586-5000

Reservations

Boca Raton

2006 NW Executive Center Circle
Boca Raton, FL 33431 | Directions 561-559-5800

Reservations

Boca

Over 90 years of tradition

Located just steps from the dazzling lights of Broadway and the pulsing energy of Times Square, Gallaghers Steakhouse
takes its rightful place at the very heart of New York City.
For over 90 years, this is where the city’s sports teams have announced their wins, where celebrities take their bows, and
where Wall Street titans toast their deals.

With its trademark combination of classic cocktails, a wait staff that never forgets a name and – the best USDA prime
dry-aged beef, fired over its signature hickory coals – Gallaghers serves up the authentic New York steakhouse experience
locals treasure and visitors always remember.

History

1920

Prohibition begins

The beginning of a 13-year ban on the sale of alcohol creates a ripe opportunity for bootlegging and speakeasies.

1927

Gallaghers opens as a speakeasy

The country is in Prohibition, Lindbergh makes his famed transatlantic flight and Babe Ruth becomes the highest paid baseball player (at $70,000 a year), hitting 60 homeruns in one season.

Gallaghers opens on 52nd Street, by former Ziegfeld girl Helen Gallagher – wife of Ed Gallagher of the vaudeville comedy team Gallagher and Shean – with her partner, the colorful gambler, Jack Solomon. It becomes the place to be for gamblers, sports figures and Broadway stars.

1929

The Stock Market Crashes and The Great Depression Begins

Ed Gallagher dies and Helen marries Jack Solomon. Gallaghers continues to be a place to let off some steam.

1933

Prohibition ends

With liquor now legal, Gallagher and Solomon turn their former speakeasy into Broadway's first steakhouse. Covering the walls with pictures of stars and sports figures, the atmosphere attracts the rich and famous and remains the place to be in the theatre district.

1942

Government enforces "Meatless Tuesdays" and Gallaghers responds

With WWII raging Gallaghers rises to the call to conserve: "Okay, Uncle Sam! We'll cooperate to the letter. We'll even go you one better. Tuesday is meatless and also is eatless, for we will be closed on Tuesdays."

1943

Helen Gallagher dies and Jack Solomon marries Irene Hayes

The restaurateur and famed florist tie the knot and Irene becomes co-owner of Gallaghers along with owning the leading Park Avenue flower shop, Irene Hayes Wadley & Smythe.

1945

WWII ends

Record crowds turn out in Times Square to celebrate.

1963

Jack Solomon dies

With the loss of her husband, Irene Hayes becomes sole owner of Gallaghers.

1964

Gallaghers opens for lunch Irene Hayes sells Gallaghers to Jerome BrodyWindows installed in Famed Meat Locker, Gallaghers rebrands

1964 is a banner year for Gallaghers. New owners, longer hours, the installation of the iconic Meat Locker and a fresh look for the brand breathes new life into the venue.

1973

Dick Conlon becomes General Manager

Jerome Brody hires Dick Conlon to run the restaurant as General Manager.

1994

A new logo is introduced

After 30 years, the script Gallaghers logo is updated, featuring bright red type and dropping the icon of the man and cow that was created in 1964.

2006

Unveiling of the "Canvas of Stars" mural

Jerome Brody's widow Marlene – now the sole owner of Gallaghers since her husband's passing in 2001 – commissions noted cartoonist Peb (Pierre Bellocq) to create the Canvas of Stars mural. It took him one year to complete the work, which includes such greats as Muhammad Ali, Joe Dimaggio and JFK. This priceless piece of art is now in the possession of Mrs. Jerome Brody.

2013

Dean Poll purchases Gallaghers

With the vision of preserving its character and returning it to its former place as the preeminent steakhouse in New York, Dean Poll sets out to renovate, restore and rebrand the venue. "It is part of the fabric of New York and I'm privileged to be a part of it", says Poll.

2014

New York's legendary steakhouse relaunches in March

Committed to retaining the history of this iconic gem, Dean Poll opens the doors to an updated Gallaghers.

Steaks & Chops

Filet mignon

(luxurious cut of beef, tenderloin)

Known for its buttery texture and mild flavor, it is often prepared by grilling, pan-searing, or roasting, and served with a variety of complementary sauces or sides.

Strip steak

(New York strip or sirloin strip)

It features a good balance of tenderness and marbling, making it ideal for grilling, broiling, or pan-searing, and is often enjoyed with various seasonings or sauces.

Ribeye steak

(prized for its rich flavor and marbling)

Often cooked using grilling, pan-searing, or broiling methods, it delivers a satisfying combination of juiciness and a robust taste, making it a favorite choice among steak enthusiasts.

Porterhouse

(combines both the tenderloin and the strip steak)

Known for its generous size and rich flavor, it is best prepared through grilling or broiling, and offers a satisfying combination of tenderness and marbling in a single, hearty meal.

Tomahawk

(rib steak also known as côte de boeuf)

The big, beefy icon. This cut is rich, tender, juicy, and loaded with flavor, with generous marbling throughout.