Gallaghers Steakhouse Dinner

This Old-School Steakhouse is purported to serve one of NYC's Best, Most Elusive Prime Ribs.

Gallaghers is a nearly century-old Theater District spot that's one of the city's few steakhouses to grill its meats over charcoal. The bartender tried to sell me on the prime rib. It was a bloody, USD69 behemoth that the kitchen had doused in jus and paired with a horseradish cream sauce.

For starters - I got the 1 pound lobster salad. The cold waters of Maine, Boston give the East Coast are bountiful. Literally a pound of gargantuan crustacean - this was refreshing. It could be the cold waters here (giving lobsters here mammoth claws) but I vouch for the firmer, more robust meat; those that enjoy crabs - you start with the pincers. Same here. The prized pincers are almost bouncy the bite. I was half deciding between the jumbo shrimp cocktail and this - but shrimps were the lesser crustacean today.

The condiments were also authentic. Complete with New England oyster crackers and horseradish dip - this was a 7/10 easily.

Scintillating soup, the French onion. This has got to be one of the best I've had in decades. It iss bold and boeufy. The caramelisation is so extreme. It tastes like Cognac smothered in burnt cheese (mozzarella). This ain't your classic (demure, feminine) French Onion - not those you have in Arondissement bistros. This is pure American muscle. I give this 8/10. There's another soup in the menu labeled cheekily as 'the other soup'

I would have gone for that, but in tradition of first visits, we must establish baselines. And baselines meant a lobster + onion soup + prime rib combo when it comes to this centurion called Gallaghers Steakhouse.

I've not had a bad steak in NYC. Like seriously. This piece of meat is 7.25/10 - and just pips Keens. However the use of charcoal and fire is completely different! Maybe like A levels vs IB, we need 2 categories of steaks.

Or maybe it's our upbringing - bcos I find myself gravitating towards Hawksmoor (London, NY). Or maybe this is an American chop - rough, authentic and true. In any case the quality of meat and dance of fire doesn't lie.

Their masterpiece is indeed the prime rib. The succulence is next level with boeuf just oozing out with every slice, with every bite. As far as American chops go, Gallaghers at Theatre District will reign for years to come. I couldn't finish this behemoth, but all good, even a fraction of it was, well, worth it.