Address: 228 W. 52 St., New York, N.Y.
Signature Dish: Rib Steak
Opened in 1927 as a speak-easy, and with a decades-old bar that has hosted everyone from Gloria Vanderbilt to Derek Jeter, it doesn’t get much more classic – or legit – than this midtown institution. With original details from the grills to the hickory log chandeliers, the long-standing landmark maintains its authenticity.
Gallaghers is known for its USDA Prime meats, dry-aged for an average of 32 days in the iconic refrigerated window display at the restaurant’s entrance (also a prime selfie spot). One of the most popular cuts is the signature rib steak.
Chef Alan Ashkinaze, instrumental to upgrading the menu during the restaurant’s revitalization and reopening in 2014, grills the thick-cut rib steaks over lump wood and hickory coals to incorporate a distinctive steakhouse char on the outside that locks in the intense taste the aging process provides.
The meat, marbled throughout with veins of flavor-boosting fat, is seasoned simply with kosher salt, but Cajun, coffee and sweet chili rubs are available options. All steaks come served with Gallaghers sweet and tangy house steak sauce and your choice of sides; creamed spinach and lyonnaise potatoes are two favorites.
Pre- or post-theater, reserve a table for dinner or people-watch at the bar with a basket of homemade potato chips. You never know who you might see. Surrounded by walls lined with a century’s worth of Big Apple ballplayers, Broadway stars and political figures, you’ll feel a part of New York City history, and that’s because you are.
“Spend some time here over a meal and a drink and you’ll know the soul of the city,” noted a AAA inspector in a rating of the restaurant.
Gallaghers Steakhouse Date-Nut Bread
Straight out of the 1920s, this rustic quick bread is the most popular of the artisanal loaves Gallaghers offers its guests. An American classic that’s traditionally served during the holidays, Gallaghers version is so popular it’s served year-round. Ashkinaze adapted this recipe from one he inherited from his great-grandmother. It’s also a delicious treat served with tea and coffee.
For the Bread
8 ounces dates, pitted & chopped
1 teaspoon baking soda
1 cup boiling water
½ cup butter, cut into pieces
½ cup brown sugar
1 teaspoon vanilla extract
½ cup date puree (recipe below)
2 cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon
½ cup walnuts, toasted and chopped
- Place dates and baking soda in a medium bowl. Pour boiling water over them. Stir until baking soda dissolves. Let rest for 20 minutes. Meanwhile, heat oven to 350 degrees. Line a 8.5” x 4.5” loaf pan with parchment paper and spray with cooking spray.
- Using a mixer, combine butter and brown sugar until butter is pea-sized. Don’t cream.
- Add vanilla, date puree and egg. Mix for 1 minute.
- Add the rest of the dry ingredients and mix slowly until combined.
- Pour the soaking dates with the water into the mixing bowl. Combine until incorporated.
- Pour batter into pan.
- Place pans and bake for approximately 35 minutes, until toothpick comes out clean.
1 pound of dates
- Place dates in saucepan. Cover with 3 inches of water.
- Bring to boil. Reduce to a very low flame. Simmer for 10 minutes.
- Remove from heat and let steep for 20 minutes.
- Pour into a blender and puree until smooth and set aside.
Makes one 8.5” x 4.5” loaf.
For more AAA-approved signature dishes, visit AAA.com/DiamondDish.