Gallagher’s @ Las Vegas

This was our last night in Las Vegas as we still did not have prime ribs. We did not want to go to Fremont to get the famous one. I read in a guide that Gallagher’s was one of the best on the strip so we headed towards that end of the Strip.

The year was 1927. 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.

Gallagher’s opened in 1927 on 52nd Street as a Speakeasy by former Ziegfeld girl Helen Gallagher – wife of Ed Gallagher of the vaudeville comedy team Gallagher and Shean – with her partner, the colourful gambler, Jack Solomon. It became the place to be for gamblers, sports figures and Broadway stars.

After the prohibition, Gallagher’s converted to a steakhouse. Covering the walls with pictures of stars and sports figures, the atmosphere attracted the rich and famous and remains the place to be in the theatre district.

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

Gallagher’s is the only New York restaurant that still fires steaks the old school way – over the hickory coals that master grillers and connoisseurs love. Kept at blistering temperatures all day long, the heat of the hickory delivers perfectly seared steaks that Michelin 2018 called “mouthwateringly tender” with a slightly smoky, hearty flavor.

New England Clam Chowder

Rich, Creamy. Loaded with Clams, Potatoes and Bacon

Usually Princess and I would have shared one serving, but we were glad we ordered one each. The clam chowder was warm and delicious, and it hit the spot for a cold, winter desert night.

Jumbo Shrimp Cocktail

Large Prawns, Served with Cocktail Sauce and Lemon

Who can go into a NY steakhouse and not order the shrimp cocktail. It was quite expensive as far as the price went, there was only four shrimps. But the cocktail sauce was spot on and the shrimps were crunchy and sweet.

Prime Rib of Beef

OK, Gallagher’s was famous for wood fired steaks. But we were yearning for a prime rib. They were very popular here, so when we came for dinner at 10pm, there was only a medium rare cut left.

Came with cream and fresh grated horseradish as condiments. Not hot, but still packed the zing of horseradish.

We ordered two sides – roasted “wild” mushrooms and oven roasted Brussel sprouts. Talking about false advertising, the variety of mushroom was the farmed variety. But it was done very deliciously. The charred surface of the sprouts was the most delicious part but one cannot have too much of it. In fact both sides were quite heavy with butter.

They were out of medium rare prime ribs, so we had to settle for the medium cut. It was still juicy and flavourful, but the tenderness was not as good as a medium rare one. Perhaps because I really don’t like anything more than medium rare for steaks, but it was not their fault as I decided to compromise. We left Las Vegas not having the prime rib steak we wanted.

The service was impeccable, the food except for the prime rib was competent. No one should have prime rib done beyond medium rare.

Gallagher’s Steakhouse Las Vegas
3790 Las Vegas Blvd S, New York-New York Hotel and Casino, Las Vegas, NV 89109
Tel : +1 (702) 740-6450

Visited Jan 2023

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