Going to Gallagher's you immediately notice their dry-aged room at the entrance. It surely makes you salivate to see all these pieces of meat!
What is interesting is that the place does not look like a steakhouse: no dimmed light, no dark wood and no leather! It has an European feel; the kind of place where you would have an Oktoberfest...
For the sides, we had onion rings.
As well as creamed spinach.
The sides were disappointing: the creamed spinach had an off taste; the cream was too thin and it was as if the spinach sat in the cream for too long, giving a green-ish color to it (should be green and white from the cream), but worse of all, eliminating any flavor from the cream. The onion rings, although not greasy, were overcooked.
For dessert, I was lucky to try three desserts:
The Key Lime Pie:
Good, not too sweet, but the Graham Cracker crust should have been more buttery.
It was pretty good with a nice density and a bit of creaminess.
The Apple pie with vanilla ice cream:
It looked messy, was not good at all and had a weird taste! To be avoided!
The meal was just ok for me. There are so many great steakhouses in New York (The Old Homestead, Ruth's Chris), that I will pass next time...