Gallaghers Steakhouse has long been synonymous with culinary excellence and timeless charm. With its roots tracing back to a speakeasy on Manhattan’s 52nd Street during Prohibition, the iconic restaurant has evolved into a revered dining institution. Now, its Boca Raton location carries on the legacy, blending old-world sophistication with the breezy elegance of South Florida. Known for its meticulously dry-aged steaks, hickory coal grilling, and world-class hospitality, Gallaghers stands out in a crowded landscape of fine dining options.
By Merilee Kern, MBA
But, what truly sets Gallaghers apart isn’t just its history or menu—it’s the unwavering commitment to quality and authenticity at every turn. From maintaining an on-site meat locker for dry-aging to recreating the ambiance of early-century Palm Beach, Gallaghers Boca offers an experience that is as luxurious as it is inviting.
To dive deeper into what makes this restaurant a must-visit South Florida fine dining spot, we spoke with the team behind Gallaghers to explore its unique offerings, historical ties, and dedication to delivering an exceptional dining experience.
MK: What sets Gallaghers Steakhouse apart from other steakhouses in the Boca Raton, Florida area?
A: Gallaghers stands out as one of the few remaining steakhouses that refuses to compromise on quality and genuine hospitality. For example, we maintain an on-site meat locker where we dry-age our beef—a meticulous and expensive process that ensures unmatched freshness and quality control. Unlike many steakhouses that buy pre-aged, pre-cut beef, we oversee every step of the process, including hiring professional butchers to cut the meat on-site. We also grill our steaks over hickory coals, requiring expertly trained cooks to ensure consistent temperatures and flavor—a rarity in an era where most competitors rely on broilers and flat-top stoves. Despite these added costs, we ensure our menu prices remain competitive.
MK: How does Gallaghers Boca Raton reflect the legacy of the iconic New York location?
A: The Boca Raton location embodies the essence of the original New York restaurant while incorporating site-specific elements. Like its Manhattan counterpart, Boca offers an authentic, old-world dining experience, complete with top-quality aged beef and impeccable service. However, we’ve added touches unique to South Florida, such as shaded outdoor seating and a more extensive selection of fresh Florida seafood dishes.
MK: Can you explain the restaurant’s dry-aging process and its impact on the flavor of the steaks?
A: Dry-aging and butchering on-site is what gives a steak that nutty flavor that so many enjoy. Our dry-aging process occurs in a glass-encased meat locker on-site, which is kept below 36 degrees Fahrenheit with controlled humidity. This prevents mold and bacteria growth while intensifying the beef’s flavor and tenderness. At any given time, our meat locker can hold 2,800–3,800 pounds of beef. This traditional process, combined with our hickory coal grilling, ensures an unparalleled dining experience.
Fresh meat is received in NYC and shipped to Boca and dry aged for 28-30 days. Because of that, the flavor is what is called “nutty flavor” as opposed to a “musty” flavor.
MK: What are your top-selling seafood dishes?
A: Our seafood selections rival our prime steaks in quality and popularity. Favorites include jumbo lump crab cakes, Hamachi crudo, shrimp and lobster dumplings, and fresh catch entrées like Dover sole, and salmon. Our lobster tail, particularly as part of a surf-and-turf pairing, is a perennial crowd-pleaser.
MK: How does Gallaghers cater to guests with dietary preferences or restrictions?
A: Our team is trained to customize dishes to accommodate dietary needs. Staff members are well-versed in the ingredients and preparation methods of every dish and are proactive in inquiring about dietary restrictions to ensure all guests enjoy their meal without compromise.
MK: What role does the restaurant’s ambiance play in creating a memorable experience?
A: The ambiance is integral to the Gallaghers experience. In Boca Raton, we’ve recreated the style of 1920s South Florida, with green leather banquettes, saddle leather accents, terrazzo flooring, stucco walls, Mahogony paneling and lofty pecky-cypress ceilings. The experience is further elevated by servers in jackets and ties, silver-plate silverware, coffee service and overall hospitality presented traditionally without, though being pretentious. Guests also dine surrounded by walls adorned with authentic photographs of Broadway stars, politicians, sports legends, and more—each with a connection to Gallaghers’ storied history.
We’ve earned a very good reputation of service here in South Florida. May of our guests ask for our servers by name, so it has become like a club atmosphere in that sense. The music we play also makes people feel as it they’ve been transported to a place in time.
MK: Can you share a bit about the history of Gallaghers Steakhouse?
A: Gallaghers began in 1927 as a speakeasy on Manhattan’s 52nd Street, founded by Broadway showgirl Helen Gallagher and gambler Jack Solomon. After Prohibition, it evolved into a steakhouse frequented by Broadway stars, bootleggers, and politicians. Though it changed hands over the years, the restaurant has remained a bastion of mid-century charm and culinary excellence, with the current owner, Dean Poll, restoring it to its former glory.
MK: What selection represents a personal favorite dish on the menu?
A: Owner Dean Poll’s go-to order is a chopped wedge salad, rare sirloin steak, creamed spinach, Brussels sprouts, hashed browns, and cheesecake for dessert.
MK: What should people know about Gallaghers that they might not?
A: Many don’t realize the original Gallaghers in New York started as a speakeasy during Prohibition. Additionally, our walls are adorned with photographs of famous guests that have dined here throughout the years- spanning nearly a century, including actors, Broadway stars, athletes, and politicians.
MK: What is Gallaghers’ target clientele?
A: While our menu appeals to everyone, we often attract an affluent clientele who dine out regularly and appreciate exceptional quality and service.
Not everyone knows about Gallaghers in its speakeasy days, but it’s really a fascinating story. When it was a speakeasy, it was owned by a chorus girl, actress and model named Evelyn Nesbit. She had a love affair with renowned architect Stanford White, who was murdered by her ex-husband Harry Thaw. When Thaw was released from jail, he came to her speakeasy—Club Evelyn—and made a huge scene, which is documented in a New York Times story, causing Evelyn to quit the business. Helen Gallagher and Jack Solomon had the food concession of that Speakeasy so, once Evelyn left, they took it over and called it “Gallaghers Steakhouse,” continuing to serve illegal liquor … listing it on the menu as “the other soup.”
Today, there’s no secret that Gallaghers Steakhouse is more than just a dining destination—it’s a celebration of timeless traditions, unparalleled quality, and genuine hospitality. Whether visiting the Boca Raton location to savor a perfectly dry-aged steak; indulge in fresh premium seafood specialties; or soak in the old-world ambiance over a fine wine, martini or craft cocktail, every visit offers a taste of history and refinement. By honoring its New York roots while embracing the spirit of South Florida, Gallaghers continues to set the gold standard for fine dining. For those seeking an unforgettable experience where culinary artistry meets warm, welcoming service, this iteration of Gallaghers Steakhouse is truly in a league of its own.
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Merilee Kern, MBA is an internationally-regarded brand strategist and analyst who reports on cultural shifts and trends as well as noteworthy industry change makers, movers, shakers and innovators across all categories, both B2C and B2B.
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