When you’ve eaten as much steak as I have, it takes a lot to achieve memorable, lasting impressions of a meal. QI delivered in spades. This was by far the best regular menu item steak I have ever had. I say “regular menu item” because, of course, when I dropped $94 on a 32oz wagyu rib eye at Del Frisco’s I got a better steak. But for $46??? Holy shitbags my friends… It’s $10 cheaper than most rival restaurants, and for that price you get the most delicious tomahawk style rib chop you will ever sink your teeth into. And it’s a nice big 28oz fucker to boot.
Juicy all the way through, from fat cap to bone. Perfectly cooked pink all the way through. Soft, tender meat even in the roast portion. The fat was delicious – not too oily or greasy, and all of it soft and edible. Seasoning was just right – not too salty to the point where you get the meat sweats afterward (hate that). Simply put: the thing is fucking fantastic. But not only is the steak incredible; everything else is too. My wife had the lemon chicken (pic below in “other meats” section); it was a generous portion size and really tender and juicy – even in the huge tit area (large breast) where things can tend to dry out. Apps, sides and desserts were some of the best I’ve ever had as well. Read on, assholes.
rib eye before and after
Choice of Cuts & Quality Available: 10
Everything is prime and aged, and they cover every type of cut possible. They even offer some steaks for two, and a bunch of different types of filets for assholes who eat filets. Every base is covered, and then some.
Portion Size & Plating: 10
The plating was amazing here, just like it was at their sister restaurants Quality Meats and Maloney & Porcelli (Smith & Wollensky not so much). Little touches like herbs for garnish, interesting little porcelain cups filled with coarse salt, mortar and pestle containers for the fresh sauces, and just the way the food was decorated as well – not just slapped on the plate but artfully done. Portion sizes were all very healthy – healthy meaning big – not healthy meaning pussy-sized small dishes for losers on diets. The tartare was the size of a big burger. The sunchokes were two potatoes worth. The pasta side was enough for two no problem. The steak was huge, and the chicken was, I think, a half chicken (thigh, drum, wing, tit, still articulated).
Price: 9
I was a little surprised that the bill only came to $175 and change. For what we had, I was expecting over $200. Everything is extremely fair in price, especially when you take into consideration the PRIME real estate they have. Right on 6th avenue, overlooking the street, and just below the park. Are you fucking kidding? And steaks are still under $50 each??? Wow.
William Price
Bar: 10
There are two bars to mention here. First you are met with a really nice little bistro style open air/semi-outdoor bar at the front door. Great place to hang out for some negroni on tap, or house made white peach bellinis (also on tap) and watch the people whiz by on their way home from work.
signage and outdoor bar area
Upstairs there is a big bar at the top of the steps. Nicely decorated, modern, sleek, but not pretentious. They make great drinks. My martini was perfect, and was garnished with the best olives (castelvetranos). My wife had a great drink called “the midtown,” which was made with bourbon, vermouth, sour cherry, orange peel, and burnt sugar. Nice ice cubes too for those who care (you know who you are).
half drunk martini and “the midtown”
Specials and Other Meats: 10
The waiter read off some delicious sounding off-menu specials, and highlighted a few featured menu items that were considered house specialties. One dish they have already become instantly famous for is the chicken parm. It is pounded flat onto a pizza dish and topped with sauce and cheese, then baked. It seriously looks like a pizza. I might have to go back to try this. Anyway they have all kinds of meat on tap here. Beef (of course), chicken, veal, pork, lamb. Everything is covered. One thing to note here – truffles on demand. What? Yes. You can have them come over and tick off a few shavings of truffles on anything your little heart desires (for a fee, of course). Fucking brilliant idea. Below is the lemon chicken dish I described above:
chicken alan
Apps, Sides & Desserts: 10
We started off with the steak tartare and the grilled octopus saltimbocca. Both were fucking incredible. I liked the tartare at Quality Meats better, but it was still really great here. Underneath the patty of chopped beef there was a little pool of mushroom aioli, which was really great when you folded it into the meat and mixed it all up (with a squeeze of lemon too). They even had some shaved cheese on top for a salty crunch. The octopus was perfect. They swapped garbanzos (chic peas) for the cannolinis. I think this is a common thing in Italian food culture, because whenever my mom ran out of cannolinis she used garbanzos for our pasta fagioli. Either bean is fine. Both are great.
tartare and octo
For sides we had sunchokes (a delicious cross between potato and artichoke, with an amazing little dipping aioli), and porterhouse filled agnolotti (little football shaped pasta dumplings/packages) with a brown butter sauce. Also amazing. They don’t offer creamed spinach here, but they did offer sautéed spinach. I was too excited for the sunchokes though, so I didn’t try it.
pasta and sunchokes
For dessert we shared a watermelon, lime, strawberry and basil sorbet. It was so fucking good. Very aromatic from the basil, and they even crystallized and sugarified some basil to sprinkle on top and garnish. Really interesting flavors.
sorbet
So many of the other desserts looked good too. It was so hard to choose. They even had a cannoli cart rolling around where you could have them make and fill cannolis for you with whatever flavors you want. This place takes steakhouse dining to a whole new level.
Seafood Selection: 8
Other than the octo, we didn’t have any seafood. They had some nice sounding fish entrees like grilled branzino, etc. And they offered 4 different types of oysters on special (Montauk, Rhode Island, and two west coasters), a nice seafood tower, and some interesting shrimp based pastas. Next trip I will have to delve deeper into the seafood menu.
Service: 10
John was hands down the best waiter I’ve ever had – even better than the young guy at Keen’s that I was so impressed with. I instantly felt like I had known John forever. He was warm, funny, very nice, natural, and extremely knowledgeable on the menu. He knew it in and out, and he knew just where to go and what to suggest when we had follow-up questions. The management was the same way – all very welcoming and friendly. I had the opportunity to meet a bunch of people on the floor. Scott, Roger, and Mike: thank you for making me feel like such a celebrity! My wife was beaming when we left – we had such a great time and you really made our special night memorable. I only wish we had a little more time to spare. We would have loved to take Roger up on his offer to hang out at the bar for a while and have some after dinner drinks. Hopefully next time! Other awesome things to mention in the service department: fresh hot garlic bread. Bread like that makes me wish I had 4 hands (One for each lump, just like how Benny wished he had 3 hands – one for each tit – in the movie Total Recall).
garlic bread
For larger tables, they have this bigger bread dish:
Also; Kate, the sauce specialist. She made the steak sauce table side, mixing up concoctions of raisin molasses puree, fresh tomato, oregano, and other herbs/spices. It was like watching a wizard make a potion. She stirred it up nice in a mortar and pestle, and boom – we had the most delicious and fresh steak sauce in town. We put it on everything we ate, and even took some home with us.
sauce making
Ambiance: 9
I love the simple, bare and elegant look here. They really made the best of the space. I think a few more booth type seats might be nice to add, but the concept here is a little more open anyway, so it might not fit right to have big private type booths jammed in there. The views out the windows are great. I didn’t expect to like a second floor dining room this much. The lighting was cool and interesting: glass balls held in a clamp or vice; very industrial, but not the meat-locker type of look that Quality Meats has. Even the shitter was nice, with its beautiful arched wooden doors. It smelled like the inside of a Yankee Candle store. You would never know that people shit and piss in there – very clean and pretty. For a second floor joint, tho splice is pretty dynamite.
dining room
the room where shitting happens
UPDATE
I came back about a year later and really put the hurt on some bone-in strip, filet, and chicken parm. Check out the pics. This place still holds up really well after a year.
Thank you Roger and Gaetano for putting up another amazing meal!
We started with an order of prosciutto, and also ricotta cheese with honey, pine nuts and pear. Really fucking simple and delicious.
Next came the chicken parm. Holy fuckbags, this is some blow-your-mind shit. They pound out and chop the chicken into the shape of a pizza and then cover it with sauce and cheese. It’s amazing.
They also offer a brunch version of this baby with eggs and bacon on top. Super tasty.
Speaking of brunch, carbonara pasta!!!
We ordered only the side of mushrooms, but the house sent out some kale carbonara and spaghetti squash too! All were amazing. The mushrooms were a blend of four different types; very earthy and fresh. The kale was really great. This dish beats creamed spinach any day.
I had the bone-in strip. Really juicy and perfectly cooked. I ate every bite like a fat bastard.
The filet stole the show though. My buddy got it with this dumpling that was filled with melted gorgonzola. Perfect!
I almost forgot – the house sent out a free bottle of wine too. WOW!
Some more food porn from a third visit. Man the shit is always on point at this joint.
Doughnuts:
Veal osso buco for two:
Pappardelle:
Porterhouse for two:
Mushrooms and peppers with the steak:
One night my wife and I came here and really just focused on the pasta. Here’s a shitty photo of the really great bucatini with clams (cockles):
The pasta was cooked perfectly and had a really amazing flavor, with a generous heaping of saffron sprinkled on top.
We had a side of artichoke mac and cheese. Really great texture from the bread crumbs on top, and gratuitous amounts of delicious artichoke brewing beneath the surface.
On special was a garganelli pasta (similar to a rigatoni or ziti shape) with pork shoulder and guanciale (cured pork jowls). So fucking good.
They really execute this stuff like no other place. I think my favorite pasta dishes all come from Quality Italian (like the pappardelle that you get with the veal shank, pictured above – fucking amazing).
That night we had the smores ice cream dessert. Burnt marshmallow flavored ice cream and a tart filled with brownie? Yes please!
The drink selection is always on point too. My wife ordered a tricolor margarita. Check out the ice cube, layered with different colored margarita ingredients, so that when it melts you’r just getting more margarita, instead of water:
And I was able to try some really nice beer that I’ve never seen before:
After this non-steak visit, I put this place into a tie with its sister restaurant, Quality Meats. They top the leaderboard right now.
UPDATE 2/20/16
This place is truly amazing. I inserted a few updated photos above, but here is a look at their “bone-in filet” – a really nice piece of tenderloin that’s still attached to the vertebra.
It was cooked very nicely and was super tender and juicy, yet retained a great charred flavor from the grill.
My wife tried the balsamic lacquered filet, which is service with a marrow bone filled with fried hazelnuts and marrow. Delicious as well, and cooked similarly perfect.
I’ve thoroughly enjoyed every cut of beef available here, and a few specials and steak alternatives as well. I can guarantee you will have a great meal here. My most recent waiter, Michael, and the manager Gaetano, really made us feel like royalty here. A few more shots of the incredible food here.
Corn brûlée:
Sauteed spinach:
Fries:
Assorted gelato: ferraro rocher, coffee and nuts, and blood orange creamsicle.
Gallaghers had recently closed down, was repurchased, renovated, and now has reopened, returning a once-considered-to-be NYC staple in the steakhouse world to its former glory. It had fallen on ill times for a while before it closed. I went a few years ago and was disappointed (if you are curious, the old, defunct review is HERE). But now, with a new chef, decor upgrades, etc – it is BACK with a vengeance. I was totally blown away by the improvements they made, so I figured I would write an entirely new entry for the joint. Out with the old, in with the new.
Flavor: 9
We tried the rib eye and the marrow crusted filet. Both were incredible. I hate to say it, but I think the filet packed more of a punch than the rib eye in terms of flavor; probably because of the smashed, roasted garlic that was spread on top, and the amazing quality of the fat that was introduced back into the meat via the marrow. The rib eye was perfectly cooked, with a great sear on the outside that locked in the juicy pinkness inside. I found it to be just a hair under seasoned though, so decided to hold back on giving full points on flavor. Check out the pics. As you can see, the filet came with a little side of roasted marrow as well, and that was topped with a crunchy bread crumb crust to give it texture. Fantastic.
Choice of Cuts & Quality Available: 10
Everything here is top notch quality. I mean, fuck, you can see it right in the window as it ages. They offer a porterhouse, two versions of a strip, a rib eye, a prime rib, a chopped steak, and several sizes and varieties of filet.
Portion Size & Plating: 10
Portions are excellent. The filet is basically 10oz or 14oz, which is pretty good for the vagina cut. The rib eye was around 20oz, probably more, if I had to guess. Side items and apps were good sizes too, and not as overpriced as one might expect from a prime theater district location. Plating was impressive; simple yet artful and elegant. Check out the crudo and carpaccio apps below. Gorgeous.
Price: 8
Obviously the cost is a bit inflated because of the location; I don’t even want to know what this place pays out in rent every month. You get a great meal for the money though, so it’s worth the splurge. Here’s the bill – see for yourself:
Bar: 10
This is a bar of legendary status. It’s been around since the late 20’s. If you haven’t been there, please do yourself a favor and go immediately. They mix a fine martini, and the bartender Leo is awesome: a true master of mixing. I even tried an old fashioned from the cocktail menu and it was done incredibly.
Specials and Other Meats: 9
They didn’t read any specials to us, but everything is special here. I am really impressed with the turn-around this place made. Bravo. As for other meats, they offer veal, lamb, and chicken. They pulled the pork item they used to serve (no big deal), but they do offer some alternative beef cuts like the chopped steak (glorified burger) and the prime rib (rib eye for women). And I mentioned above the several different types of filet you can order, but I will list them here for you: blue cheese crust, marrow crust, pepper/Makers Mark crust, mushroom garlic butter, sweet chili rubbed, porcini and coffee rubbed, and cajun rubbed.
Apps, Sides & Desserts: 10
We tried a few items: the hamachi crudo, the veal carpaccio, and the french onion soup, to start. The hamachi was crisp, clean and really nicely plated. The yuzu jalapeno dressing really punched it up. The veal carpaccio was so light and delicate. It was amazing. I didn’t care much for the beets, but hey, I loved it otherwise. The french onion soup was nicely executed. It wasn’t too heavy or overly salty, yet it still packed great flavor.
Dessert and after dinner drinks came to us on the house, which was just incredible. We had a sampling. We had the key lime pie, which was my favorite of the bunch, the banana cream pie (which came with a brulee’d banana), and the chocolate cake. They look every bit as good as they tasted. And for a guy like me who generally isn’t into sweets as much as others, they were not overly sweet – they were just right.
Seafood Selection: 9
There’s a good amount to choose from all over the menu. I like the nod to the man’s seafood steak: the swordfish, steak of the sea. Well played. We had a great seat near the open concept kitchen as well, so we got to drool over the shellfish display:
Service: 10
Impeccable. What an amazing group of people. Everyone. Hostesses, management, wait staff, kitchen team – all great people. Just to give a tribute, Nick & Caesar felt like family, had really great menu recommendations for us, and were attentive and genuinely nice guys. Nick is truly a work horse. The guy commutes well over an hour to get there, and I was happy to know he’s been serving guests at Gallaghers for 25 years. Awesome. The managers Charlie and James really went above and beyond and gave us way too much shit on the house and made us feel like kings. This place is really something else, and it is precisely because of the amazing staff that runs the joint. I also had the pleasure of meeting the chef Allen (forgive my spelling if it is wrong) as well. He was focused back there, but really happy to know that the guests were enjoying the new Gallaghers. His food was really delicious, and it was awesome that he let me back there to ogle his work station. Right as I snapped this photo of the coal fired brick oven, a massive tray of steaks came out to get fired up. My mouth dropped with joy. Wish I got a shot of that.
Since I have to mention the bread: good crisp bread, nice spreadable butter.
Ambiance: 10
This place is historic. The remodel preserved all that great history but gave it a modern, clean feel. You still know you’re in an old steakhouse, like Keens, but you don’t have that musty, stale, dark atmosphere. The decor is classy, sophisticated, and loaded with history. Check out the open concept in the rear, where we sat. You can see right into the kitchen, and it’s bright and clean in there. State of the art.
But wait a fucking minute… What’s the first thing you see when you walk up to this restaurant off the street? MEAT. GLORIOUS MEAT!!! Just the meat locker window alone makes this place a stand-out joint in a city flooded with steakhouses. Are you fucking kidding me? This room is heaven. HEAVEN!
And what review would be complete without a discussion of “the office” – you know, where the magic happens. Clean, over-sized urinals, because, lets face it, men who dine here have over-sized cocks. Fine marble everywhere, nice tile work. Cloth towels to dry your hands after. Nice.
My wife and I also came in with my parents for restaurant week, January 2016. Well, I ordered a strip from the regular menu, but everyone else ordered off the price fix lunch menu. Here’s my steak – absolute perfection, and very good butchering/trimming – ZERO GRISTLE! This was a 10/10.
I grabbed one of my mom’s eggs… which I suppose I did as a sperm as well, some 38 years ago… but this time instead of burrowing my head into it, I put it on top of my steak:
I also put down some fries with it, and then ate bacon for dessert.
Okay so the main reason for this update is the restaurant week deal. For $25 you get an app/salad, an entree and a dessert. My wife got a wedge salad, lamb chops and cheesecake. Great price!
For $10 more you can get a 10oz filet, which is still a great deal, but they do also offer a sliced filet with peppers and onions for the same $25 price point. I guess it is smaller.
My mom got the split pea and ham soup to start, and prime rib hash browns with poached eggs for her entree:
The table started with this new chilled octopus salad too, served with onions and tomatoes. Very tender, but it still had a great char on the outside.
UPDATE 6/2/18
Prime Rib: 9/10
Porterhouse: 8/10
I also took down their monster veal parm. This thing is massive.
While I prefer the parms at many other places, there’s something to be said about the sheer size of this thing. It was probably about 32oz.
Veal Chop: 9/10
Burger
This could be a star. The patty has some of the most dry aged flavor I’ve ever had on a burger. It just needed a better bun to hold up to the juices and thickness of the burger, and it also needed more salt. Available only at lunch time.
I had heard wonderful things about this place from a friend and coworker – specifically about the signature pork dish – so my wife and I decided to go here for our Christmas dinner.
I’m not sure if it truly qualifies as a steakhouse, but I am treating it as such based on the menu, which is clearly beef-heavy.
Flavor: 9
This place was incredible for the entrees. I ordered a ribeye, and my wife ordered the crackling pork shank. The steak was cooked perfectly from end to end, it was juicy, well portioned, nicely seasoned and delicious. The pork is really something special though. The skin is so crispy and the fat underneath just melts in your mouth. Some of the best eating I’ve had in NYC right there.
On subsequent visits, I’ve tried the Bronson Pinchot steak: 9/10
As well as the Wellington Rossini: 8/10
Their porterhouse is a 9/10.
Choice of Cuts & Quality Available: 9
There was a great selection of beef. First, they have five different styles of filet and two different sizes for each: classic, cajun, au poivre, roquefort crusted, and oscar. Add to that a “bone-in” filet (the conundrum) on special. Impressive… but if you are ordering a filet it may as well be a filet of flounder in my eyes. Man up and get a real cut of beef, pricks. Next, they have porterhouse for two, a ribeye (two sizes), and a sirloin (also two sizes). There is a braised short rib as well. I took points off because there is no porterhouse for one, and no proper strip steak. All the meat is prime quality though, so that is a feather in the cap. Furthermore, it’s all dry-aged on site.
Portion Size & Plating: 9
Portions are big. My ribeye was on the order of 22-24oz (bone-in), and the pork shank was certainly enough to feed two. The scallop appetizer portion was a little on the small side, but the sides were enough for two or more, so it evens out.
Price: 8
The price point is about right for NYC steakhouses. It could even be considered a bargain considering that this place is semi-legendary among NYCers, and is usually packed out on any given night. It is $48/pp for the porterhouse, filets range from $42-$52 depending on preparation and size, the sirloins are $43/$48, and the ribeyes are $45/$50. The martini is $14.
Bar: 9
The bar is an island set-up. They do make a good martini, and they use castelvetrano olives with the pits still inside as garnish, which is a huge bonus as they are my favorite kind of olive (bright green, ample brine, and meaty but not too firm). One cool thing about the bar area is that there is a row of bar stool seats that face into the kitchen. Essentially the kitchen is open view to the public. You can sit and nurse your drink or order bar menu items and watch the cookery in full swing.
Specials and Other Meats: 10
Roasted chicken, rack of lamb, and braised short rib are all on the regular menu along with the big daddy – the crackling pork shank with firecracker applesauce. This place is famous for that dish.
On special they also had plenty to choose from, apps and entrees alike, so this place definitely gets the full till on this category. Don’t skip out on the bone-in chicken parm. This thing is killer!
Apps, Sides & Desserts: 7
We had a bunch of stuff here.
First, an order of east coast oysters (6) – blue island and malpeque. They were delicious. There were one or two shell shards, but nothing to deduct points over. Next we had a sea scallop appetizer and the plate of blood sausage and sweet breads. The scallops were on the small side. There were two on the plate for about $16, and they were half the side that a normal scallop should be. They were closer to bay size than sea size, if you catch my drift. They were also a bit overcooked, which was a shame. The hints of fennel were nice, and otherwise they tasted great. The sweet breads were crisp outside and creamy inside. A little buttery, but I didn’t mind so much. The blood sausage was nice and mild in flavor but small in portion size. However there was a nice “stuffing” that accompanied the items to make up for it. On the side we had creamed spinach and the “signature balls.” Sounds delicious, right? PICK A NEW NAME FOR THE BALLS M&P! The spinach was a bit watery and not so creamy, but the lack of cream was not unwelcome considering how rich everything else was in the meal. The balls were essentially potato hush puppies, supposedly filled with cheese, though I didn’t get much of that flavor inside. They definitely tasted like chive though – they were just mediocre. For dessert we had a variety of creme brulees. There were six flavors (chocolate, key lime, banana, almond, coffee and vanilla). They were neatly served inside empty egg shells in a porcelain egg holder. Very cool, and a bonus point on plating! It was fun to taste them all.
On a subsequent visit, I couldn’t help but try the dry-aged meatball. This thing is beautiful, all covered up with melted mozzarella and swimming in a light marinara sauce.
The wagyu carpaccio is intensely marbled.
Seafood Selection: 10
They offer several preparations of lobster, salmon, tuna, trout, red snapper, and even a roast whole fish. For the vagina of your dining party, this place certainly has a great selection. From what I hear, the quality and taste is fantastic; especially the trout. They also have the standard apps, like lump crab meat, shrimp cocktail, lobster cocktail, clams, and a variety of east and west coast oysters. There were seafood specials too, both under apps and entrees.
Service: 10
Our waiter(s) were a bit impersonal. They didn’t seem as attentive as other places we have been to and that I have rated. In fact, they served us our apps and forgot to take our entree order. My wife had to call the guy over to take our entree order when we were nearly finished with the appetizers. They made up for this though by giving us each a complimentary glass of champagne at dessert. Nice touch. The table breads were warm when they came to us; a loaf of pretzel bread served with a mustard seed butter. Very innovative and fun. They also serve this extremely flat, crispy item that almost looks like a tortilla or some kind of flatbread cracker. We didn’t have any in our basket, but other diners did. What up wit’ that?
Ambiance: 9
The look is early to mid 20th century, but it isn’t as authentic as other places feel. There is a wrap-around upstairs that encircles the outer perimeter of the restaurant and looks down over the main dining area and bar. We sat up there. Everything looks nice and is clean. The music was crooner stuff and tin pan alley, which I liked. The bathroom was big and clean, and they had stacks of individually folded cloth hand towels for drying off. Nice.
MALONEY & PORCELLI
37 E. 50th St.
New York, NY 10022
