I've been to Las Vegas on many occasions and have stayed at New York New York a couple of times. Each visit I've walked by Gallagher's and wanted to give it a try. For meat lovers, Gallagher's is a dream come true. I started by looking at the steaks being dry aged. The more I learned about the flavors the process extracted the more intrigued I became.
Unlike Tuesday, I arrived early - immediately after the show floor closed; I was seated immediately at a quiet table in the back, perfect for people watching. Also unlike the night before, the service was phenomenal. After eating at Michelin Star restaurants, I've become spoiled by great food and amazing service. I went with my waiter's recommendation - their signature steak: Dry Aged New York Sirloin. For my side, I chose steamed brocoli.
Gallagher's had what looked like amazing bread, but I resisted the temptation wanting to be sure to leave room for the enormous portions I'd been warned about. (To view additional photos (or full-size versions), visit my set on Flickr.)
I'd had Kobe beef before and wasn't that impressed after hearing great reviews. Gallagher's steak lived up to the hype. My first bite was without the roasted garlic, it was an explosion of flavor. It was tender, flavorful, and melted in my mouth. The roasted garlic was a perfect complement.
I'll definitely be returning to Gallagher's for a steak my next trip this coming July. At home, I'm going to be roasting garlic and serve my steaks with it.
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