Couch Convo with Dean from Gallaghers Steakhouse

Dean Poll

At Seamless, we’re pretty obsessed with knowing everything about popular NYC restaurants—including the people who run them. With our Couch Convo series, we sit down with the people behind the most delicious local spots. Next up: Dean, owner of Gallaghers Steakhouse.

Seamless: As the owner, how involved are you with the menu and dishes?

Dean: I review how every item on the menu is presented prior to being served or delivered to customers. We then make any adjustments based on customer feedback.

Seamless: Gallaghers is clearly an NYC icon. What do you think Gallaghers stands for to New Yorkers?

Dean: Gallaghers stands for different things to different people. It is a part of New York, perhaps by default, because it has been around for over 90 years. Those who have become customers since the renovation have grown to embrace Gallaghers as a cool joint. As a matter of fact, Gotham described Gallaghers as a cool, retro rebel. That perfectly describes our vision. Those who have not visited in many years, but are nostalgic about Gallaghers of the past, are surprised to see this New York institution fully restored. They appreciate that our contemporary steakhouse menu has replaced the tired menu of the 60s.

Seamless: Gallaghers has been around for years. What’s changed about the menu? 

Dean: I’m only the third owner of the restaurant in 93 years. The menu has changed to reflect what people are eating today. Outdated Items like tomato juice cocktail or herring and cream sauce have been replaced with items such as burrata with coal-fired roasted peppers and crab cakes. This restaurant never served boneless sirloin—only bone-in. Now we serve boneless as well as porterhouse and rib steaks.

Seamless: How about the restaurant? Any changes? 

Dean: The restaurant retains its 90+-year-old feel. Prior to us taking over, the restaurant was in disrepair and tired looking. We cleaned it up but kept its charm. Frankly, it looks more like a 90- year-old restaurant now, than when we took it over. Our goal was to create a contemporary old restaurant.

Seamless: Let’s pretend it’s our first time getting delivery from y’all, what should we get?

Dean: I would never tell anyone what they should order, but I will tell you what I would have. Tuna tartare. Caesar or wedge salad. I prefer a sirloin steak, creamed spinach or sautéed broccoli with garlic and oil, and mashed potatoes. For dessert, a cup of coffee and ANY dessert on the menu.

Seamless: You also deliver wine! Give us your best wine and food pairing. 

Dean: I am partial to a Pinot Noir with a steak. Right now, we are delivering a very nice Steele Pinot Noir Carneros, 2016.

Seamless: How has the coronavirus impacted how you operate Gallaghers Steakhouse? 

Dean: Sadly, we’re closed. We’ve recently started takeout. We miss seeing our loyal customers who have shown us so much kindness and encouragement through these difficult times. People have reached out by phone, email and social to find out how we’re doing. It means so much to all of us. We look forward to their return!

Seamless: Random question: If Filet Mignon and Lamb Chops were running a marathon, which would come out on top?

Dean: Filet mignon, for sure! As much as I like lamb chops more, filet mignon is the old standard. It’s reliable. It goes the distance and never runs out of juice.

Seamless: Three words that describe your loyal fans. 1, 2, 3…go!

Dean: Diverse, discerning and kind.

Seamless: How are you staying positive during this time?

Dean: Worry is a wasted emotion, so I am keeping busy with planning for the reopening.

Seamless: Anything else you’d like to share with our readers? 

Dean: We really look forward to reopening! As a hands-on restaurateur, it is always fun to take a break away from business… but this has been too long! The staff and I miss coming to work and doing what we enjoy most, taking care of customers.

Craving Gallaghers Steakhouse? Yeah, us too. 

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