Tender, juicy, delicious—steak is nature’s reward to those at the top of the food chain. Today’s Groupon, good at the Gallagher’s Steak House in Tampa, gets you $75 worth of steaks, seafood, and beverages for $35. An offshoot of the historic New York flagship restaurant, this Channelside Drive steakhouse pays homage to the original with a no-nonsense approach to fine dining that foregoes unnecessary meat barometers and crystal salad spoons. This Groupon is valid for dinner only.
The menu is uncomplicated but far from unrefined. Start with a selection from the seafood-heavy appetizer menu. Blue-point oysters are $12, and a jumbo lump crab cake costs $16. Or try a little of everything with a chilled seafood medley: Maine lobster, jumbo lump crab, smoked salmon, oysters, and shrimp cocktail (market price). Main courses include a fork-tender filet mignon ($40) and a 24-ounce bone-in rib eye ($41). The New York strip steak, which was the hallmark of the original Gallagher's, is USDA prime and dry aged ($38). Seafood lovers can reel in grilled salmon ($30) or snag fresh Maine lobster (market price). A center-cut pork chop ($29), veal chop ($40), or roasted half chicken ($25) floods taste buds with savory flavors and adrenergic receptors with adrenaline you can only get by not ordering steak at a steakhouse.
Gallagher's dining room is down-to-earth but has an elegant vibe and waterfront views. The St. Petersburg Times calls it "casual, inviting, without all the pomp and circumstance of other hallowed steak houses." Call ahead to make a reservation.
- Gallagher's has always been casual, inviting, without all the pomp and circumstance of other hallowed steak houses. Take away the celebrities, the checked tablecloths, the aura of history and the bulk of the photos, and what you're left with is notable but no-nonsense prime rib, ribeyes and porterhouses, etc. Which is still an accomplishment. – Laura Reiley, St. Petersburg Times
- On two visits, we got what we paid for: dense meats with flecked and streaked marbling fired over hickory coals. Most of our cuts had the hallmarks of USDA prime grade beef: The right proportion of meat to bone, of fat to lean, and noticeable quality in texture and taste. – Kurt Loft, Tampa Tribune
Diners on OpenTable give the steakhouse in Tampa just under four stars:
- Great steaks, cooked perfectly. Wonderful, attentive service! A wonderful place for special dinners. – OpenTable user who dined on 4/10/2010