All reviews are from people who have redeemed deals with this merchant.
· Reviewed September 28, 2016
Reviewed July 28, 2015
Reviewed July 28, 2015
What You'll Get
Choose from Three Options
- $19 for a fried-chicken meal with drinks for two, valid Sunday (up to $30.90 value)
- $35 for a fried-chicken meal with drinks for four, valid Sunday (up to $61.80 value)
- $20 for $30 worth of food, valid any day of the week
Every Sunday, Gallagher’s serves fried-chicken dinners that include sides of mashed potatoes, corn custard, green beans, and a complimentary family-style dessert. A nonalcoholic drink washes down the feast. Children younger than 3 years old eat for free. See the menu.
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per visit. Limit 1 per table. Limit 1 per group. Valid only for option purchased. Dine-in only. Cannot be combined with other promotions or any discounted menu items. Must use promotional value in 1 visit. Fried-chicken meal valid Sunday only. Parties may not split into two tables seated next to each other to use multiple Groupons. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Gallagher's Restaurant
Gallagher’s Restaurant is awash in Waterloo and St. Louis history from its foundation on up to its newly opened third floor. Situated in a building built in 1870 with its original bar intact, the eatery is full of artifacts collected by owners John and Susie Gallagher over two decades. The balcony and bar feature original railings from the 1908 McKinley Bridge, the booths are made out of pocket doors from the Chase Park-Plaza Hotel, and the tables are repurposed bowling lanes from the old Bee Hive Bowl. To construct their masterpiece, the Gallagher family poured their own efforts into the building, doing almost all the physical labor themselves with help from their nephews, five sons, and other family members.
Inside that history-laden interior, servers bustle around with plates of hearty American fare and juicy eight-ounce burgers. Smoke-cured pork chops claim myriad state fair accolades for their glaze of sweet and sour peach sauce, and the chefs carefully stacks burgers with shiitake mushroom sauce and brie or an enchanting combo of cayenne candied bacon with cheddar or blue cheese. Every Sunday, the restaurant serves fried chicken dinners that were judged the best in the area by the St. Louis Post-Dispatch, which noted the flavorful blend of spices in the batter.