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 $29. An offshoot of the historic New York flagship restaurant, this Channelside location pays homage to the original with a no-nonsense, meat-and-potatoes approach to fine dining, foregoing unnecessary trappings like overpriced meat barometers and crystal salad spoons.
The menu is uncomplicated but far from unrefined. Laura Reiley, food critic for the St. Petersburg Times, perfectly sums up the simplistically upscale offerings when she said, “Unlike so many steak houses, the single-page menus are not oversized, easy to wield with a martini glass in one hand.” Start your meal with a selection from the seafood-heavy appetizer menu. The crab cocktail comes with jumbo lump Maryland crab with a Dijon-mustard and mayonnaise sauce, or you could try a little of everything with the chilled medley of seafood, which includes Maine lobster, jumbo lump crab, smoked salmon, oysters, and shrimp cocktail (market price).
Pick a few sides to accompany the main course, or if you’re a vegetarian, pick sides to create a main course, as all entrees contain meat. Gallagher’s mashed potatoes ($8) or sautéed mushrooms ($9) are destined to meet your meats, and the generous portions allow for sharing. The New York strip steak, which was first served at the original Gallagher's, is USDA prime and dry aged ($38). Other hearty options include the fork-tender filet mignon ($40) and the 24-oz bone-in ribeye ($41). Pork chops, veal, lamb chops, and chicken are also available. Seafood lovers can reel in some grilled salmon ($30) or snag some fresh Maine lobster (market price). All orders come topped with a mixture of casualness and elegance with a side order of waterfront views and inviting atmosphere.
- 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 Gallagher’s Steakhouse in Tampa four stars:
- Waiter was great, understood we knew what we wanted, answered all of my questions. We had the sirloin it had the perfect crust and as for flavor, the most beefy tender seasoned to perfection piece of meat we have had in a long time. – OpenTable user who dined on 10/03/2009
The Roguish Rapier, Chapter 9: High Stakes
The fiendish pair of armored guards poked about the bails of hay with their rapiers, like stinking cats on the prowl for helpless prey.
"P'raps if we should find the culprit, the baron'll feed us handsome at the wedding! It'll be cakes an' steaks f'r us, me lad!"
Suddenly, with the near-silent swoop of a duck landing on the back of a cow, a figure dropped from the rafters behind them.
"Hark!" cried the interloper, and the two boorish dreadnaughts spun on their feet. Before them stood a swordsman unlike any the world had seen. He wore rags, tied taught around his limbs like a child's doll stitched from scraps. Most baffling of all was his mask, a shirtsleeve tied around his eyes in the manner of a pierced blindfold. Who was this ragged stranger?
"You keep lookin' for the garbage boy," said the uglier of the hired thugs. "I'll make quickmeat of this presump-tius upstart! He's armed with ought but a broomstick, where's we're two'a the highest paid swordsmen in the Baron's employ!"
"Tis one more broomstick than either of you louts!" the masked man parlayed back. Faces flush with angry blood, the brutes charged, slow and heavy in their armor. Underneath his mask, Alexander smirked, and with a practiced hand polished by a long life in oppression’s shadow, the Roguish Rapier swung his wooden blade.
Read more chapters in Groupon's serialized novel, The Roguish Rapier, here.
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615 Channelside Dr
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