4 Fleur
Average check per person $45-$55
BreakfastNo Breakfast SundayNo Breakfast MondayNo Breakfast TuesdayNo Breakfast WednesdayNo Breakfast ThursdayNo Breakfast FridayNo Breakfast Saturday
LunchNo Lunch SundayNo Lunch MondayLunch TuesdayLunch WednesdayLunch ThursdayLunch FridayNo Lunch Saturday
DinnerNo Dinner SundayNo Dinner MondayDinner TuesdayDinner WednesdayDinner ThursdayDinner FridayDinner Saturday

Gallagher’s Grill

Covington: 509 S Tyler. 985-892-9992. Map.
Nice Casual.
AE DC DS MC V
Website

WHY IT’S NOTEWORTHY
Chef Pat Gallagher has long been an important North Shore restaurateur. This restaurant, now five years old, is his best ever. A large contingent regulars keep the place busy enough that it’s become essential to have weekend reservations well in advance. Pat is not been infected by current culinary trends, relying on a list of familiar local dishes made with big flavors and first-class ingredients.

WHAT’S GOOD Not long after Gallagher’s Grill opened, and despite the wide variety of other dishes, steak is involved in a majority of orders. It’s USDA prime beef, sent out sizzling in the New Orleans style. But lamb chops, quail (local), and the full panoply of Louisiana seafood are at least as fine as the steaks. You are more likely to find pompano, lemonfish, and speckled trout than anywhere else north of the lake. He uses rich sauces flagrantly and deliciously. Take your statin pill before eating here: they let the rich, buttery sauces run wild.

BACKSTORY
For nearly thirty years, Pat Gallagher almost always had a restaurant for avid North Shore diners. The son of a revered Covington sports coach, he opened the Winner’s Circle–his first restaurant–in Folsom, in the 1980s. It made him famous on the North Shore. He shut it down and reopened in a new location, where Dakota is now. He was next at the Mandeville marina, then in the old Forest Steak House in Covington. While there he opened Annadele Plantation, but after a year or two moved on. He was executive chef of Ruth’s Chris in Metairie before and after Katrina. The move in 2009 to his present restaurant seems to be magic. It’s always full, and the food keeps getting better.

DINING ROOM
It’s a pleasant bistro environment with a patio and a good bar, with brick floors and walls, a rarely-used fireplace, and interesting art in metal and glass. Past the bar is a small courtyard for sipping anytime or dining on nice, busy days. At times, the ambient sound volume is very high. The service staff in the evening is young, friendly and knowledgeable. Lunch service is a little less smooth.

FULL ONLINE MENU

DOZEN BEST DISHES, DESCRIBED
Starters
»Shrimp remoulade, deviled egg
Crab cake, chipotle aioli
»Crabmeat ravigote, caper horseradish dressing
»Oysters en brochette, meuniere sauce
»Crabmeat au gratin
»Barbecue shrimp and grits
»Fried calamari, chili dust, smoked tomato-jalapeno tartar sauce, thai chili sauce
Barbecue spare ribs
Seafood gumbo, andouille
Creole turtle soup
House salad
»Caesar salad
Spinach salad
»Tomato and Vidalia onion salad
Stuffed tomato salad
Portobello and shrimp salad
»Popcorn crawfish salad
Fried shrimp salad
Entrees
»Prime 16-oz ribeye
»Filet mignon (large or small)
»Stuffed chicken breast, cream cheese stuffing
»Charcoal grilled quail
Grilled pork chop, cane syrup glaze
»Grilled lemonfish, grilled shrimp, lemon beurre blanc
Grilled yellowfin tuna, grilled shrimp, soy lime vinaigrette
Grilled shrimp, chimichurri sauce
Barbecue spare ribs
»Pan sauteed Gulf fish of the day
»Gulf fish almondine
»Gulf fish Winner’s Circle
Crabmeat au gratin
Stuffed shrimp
Fried or broiled redfish
»Broiled catfish meuniere
Panko crusted crab cakes
Desserts
»Crème brulee, fresh berries
»White chocolate bread pudding
Flourless chocolate cake

FOR BEST RESULTS
Don’t think of coming here on a weekend without a reservation. The steaks and chops are in the top rank. See if you can work a quail somewhere into the meal. The appetizers are good, large, and varied enough that you could make a dinner of them.

OPPORTUNITIES FOR IMPROVEMENT
Lunch goodness is a step down from the excitement of dinner, but the prices are a bargain.

FACTORS OTHER THAN FOOD
Up to three points, positive or negative, for these characteristics. Absence of points denotes average performance in the matter.

  • Dining Environment +2
  • Consistency +2
  • Service+1
  • Value +1
  • Attitude +1
  • Wine & Bar +1
  • Hipness -1
  • Local Color +2

 

SPECIAL ATTRIBUTES

  • Courtyard or deck dining
  • Romantic
  • Good for business meetings
  • 25-75
  • Early-evening specials
  • Open some holidays
  • Unusually large servings
  • Good for children
  • Easy, nearby parking
  • Reservations accepted

3 Readers Commented

Join discussion
  1. Stanley on July 28, 2014

    My vote for the best restaurant on the North Shore. My vote the best steak and best pompano. Also outstanding cocktails.

  2. Jules on September 1, 2017

    Unusual evening. We discussed appetizers with the waiter who informed us that one would be plenty for our table of three. We ordered sauteed crab claws. When the order arrived, there were 8 normal size crab claws. They were very good according to my 2 guests that ate them. I didn’t partake because of how small the portion was. It was probably the right size for any one of us.

    I ordered a turtle souple that was mediocre at best. It tasted like it had simmered too long and reduced too much.

    For the main course, one tried broiled pompano which she said was good, but ate only about half of it and was not interested in getting it to go. Two of us ordered pan sauteed redfish with lump crab meat. One of the portions was twice the size of the other. The larger was of typical size, while the other was small for an entree. The crab meat on the smaller portion was warm, on the larger portion the crab meat was refrigerator cold. The fish was good.

    I ordered the creme brulee and it was excellent. The other two ordered the whiskey sauce bread pudding. They said that it was pretty good, not great.

    During the dessert, one of my guests dropped a water glass and it broke on the table and floor. A bus boy stopped and picked up 2 larges pieces of glass from the shattered water glass. He never returned, left the broken glass on the table, water on the table, and water and glass on the floor surrounding us. My guest had to hold her arms up to avoid getting glass in her arms and I ended up with glass stuck in my hand which I had to go remove in the restroom.. We put our cloth napkins over the broken glass to avoid further injuries.

    Next the waiter showed up with the bill and did not know about the broken glass until I told him about it. He packed up the remaining bread pudding to go which ended up with glass shards in it.
    The table was not cleared, nor was the floor when we left about 15 minutes after the glass broke.

    Pretty sad for a meal that cost $180 for the three of us. Admittedly, the accident was caused by one of my guests, but the response by the staff was really nothing short of pathetic.

    This occurred at the Covington location on 8/31/17. None of us had ever dined there before and probably won’t again. One of the guests was visiting from Georgia and was left with a bad feeling about “fine dining” on the North Shore which I had been bragging about. Fortunately, about 3 years ago she visited and had been to Sal and Judy’s in Lacombe which was excellent as usual.

    TOMMENT:
    Odd coincidence: I was at Gallagher’s in Covington the same day you were, but for lunch. Everything went well for me. Which shows how much a restaurant can change moment to moment. What was going on there is probably anxiety among the staff about the hurricane. Maybe they were working on getting flooded friends’s situations. I don’t know. It’s kind of late to check into yours now. . . you should have taken charge and found the manager or a waiter in the first few moments of your disaster. Write a letetr to Pat Gallagher and let me know what he said. I assure you, what you describe is not typical of Gallagher’s service. And remember: we were under a flood warning at that time.

  3. Laurie on September 6, 2017

    In your restaurant listings, the link for Pat Gallagher’s 527 in Mandeville, takes you to the same review as Gallagher’s Grill in Covington. Do you have a review of the restaurant in Mandeville?

    TOMMENT:
    The two Gallagher’s are so similar in menu and style that the only real difference between the two places is in which location will Pat be working tonight.

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