Pat Gallagher's 527
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.
Why It's Essential
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.
Why It'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.
Most Interesting Dishes
<em><strong>Starters</strong></em><br /> »Shrimp remoulade, deviled egg<br /> Crab cake, chipotle aioli<br /> »Crabmeat ravigote, caper horseradish dressing<br /> »Oysters en brochette, meuniere sauce<br /> »Crabmeat au gratin<br /> »Barbecue shrimp and grits<br /> »Fried calamari, chili dust, smoked tomato-jalapeno tartar sauce, thai chili sauce<br /> Barbecue spare ribs<br /> Seafood gumbo, andouille<br /> Creole turtle soup<br /> House salad <br /> »Caesar salad<br /> Spinach salad<br /> »Tomato and Vidalia onion salad <br /> Stuffed tomato salad<br /> Portobello and shrimp salad<br /> »Popcorn crawfish salad<br /> Fried shrimp salad <br /> <em><strong>Entrees</strong></em><br /> »Prime 16-oz ribeye<br /> »Filet mignon (large or small)<br /> »Stuffed chicken breast, cream cheese stuffing<br /> »Charcoal grilled quail<br /> Grilled pork chop, cane syrup glaze<br /> »Grilled lemonfish, grilled shrimp, lemon beurre blanc<br /> Grilled yellowfin tuna, grilled shrimp, soy lime vinaigrette<br /> Grilled shrimp, chimichurri sauce<br /> Barbecue spare ribs<br /> »Pan sauteed Gulf fish of the day<br /> »Gulf fish almondine <br /> »Gulf fish Winner’s Circle <br /> Crabmeat au gratin <br /> Stuffed shrimp <br /> Fried or broiled redfish <br /> »Broiled catfish meuniere<br /> Panko crusted crab cakes<br /> <em><strong>Desserts</strong></em><br /> »Crème brulee, fresh berries <br /> »White chocolate bread pudding <br /> Flourless chocolate cake <br />
Deficiencies
Lunch goodness is a step down from the excitement of dinner, but the prices are a bargain.
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.
Bonus Ratings
1
Attitude
2
Environment
2
Local Color
1
Service
1
Value
1
Wine
Holiday Ratings
3
Christmas
0
Thanksgiving
3
New Year's Eve