Had the small seafood platter:\nShrimp were spectacular, lobster a touch chewy and modest sweetness, raw clams fresh tasting, oyster same. \n\nHad the Porterhouse for 2:\nOrdered Medium rare (as it should be), and served as such. However, while the meat was generally soft there were several tough/gristle inclusions, and the flavor of the grill and cut were subdued. Recent Porterhouse for 2 meals at Harvest on the Hudson, and Jake's Steakhouse were notably more enjoyable. More grill and meat flavor, better cuts of meat overall. Of them, Gallagher's had the most effect from the Dry Aging, which is not a surprise since the dry aging cooler is featured at the entrance.\n\nFor the record: I am a butcher's grandson who has worked delivering the restaurant supply meats sold by the company he founded, and who would eat dry aged T-Bone, Porterhouse, and Tri-Tips out of a Microwave when young as prime beef was ever present.\n\nThe ordered sautéed Spinach was a bit overcooked for my taste, the French fries were 'like my mother used to make them' (dinner guest's comment). The baked potato under-cooked with too little provided sour cream. The Cheesecake, top end, light and creamy. The creme brulee nothing special.\n\nThe Heitz Cellar Cabernet was listed as 2011, 2012 served.\n\nLastly, overnight I did suffer some intestinal distress, which I suspect was related to the raw seafood. Noting that the seafood did seem very fresh.