Trail Blog
December 01, 2011
In the Kitchen With: Pat Gallagher, Chef/Owner, Gallagher’s Grill
Covington, LA
Q: Food is such a huge part of Louisiana's unique culture. What is one of your earliest Louisiana food memories?
A: One of my earliest memories dining out was with my grandfather at Kolb’s Restaurant in New Orleans. I was fascinated with the system of fans and belts that cooled the restaurant.
Q: When and how did you know you wanted to make a career in the restaurant business?
A: I realized it was going to be my career in 1978 when I opened my first 30-seat restaurant serving $1.75 plate lunches, and po-boys, and fried catfish. I fried my first catfish two days before we opened.
Q: What kind of training did you receive?
A: I had run bars with sandwiches, but had no formal training. A week before we opened in 1978, an elderly gentleman walked in and asked if I needed help. His name was Francis Stipsky—blind in one eye, long retired, but with 40 years in the business with Diamond Jim Moran at La Louisiana among others. We would not have survived six weeks without him. To this day, one of the finest gentlemen I have ever known. Warren Leruth’s [renowned New Orleans chef] first job was working under Francis. God bless him, he was a wonderful man!
Q: Throughout your career, you've owned many restaurants and worked as a corporate chef. What led you to opening Gallagher's Grill?
A: I enjoyed my four years with Ruth’s Chris and it was a great learning experience, but I was ready to get back to the Northshore. I missed the interaction with the guests.
Q: For someone dining at Gallagher's Grill for the first time, what would you recommend they order—from appetizers to desserts?
A: Our crab cakes are quite good, and we have a baked oyster dish, oyster’s Pablo, which I love! Our turtle soup is delightful, so we’ve been told. Our steaks are prime and our pan sautéed pompano is by far our best-selling seafood dish. For dessert, the crème brûlée or white chocolate bread pudding are hard to beat.
Q: You've worked for Ruth's Chris Steak House and steaks are on the menu at Gallagher's Grill. What's the key to a good steak?
A: Start with the quality of the beef. Essentially, that’s where it starts and ends. I like to cook on very high heat and sear the juices in the beef.
Q: When you have the chance to dine out in the Northshore, where do you go?
A: I love Sal & Judy’s! Sal is a longtime friend whom I have had a great deal of respect and admiration for.
Q: We're so lucky to live in a place with amazing locally made/grown foods, from hot sauces to crawfish. If Santa were only to deliver Louisiana-made products to you this year, what do hope to find under the tree?
A: A sack of Atchafalaya crawfish with all the fixings! And, of course, some ice cold beer to go along.
