Gage & Tollner

01What to order

• Bone-In Ribeye for Two (or for Three)US$163 for two and US$220 for three on the dinner menu dated July 19, 2025, the one linked from the site in October 2026.
• T-Bone for TwoUS$159 on the same menu.
• NY Prime StripUS$74; the menu does not give its weight.
• Porterhouse for ThreeUS$230.
• Filet MignonUS$86, with foie gras au poivre and mashed potatoes.
• She-Crab SoupUS$23, blue crab and sherry, from the seafood half of the menu.

02The beef

The dinner menu states it in one line: all beef steaks are grass-fed and dry-aged, then butter-basted and served with garlic confit and a seared lemon. It does not give the number of days, the weights or the breed. Among its purveyors the menu names Heritage Foods, Bobo Farms, Happy Valley Meats and Hudson Valley Harvest, without saying which supplies the beef. There is also a dry-aged beef tartare (US$25) and a bavette steak frites (US$65). Sauces, US$4 each: salsa verde, steak sauce, béarnaise, foie gras au poivre.

03The fire

No source read by Steakpedia says how the steaks are cooked at Gage & Tollner, whether broiler, grill or pan, or with what fuel. The menu's only cooking note is the butter basting.

04The story

The house keeps its own timeline. Eugene Tollner, a cigar salesman, joined Gage as partner in 1884, which gave the restaurant its name; the founders sold in 1911, and from 1919 the Dewey family ran it, with Ed Dewey in charge for forty years from 1949. In 1974 and 1975 the Landmarks Preservation Commission protected the building and its interior; the house says it was the third interior so designated, after the New York Public Library and Grant's Tomb. Edna Lewis, then 72, was hired as chef in 1988; Joe Chirico bought the restaurant in 1995 and served its last meal on Valentine's Day 2004. For twelve years the room held fast-food outlets, among them a TGI Fridays and an Arby's. Ben Schneider, St. John Frizell and chef Sohui Kim raised the money through Wefunder and 48 equity investors, began work in February 2019, saw a March 15, 2020, opening stopped by the pandemic, and reopened on April 15, 2021. The 2026 edition of the steak list, as republished by En Primeur Club, places it at No. 84.

05The practical

372 Fulton Street, Downtown Brooklyn. Dinner Monday to Friday from 5 to 10 p.m.; Saturday and Sunday from 11 a.m. to 10 p.m., with brunch until 2:45 p.m. Parties of 8 to 10 must book a family-style prix fixe in advance by email. Corkage is US$45 per bottle, up to three bottles; a 20% gratuity is added for eight or more. The main dining room seats 100. Upstairs, the Edna Lewis Room (35 to 40 seated) and the Dolphin Bar (22) take private parties, beside the Sunken Harbor Club cocktail bar.

Address

372 Fulton Street, Downtown Brooklyn, Brooklyn, NY 11201

Phone

+1 347 689 3677

Website

gageandtollner.com

Directions

Google Maps ↗

06In New York’s selections