"Gage & Tollner is a storied Downtown Brooklyn steakhouse... sort of. It opened in 1892, closed in 2004, briefly housed a TGI Fridays, and then reopened under new ownership in 2021. Despite the long history—plus the big chandeliers, floor-to-ceiling mirrors and red velvet booths—Gage & Tollner feels more modern than some of its steakhouse counterparts. photo credit: Teddy Wolff photo credit: Jesse Reed photo credit: Lizzie Munro photo credit: Lizzie Munro The steaks here can also be a little less consistent, but it’s still a great place to celebrate a special occasion with a big hunk of meat and a baked alaska. Just expect the sides to be a little smaller and a little fussier than at a classic steakhouse, and the wedge salad to be made with little gem instead of iceberg. But the Gage & Tollner martinis are a peak example of the form, a lavish raw bar is staffed by a uniformed oyster shucker, and the odds of seeing a Brooklyn-based indie artist are high. It’s always a fun time, and even more so when you factor in Sunken Harbor Club, their tiki bar upstairs. Just reserve tables at both—otherwise the wait on weekends can be hours long. Food Rundown photo credit: Willa Moore Martini A lot of people just come to Gage & Tollner for a martini and some seafood at the bar, and that’s a great way to do it. The cocktail is served in a small glass with a sidecar on pebble ice, and three vibrantly green olives. Parker House Rolls Four shiny rolls, sprinkled with flaky salt and served piping hot in a cast iron dish, are a great way to start a meal here. Wedge Salad Made with little gems, pickled shallots, and blue cheese from a dairy farm in Massachusetts, this is a wedge salad for people who love farmers markets. (We love farmers markets.) photo credit: Lizzie Munro Bone-In Ribeye For Two If you feel like a steakhouse special occasion requires some sort of gnawing on a bone, go for the ribeye. We've had a few tough bites of steak here, but this one is usually a beautifully herb butter-slathered piece of meat that’s worthy of that second martini on your birthday. Creamed Spinach A classic side done well. If your steakhouse spread always includes creamed spinach, this evening should be no different. photo credit: Lizzie Munro Butter Roasted Hash Brown The best side here, and something you can’t find anywhere else. 100 layers of thinly sliced potatoes are pressed together overnight and then roasted until they resemble a golden-brown slab that holds its shape until you take a bite, and detect every single soft layer of potato. It comes in a thin garlicky cream sauce which you should soak up with each forkful of potato. photo credit: Teddy Wolff Baked Alaska For Two More like a baked alaska for four, but who’s really counting? This is half the reason people come here, and that's no judgment at all. The over-the-top dessert has cherry, chocolate, and mint ice, stiff meringue peaks, and a bed of chocolate cookie crumbles. Get it every time." - Willa Moore
