This was our first visit to The Gallows. It's amazing that it's the same space as Umbra; it feels so much bigger. I think it's so interesting that Rebecca, the owner, envisioned a restaurant that was needed in the South End, one that had the right mix of atmosphere, pricing, food and bar- that would create an- always busy neighborhood gathering spot. Like the Highland Kitchen in Somerville.
One neat thing about The Gallows is that they serve brunch both Sat and Sun, and til 3. And, like Coppa, they also serve part of their menu in off-hours. I had the Eggs and Biscuits with Sausage Gravy and fries; My Love had the eggs with Smoked corned beef hash. We eventually polished off both, with much contentment. The sausage gravy under the eggs was thick and peppery; the hash beef was both smoky and slightly sweet- very unique. Funny, the dish I was most excited about, the Johnnycake with Maple Foie Gras Butter and Apple Bacon Compote, I just didn't care for. It was the johnnycake itself, because the toppings were really good.
Because it was close to 3pm, the famous noise level there had lowered considerably.Conversation was easy and the wall banquette was comfortable and offered a good view of the various large artworks in the room. Our server was terrific. Drinks were good and their bar is perpetually hoppin'. We also thought that the prices were lower for both food and drink- than in similar spots. At any rate, we left with a positive impression and congratulations to the savvy owner. She has recently expanded with the Banyan Bar and Refuge, with our admired Philip Tang at the helm, so we will soon be back to eat there and at The Gallows.
p.s. late night girl that I am, I just finished enjoying a reheated Gallows burger.
Even reheated, I understand why Rich Chudy lauded it in his highest burger blog category. Soft flavorful hand patted-patty, sauteed onions, cheese, (hold the lettuce) and excellent pickles on a soft but sturdy perfect sized bun.Yumola!
Oh, and the fries.....the fries......crispy on the outside and really creamy inside
( twice-fried). I don't think i've had better.