El Gallo prepares its steaks very differently than they do at the Palm, butterflying and re-butterflying them into maximum surface area, what seems like half an acre of pure seared flesh on the plate, blanketed if you like with melted cheese, rolled around ham, cheese and tomato, or plain. In the case of the Yecapixtla-style cecina, the meat is salted and dried before it is grilled, and it has a mild charcuterie-like tang.
Cuisines: Mexican, Steakhouse
Payment Type: MasterCard, Visa
Parking: Lot Available
Reservations: Required for Large Parties