Going Home to Gallagher’s

A Guinness at Gallagher’s. Photos by Jessica Ashley Silva

With an ever changing restaurant landscape, food fanatics like myself often vacillate between excited anticipation for new restaurants coming to Humboldt, and dread at the possibility of a cherished one closing down. Even those of us who embrace change draw the line when our favorite places, dripping with nostalgia and comfort, are unceremoniously snatched away from us.

When their lease was up and Gallagher’s Irish Pub moved out of the historic Eagle House in Old Town Eureka, it felt like the end of an era. Even though they moved just a short drive up the highway, there was a sadness at the change up; how many nights did I spend bar hopping to and from the pub, packed shoulder to shoulder along that famous bartop? Would it ever feel the same spending a St. Patrick’s Day without the sounds of Irish music pouring from the double front doors and down the streets of Old Town?

Despite the change in locale, the kitchen staff who followed Gallagher’s to its new home on Fourth Street have given diners peace of mind with the continuity of excellent offerings from the kitchen. The same tasty Reuben and the same bangin’ bangers and mash are available to soothe your cravings. The same chowder, chock full of clams and potato is there, too. And, fortunately, the same vibe of ye olde world pub with nods to Ireland and many a beer sign and whiskey bottle adorning the shelves makes it feel like the old Gallagher’s we know and love. But in the years since the move, Gallagher’s has seen other changes, including an ownership change in August of 2023, with more changes slated to come in 2025.

Tangy fried pickles.

New owner Mark Hill, fifth generation from a Hydesville ranching family, moved back to town after spending about 25 years away from Humboldt. The stars aligned; just as he was transitioning out of his past life in the finance industry, Gallagher’s went up for sale. “I always wanted to open a restaurant,” he says, as his daughter and the restaurant’s new manager, Haley, brings me a drink menu. He tells me that he and his daughter delved headfirst into their new venture by taking a trip to Ireland for some hands-on R&D. They ate and drank their way around, noting the best traditional foods to bulk out the Irish portion of their menu, and even became certified Guinness pourers at Dublin’s Guinness Storehouse.

As I look over the menu (knowing full well what I’m about to order the halibut and chips), Hill starts pouring a Guinness, stopping part-way to let it rest a moment while he makes me an Irish Plumber cocktail — a frothy golden concoction of Jameson whiskey, St. Germain elderflower liqueur, and pineapple juice. That the restaurant came with a liquor license for their full bar, he tells me as he tops off the Guinness, made buying the restaurant a no-brainer. In addition to the beers on tap, imbibers can choose from a list of classic and Irish-themed cocktails.

The whiskey-based Irish Plumber cocktail.

Before disappearing into the back for a few minutes, Hill notes the old Shenanigan’s pizza menu, which the former owner kept on when Gallagher’s moved into the building, is being phased out to make room for some tasty new additions which haven’t yet made their debut. Colcannon, for one — Irish mashed potatoes with cabbage, one of my favorite potato dishes ever, and boxty — potato pancakes with corned beef and a parsley cream sauce — will be joining the menu. As I furiously Google boxty, he emerges from the kitchen with some crispity goodness: a plate of thinly sliced, broad and battered fried pickles with ranch to set the stage before the main event. I only eat a couple to save room for the fish and chips which arrive shortly thereafter.

There’s a reason Gallagher’s won the North Coast Journal’s Best of Humboldt Fish and Chips category — they cook up sheer perfection in fried form. Three expertly battered cuts of moist and flaky halibut with golden chips stacked on a classic newspaper-covered tray, accompanied by a homemade tarter, a slice of lemon, and a cup of coleslaw with a good snap to it, cool and light to balance out its fried counterparts. If you’re into the classic malt vinegar with your fish, they’ve got you covered. And if you still have room, try ordering a salted caramel apple pie — Hill’s take on a baked-in-a-bag traditional dessert, buttery crusted, caramel drizzled, and à la mode with a scoop of vanilla.

Halibut fish and chips.

Perhaps the biggest change coming to Gallagher’s in early 2025 is that they are changing locations — again. This time, however, the restaurant is going home. With the closing of the Eagle House’s Tavern 1888, the old Gallagher’s location in Old Town is now officially set to be the new location of Gallagher’s Irish Pub. According to Hill, Gallagher’s will reopen in the first quarter of the year, bringing the Irish party back to Old Town in time for St. Patrick’s Day. Rejoice! At the new location, they’ll carry on their current weekly traditions, like surf and turf night and prime rib night, and the crowd favorite Thursday nights featuring live music by Irish fiddler Dana Connors. I don’t know about you, but on March 17th, I know exactly where I’ll be.

Gallagher’s Irish Pub
1604 4th St, Eureka
(707) 442-1177
gallaghersirishpub.com

Salted caramel apple pie a la mode.