Letters to the Editor

Stay tuned for major improvements relatively quickly...and Kyle, along with Mr. Fey, you have an open invitation to return to see how some locals' contributions can make major changes on the New York dining scene here in Denver. I started by purchasing some Heinz 57.

Sometimes a negative review can serve a useful purpose.

Name withheld on request

Sour gripes: I read, I blinked, and I still couldn't find any merit to Kyle Wagner's review of Gallagher's.

If a reviewer has to rely on dragging a "legendary" sidekick to dinner in order to write a review filled with ridicule instead of some "aged" wisdom, then maybe they both don't recognize good beef when it "bellers" at them -- although Mr. Fey managed to eat two whole Kingloin steaks, so they couldn't have been too bad. Apparently these persons were not aware of the fact that Gallagher's main attraction for steak eaters is that the beef is not smothered in sauce. It is interesting to note that large numbers of cattlemen always seek us out when they are in town and want "a good piece of beef" for dinner.

As a native Denverite with twenty-plus years in the hospitality industry and as an employee of Gallagher's, I take exception to the manner in which this review was written. We all expect to take our lumps if everything isn't perfect, but we don't expect to be the brunt of bad taste in journalism. Maybe the best thing about Westword is that it's free and you don't have to waste good money on it. I certainly hope that this is not the case.

I really think that Westwordowes Gallagher's an apology for glopping us with a sour sauce when just a little salt and pepper would have done the job. There's a lot to be said for subtlety both in cooking and in journalism.

Carol Michalowski
Denver