Walking through the doors of Gallagher’s for the first time since the move back to its original location in the Historic Eagle House at C and Second streets feels much like greeting an old friend. What we’ve come to know and love about Gallagher’s remains largely the same (properly poured pints, hearty meals, an inviting gathering space). But this latest iteration brings a few changes, too, drawing us closer to the heart and soul of Old Town’s favorite Irish pub.
Many locals watched with some dismay, as Gallagher’s shuttered its doors in 2021, packing into a far less impressive building off Fourth Street in Eureka. While the food and the staff remained steadfast as ever, the Fourth Street location lacked the old-timey ambiance of the stunning Eagle House, built in 1888. Still, Gallagher stayed the course. Then in fall of 2023, the business went up for sale, and Mark Hill, a fifth-generation Hydesville rancher with a background in tech and an entrepreneurial spirit, purchased the restaurant. When the space at the Eagle House appeared on the market, Hill felt “it was meant to be,” and Gallagher’s set a course for home. Locals rejoiced.
The space at the Eagle House has undergone renovations, both to the front and back of house. A new kitchen layout better suits peak business hours (Gallagher’s can do more than 100 orders of fish and chips on a busy night), and an updated dining space breathes new life into the restaurant, while staying true to the cozy, intimate feel of a traditional Irish pub. Kelly green walls and black accents make the ceiling-high oak bar the star of the show. Cozy leather booth seating and overstuffed armchairs offer a place to commune with loved ones, or share the latest village gossip over a pint.
The fare favorites that earned Gallagher’s its reputation remain on the menu. Hill’s goal was not to undo what locals have come to appreciate about Gallagher’s over the years, but to lean into them. What’s so appealing about classic Irish recipes are the simple ingredients and tried-and-true forms and flavors. There’s a time and place for the pea foam and teeny portions of molecular gastronomy, but an Irish pub is not one of them. We want tradition, we want locally sourced ingredients, and we want a generous helping of both. Luckily for us, Gallagher’s offers an array of Irish-focused specialties and other hearty pub entrees that play to these desires. Enter the shepherd’s pie. A mix of beef and lamb, root vegetables, Guinness (of course) and a hint of fennel fill the base of the pie. Topped with fluffy mashed potato peaks that are roasted until slightly crusty and served baked piping hot, this is a dish you might have found on your Mamo’s kitchen table. Gallagher’s award-winning fish and chips are a perennial staple. Locally-caught cod and halibut are beer battered, deep fried and plated atop a heaping mound of crispy well-seasoned chips (that’s French Fries for us Americans). While the concept is simple, it’s incredibly hard to execute well. The fish and the chips remain crispy well after you’ve tucked into the first fillet, and the fish is moist and tender despite having weathered the high temperatures of a deep fryer. Malt vinegar or lemon are offered as ritual, but you may not need them — the batter is flavorful enough on its own. According to Hill, other local favorites include the Reuben egg rolls, Irish bangers (sourced from Taylor’s Sausages) and classic corned beef and cabbage (served all year round — not just on St. Paddy’s Day). Be sure to save room for dessert, as the Irish bread pudding is delightful. “Dense” is not a bad word here — thick, eggy cinnamon roll-esque brioche is studded with sweet raisins, soaked in milk and topped with warm, house-made whiskey-caramel sauce. All of Gallagher’s staples are elevated by new head chef, Jeff Dunker, who has led the culinary side of things at notable Arcata eateries Campground and Salt, and we expect to see new specials on the menu soon.
One of a handful of establishments that serves Guinness on tap (and in the appropriately sized 20-ounce pint glasses), Gallagher’s takes the “pub” part of its name very seriously. In addition to an assortment of local beers on tap, the bar also pours Harp lager and Smithwick’s Red Ale, both Irish brewed and barreled beers you would find at any watering hole in the old country worth its salt. From the towering historic bar come craft cocktails with an Irish twist. The Irish Plumber is a refreshing mix of Jameson, St. Germaine and pineapple juice. The Humboldt Espresso Martini is a cool, modern take on an Irish Coffee, with coffee liquor, vanilla vodka and cold brew from Humboldt Bay Coffee Co. swirled into a chilled and chocolate-drizzled coup glass.
Like pubs all over the world (and especially Ireland), Gallagher’s embraces its role as a community hub. Patrons are joined by Dana Conners, who plays Irish tunes on the fiddle and banjo on Thursday evenings. On Sundays from 5-7 p.m., in true Irish fashion, the back dining room becomes a casual “session” space where local musicians drop in to play traditional Irish songs together. The Guinness tastes even better when you have something to tap your toes to. Naturally, St. Patrick’s Day at Gallagher’s brings together food, music and merriment in the ballroom of the Eagle House Inn. The annual multiday-event will feature a number of live Irish bands, and a special food and drink menu for the celebration.
Gallagher’s Restaurant
and Pub
Gather your loved ones, grab a pint, and tuck into a hearty plate of whatever it is that warms your heart and fills your belly. It’s tradition at Gallagher’s.
This article appears in Humboldt Insider Winter 2026.