One man, one scale, one increasingly specific opinion about mascarpone.
The Gallagher Scale is named for Mark Gallagher – a person who talks food, lives food, and has strong views on whether your butter has come to temperature.
We are the collective. He is the instrument.
Mark is not a chef. Mark has never worked in a restaurant. Mark has, however, been the person you text at 6:41 PM on a Thursday when you need to know where to take your in-laws in the North End, and Mark will answer within ninety seconds, and Mark will be right.
A Full Gallagher – 1.00 – means a restaurant where Mark cannot, in good faith, register a complaint. This has happened in Boston four times in the last three years. We are chasing it.
"It's a flavor thing."
– Mark, every time, and he is always correct.
Ratings weigh food above everything. Atmosphere and service matter – a 0.95 dinner in a submarine is a 0.85 restaurant – but the food does most of the work. Sub-scores on every review show the math.
A separate category exists for one dessert.The IRC – Italian Rum Cake – is what Mark called tiramisu for roughly a decade before anyone told him. When the mistake was identified, we kept the name. It now appears on every review, rated 0.00–1.00, independently of the restaurant's overall score. A perfect restaurant can have a weak IRC. It has happened. It has been devastating.