Over the years, GoodFoodPittsburgh.com has reported several times on the restaurant changes at the Smallman Galley and Federal Galley dining halls.
From long-gone favorites (hi, Aubergine Bistro and Carota Cafe!), to new Pittsburgh classics (did someone say Detroit-style pizza?), the Galley Group brings an exciting wave of new restaurants to Pittsburgh at the beginning of every summer.
The Smallman Galley opened in 2015 as a gourmet dining hall and restaurant incubator, hosting a group of chefs for 18 months before rotating in a new class. After a successful initial run, Smallman Galley was followed by the opening of Federal Galley on the Northside at the end of 2017. Fast-forward to 2019, the Galley Group has now opened galley halls in Cleveland and Detroit, and are in the process of opening halls in Chicago and Minneapolis.
As summer approaches, both Pittsburgh halls have a few new cohorts. Here’s who’s staying and coming:
Leaving: Supper and El Lugar
Say Hello To: Which Came First
Phill Milton, owner of Home, which opened in the Smallman Galley in June 2018, is opening Which Came First as an ode to one of his most popular menu items: fried chicken. The fried chicken orders are customizable, and guests will be able to choose between options like breast or thigh, brined or grilled, and wrap, bun (gluten free available) or salad. Dishes will be prepared in various “styles,” such as the Havana with house-made pickles, honey ham, dijonaise, roasted pork and swiss cheese, The General with General Tso’s sauce, mandarin slaw, crispy wontons and kewpie mayo, and the Gabagool with marinara, fresh mozzarella, pesto aioli, capicola, and sopressata. Be sure to check out fun brunch options, such as Fried Chicken and Funnel Cake.
Opened: April 2019
Say Hello To: Guapo
Chef George Adelo is bringing a New Mexican concept, dubbed Guapo, to the hall. Adelo grew up working in his family’s general store in New Mexico where he cut meat and cooked burritos, tamales and other classic New Mexican dishes. He is thrilled to bring his passion for New Mexican cuisine to Pittsburgh’s dining scene. Guapo will feature traditional Northern New Mexican dishes, centered around core ingredients such as red and green chiles, beans, squash, corn and braised meats. Ingredients will be sourced directly from New Mexico, and local farms and purveyors. Dishes to look out for include Burro, a large burrito filled with meat or veggies of your choice, beans, sharp white cheddar cheese, and papitas fritas, his family’s special Enchiladas stuffed with shredded stewed chicken, slow braised beef or calabacitas (a traditional fire-roasted vegetable mix), topped with sharp white cheddar and smothered in your choice of Hatch red chile, green chile or Christmas (half red and half green), and Blue Corn Pancakes served with pinon butter, house-made fruit compote and maple, red chile bacon.
Opening: May 31
Federal Galley (200 Children’s Way)
Leaving: Banhmilicious and Iron Born
Say Hello to: Sultry F&B
Brian Forrester and Melissa Barth of Federal Galley’s El Lugar and Provision PGH are opening Sultry F&B, a new concept exploring modern Eastern European cuisine. Expected elevated versions old-time favorites, such as the Confit Pork Haluski with cured cabbage, egg noodles and house cheese, the Braised Beef and Pierogi with a potato and cheese pierogi served with brussel sprouts and creamed onion, and a White Bean Lesco with sweet pepper and onion ragout, local mushrooms, swiss chard, hot paprika, and caraway. The unique dessert program will offer not-to-be-missed dishes such as the Pączki, a Polish doughnut filled with a flavor choice of chocolate, vanilla or seasonal custard (available only at brunch), the Not a Prince Polo with dark chocolate ganache, crispy wafer, and hazelnuts at lunch and dinner; and the Lady Lock Cup with flaky pastry, vanilla bean Bavarian cream and berry coulis.
Opening: June 7
Say Hello To: Mangiamo
Italian classics will be coming to the Smallman Galley this June via Mangiamo, the restaurant is the first to be owned and operated by Galley Group itself. Founders Ben Mantica and Tyler Benson have long been toying with the idea of opening their own concept within their Galley spaces, and Mangiamo will be a trial run. Mangiamo will offer snacks like Polenta Fries with shaved parmesan and house marinara, and paninis such as the Eggplant Parm with crispy eggplant, fresh mozzarella, basil, parmesan and red sauce and the Proscuitto with sliced prosciutto, arugula, pickled red onion, and fig jam. There will also be pastas like Spaghetti Bolognese with classic ground beef and pork, white wine, fresh tomatoes, and herbs and Sausage Rigatoni with Italian sausage, mushrooms, romano and creamy alfredo rigatoni.
Opening: June 7
Smallman Galley (54 21st St)
What restaurant are you excited for? Leave it in the comments below!