The Galley Downtown St. Pete Continues to Impress

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Kevin Godbee
Sep 28, 2017
3 min read

As restaurant reviewers, there are definitely times when we just want to eat our food, and not have to do a review—actually, most of the time. Other times, we go to a place with the main intent of doing a review. Last week, when we went to The Galley, it was the former. We just wanted to go eat an early dinner at the bar, chill, and spend some time together before the crowds showed up. Then we started eating the food, and I said, “We have to review this!” Before we get into that, we also need to say that the entire staff is super friendly, and the service is great. Dria took great care of us, and several of the bartenders checked on us, and chatted us up. We felt like regulars, even though I don’t think we’d qualify … yet.

We started with the Deep-Six Shrimp Cocktail – Six Chilled Shrimp with Classic Cocktail Sauce & Horsey-Lemon Sour Cream served in a martini glass right along side my actual martini.

The shrimp cocktail was quite good, but it was the entrées that really wowed us.

We almost never talk about prices in our reviews, but here’s an exception. At first, Lori said, “$23 sounds kind of expensive for fish & chips”, but since we both wanted to try it, we ordered it. For what you get, it is not expensive at all. What we didn’t realize, even though it is described right on the menu, is that The Galley’s fish & chips is not made with cod, it is not frozen from a box—it is fresh local grouper—and you get a huge portion of three large, delicious, juicy pieces that I’m guessing add up to a half pound uncooked. The official menu listing: The Guinness Fish ‘n Chips – Fresh Gulf Grouper in Guinness Beer Batter Served with Malt Vinegar Fries and Coleslaw.

There are also enough fries to feed a small village in Ireland, and the coleslaw is excellent too. The fish, fries and slaw are all fresh-made, great quality and extremely delectable, and a bargain at $23.

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Fish & Chips Made with fresh Grouper at The Galley

I shared the fish & chips with Lori, but we both also wanted to try the Alley-Gator Étouffée – Sweet & Spicy Cajun Style Étouffée with Spicy Chorizo Sausage, Fried Alligator, and Jasmine Rice.

I was curious to see how The Galley would pull this off. Back in the early 2000’s when I was a sales rep covering the state of Florida, whenever I went through Palmdale, I would stop at Gatorama, or one of the other neighboring gator farms and buy alligator meat and make all different kinds of recipes at home. However, the handful of times I’ve had alligator at restaurants, it’s just been ok–nothing special.

The Galley Alley-Gator Étouffée—Phenomenal! Amazing!

I’ve only ever found frozen alligator meat, even when it’s advertised as fresh. I’m wondering if The Galley found fresh because it seems like it by the juicy tenderness of it. They are fried pieces that are quite crunchy on the outside and tender as fresh chicken breast on the inside.

Alley Gator Etouffee — Alley Gator Étouffée

The Étouffée is described as sweet and spicy. It is definitely more spicy, which I loved. For me it was medium spicy, but since I love super hot food, it will likely be more full on spicy for most people. The chorizo is tender and spicy, and even the rice is great. I don’t think I’ve ever been excited about rice in my entire life, but this is the best rice I’ve ever had.

MORE FOODIES READING New Menu Gist at Tryst

I might have to start calling co-owner, Pete Boland, “Saint Pete”.

The Galley St. Pete — The Galley – It’s Next to the alley… and across from the Open Air Post Office in Downtown St. Pete

Readers Rating
Rated 4.8 stars
4.8 / 5 (13 Reviewers)
Spectacular

$-$$

Your Rating

The Galley
727-575-7071
Seafood, Florida Fresh, Irish Pub Influenced
- Sun - Sat 11:30am - 3:00am
View menu
Take Reservations: Yes!

27 4th St N, St. Petersburg, FL 33701, US

The Galley is a great, fun, nautical-themed bar with amazing food. The cuisine is fresh Florida style with some Irish pub influences thrown in to make for excellent eats!

The Galley Website

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Restaurant Reviews, Restaurants

September 28, 2017

Kevin Godbee

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Written by Kevin Godbee

Publisher & Co-Founder of St. Petersburg Foodies

World Food Championships Certified Food Judge #1541
Certified Chili Judge #62 by the International Chili Society
Certified Steak Judge #1562 by the Steak Cookoff Association
Rouxbe Culinary School Enrollee
Culinary Institute of America "DISH" Member

I've always loved cooking. When I was 6-years old I wanted to cook. When my mom said that she was just running to the neighbor's and would be right back, I climbed onto the kitchen counter and found Lipton Instant French Onion Soup Mix. By the time my mom returned, I was stirring the pot on the stove, and proclaimed; "Look Mom! I'm cooking!"

In High School, I took three different cooking classes and got an A in each. After getting my first apartment, I used to cook 5-nights a week, and go out two nights. An old girlfriend from decades ago had a brother-in-law that was a CEO of a trucking company, and he used to entertain in Manhattan quite a bit ... and he started taking us along.

This was when I learned about gourmet food and fine wine. For a couple of years, Lori and I went out about 4-5 nights a week, but now we have a better balance of 50/50 between cooking at home, and going out to the amazing restaurants we are so lucky to have in our beloved Downtown St. Petersburg.

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Recipes

January 11, 2022 Harissa Cauliflower Steaks with Maple-Tahini and Herby Peanut Crunch

Another low effort/high reward weeknight meal is ready to be added to your regular rotation. For those unfamiliar with Harissa, it’s a spicy chili paste that is frequently used in North African and Middle Eastern cooking. I love using it to add flair and flavor. You can find it in most grocery stores – usually in the International section. However, you probably won’t find an array of options to choose from. One brand that I do see quite frequently though, including at Rollin’ Oats, is the Mina brand which comes in two heat levels: mild and spicy. I typically opt for the mild rendition and then if I want to increase the heat I just add in some crushed red pepper flakes one pinch at a time. Trust me, you won’t need much as Harissa in all forms is going to have plenty of spice. To balance out a spice-forward dish I often turn to tahini and something sweet like maple syrup or honey. Tahini is a simply toasted sesame that is basically ground to a paste-like substance that is similar to that of nut butters. When mixed with maple syrup, lemon juice, salt and a bit of water for thinning, this combination transforms into a savory-sweet drizzle that complements the heat. This maple-tahini mixture works well paired with many other dishes too, like grilled potatoes and also with medjool dates for an idyllic and luscious bite. These cauliflower steaks are satisfying enough to be enjoyed all on their own, yet even better when enjoyed with a side of crispy rice. Make sure not to leave out the herby peanut crunch. It’s crucial for optimal texture and added brightness from the fresh herbs. Harissa Cauliflower Steaks with Maple-Tahini and Herby Peanut Crunch Spicy, savory and sweet with a slam of crunch and zest – this cauliflower number hits all of the right notes. For the Cauliflower1 Head of Cauliflower (Organic, if available. Leaves trimmed and discarded.)1 Red Onion (Peeled and cut into 8 similar sized wedges)3 tbsp Olive Oil1/4 cup Harissa (Found at most grocery stores)3 tsp SaltPepper (To taste)Maple-Tahini1/2 cup Tahini1.5 tbsp Maple Syrup1 Lemon (Juice only)1 tsp Salt (Plus more, to taste)1/2 cup WaterHerby Peanut Crunch1 cup Peanuts3/4 cup Olive Oil2 tsp Salt (Plus more, to taste)1 tsp Crushed Red Pepper1 tsp Garlic Powder1/2 cup Fresh Herbs (Like Dill and Cilantro, chopped)1 Shallot, minced Peanut CrunchAdd peanuts, minced shallot, oil and a couple pinches of salt to a small pot and heat over medium.Stir occasionally until shallots and peanuts begin to brown, about 20 minutes.While peanuts and shallots cook, add crushed red pepper, garlic powder and 2 tsp salt to a medium bowl and have a strainer/mesh sieve ready as well as an area on the counter with paper towels laid flat (our peanuts/shallots will be cooling on here).When shallots and peanuts are ready, remove pot from heat and carefully pour mixture through sieve/strainer over the bowl with the garlic powder and crushed red pepper. Slowly pour peanuts and shallots over paper towels in an even layer. Allow to cool for 20 minutes then mix nuts and shallots back into oil and spices and stir to combine.Maple-TahiniIn a medium bowl combine all ingredients except water. Mixture will thicken as you stir – add in water one tbsp at a time to loosen up mixture until desired consistency has been reached (you want to be able to drizzle it without being too watery). Taste and season as needed.Cauliflower & AssemblyPreheat oven to 425F. Carefully cut the cauliflower head in half directly througth the stem. Then cut a steak (approximately an inch or so thick) from each half. If your cauliflower is large enough you can of course cut additional steaks. Cut up remaining cauliflower and florets and arrange everything in a single layer on a parchment-lined baking sheet.Drizzle cauliflower with 2 tbsp olive oil and 1.5 tsp salt and pepperRoast cauliflower for 15 minutes.While cauliflower is roasting combine remaining tbsp olive oil with Harissa and remaining 1.5 tsp salt. Stir to combine.Remove cauliflower from oven and evenly brush with reserved Harissa mixture. Add onion wedges to pan and roast for an additional 20 minutes (until cauliflower begins to take on some color on the edges).To serve, spoon and swipe some maple-tahini onto a plate, top with a cauliflower steak and some roasted florets and spoon over plenty of herby peanut crunch. Main Course, Main DishMiddle EasternCauliflower Steak, Vegan Dinner Recipes
December 6, 2021 Gochujang Salmon & Roasted Tamari Carrots Recipe

It might be the most wonderful time of the year, but it’s also the busiest time of the year for many. Between holiday preparations and parties, time is definitely of the essence. Instead of allowing your well being to suffer on those nights you don’t want to cook with quick alternatives like fast food, keep a few speedy weeknight recipes in your pocket. This meal of Gochujang Salmon & Roasted Tamari Carrots is not only health-forward, it’s also an easy peasy one-pan-wonder. I know what you’re thinking, “cooking fish stinks up my house.” Well, we avoid that in this recipe by cooking a whole filet of salmon in the oven after a nice brush of the Gochujang mixture. After all was said and done, not a hint of salmon was left lingering. For this recipe I recommend using a whole filet of wild caught salmon to simplify the process even more. If you can’t find a whole filet at your local grocer, no worries – you can use individually portioned filets. At Rollin’ Oats in the freezer section they have whole frozen filets in various sizes at a very affordable price. As for the roasted carrots, the recipe calls for San-J Organic Umami Tamari Splash (also sold at Rollin’ Oats) but if that is not accessible to you, any kind of Tamari will suffice in its place. Roasted carrots, in general, are like candy to me and they’re usually my go-to when I need a vegetable side in a pinch. Any carrots will work, as long as they are the larger variety. To round out this meal, I suggest serving it with some kind of rice. While strolling through the aisle of Rollin’ Oats recently I discovered Organic Jade Pearl Rice by Lotus Foods. Intrigued by its green tint, I decided to give it a try and totally loved it. It’s definitely a bit different than most rice, but not much. If you see this while you’re out and about I recommend picking it up and giving it a try. Gochujang Salmon & Tamari Roasted Carrots This Korean/Asian inspired meal is a one-pan wonder that is both health-forward and easy enough for your busiest weeknight. Gochujang Salmon & Assembly1/2 lb Salmon Filet (Wild caught, frozen or fresh. )1/4 cup Gochujang2 tbsp Honey1 tbsp Lime Juice1 tsp Olive Oil1 tsp Salt4 Green Onions (Thinly sliced)2 cups Cooked Rice ((Optional))Sesame Seeds ((Optional))Tamari Roasted Carrots8 Large Carrots (Scrubbed, peeled, greens trimmed)1 tbsp Olive Oil1 tbsp San-J Organic Umami Tamari Splash1 tsp Salt Tamari Roasted CarrotsPreheat oven to 425F. Combine olive oil, Umami Tamari Splash and salt in a small bowl.Arrange carrots in a single layer on a parchment-lined baking sheet and brush with olive oil and tamari mixture. Roast for 30-35 minutes and remove from oven, turn and brush carrots with their oil/tamari from the sheet pan. Carrots will finish roasting with Salmon.Gochujang Salmon & AssemblyAfter carrots have been removed from the oven after the first 30-35 minutes add Salmon filet to the same pan skin side down and season with salt.Combine Gochujang, honey, lime juice and salt in a bowl and season accordingly. Brush mixture evenly over Salmon until it is well coated. Place carrots and salmon back into the oven for another 15-20 minutes until carrots begin to char and salmon edges are beginning to turn golden. Remove from the oven and garnish with green onion and sesame seeds (if using).Serve salmon and carrots with a side of rice and more Umami Tamari Splash as desired. Main DishJapanese, KoreanCarrot Recipes, Gochujang Recipes, Healthy Salmon Recipes
November 1, 2021 Maple-Bourbon Brussels Sprouts with Pomegranate Salsa Recipe

I love the holiday season and everything that it entails. The celebrating, the festive feel in the air, the chaos, and of course, the cooking. These holiday inspired Maple-Bourbon Brussels Sprouts with Pomegranate Salsa are just begging for a spot on your table this Thanksgiving or Christmas. Sweet, savory and loaded with flavor, this dish comes together in a cinch. And when it comes to cooking on or for a holiday, minimally involved recipes come in clutch. The pomegranate salsa is a totally optional component of the dish. However, I think it adds a bit of brightness by cutting through some of the richness that the brussells possess after being tossed in the maple-bourbon glaze. So, what is my opinion? Make it, of course! Especially during this time of year when pomegranates are easier to track down. Rollin’ Oats has them on their shelves right now along with everything else you need for these brussels, except the bourbon. If you don’t have any bourbon on hand, don’t worry – it’s not a game changer. Just use another spirit that you have on hand, like scotch or rum, or simply use 2 ounces of water. Maple-Bourbon Brussels Sprouts with Pomegranate Salsa Thanksgiving is rapidly approaching and these holiday-inspired Brussels deserve a spot on your menu. Maple-Bourbon Brussels2 lbs Brussels Sprouts (Approximately 2 bags/bunches, organic is always best! Washed, trimmed and cut in half.)6 Slices Bacon (Like Niman Ranch Applewood Smoked Bacon from Rollin' Oats. Roughly chopped into 1/2" pieces.)1/2 cup Slivered Almonds2 oz Bourbon (Whatever you have on hand will suffice! I used Ancient Age)1/2 cup Brown Sugar1/2 cup Maple Syrup2 tbsp Balsamic Vinegar2 tbsp Olive OilSalt and PepperPomegranate Salsa1 cup Pomegranate Seeds (From approximately 1 large Pomegranate)1/4 cup Chives (Minced)1/2 cup Red Onion (Diced)1 Lemon (We just need the juice here but feel free to add in some zest as well.)1 tbsp Olive OilSalt and Pepper Pomegranate SalsaIn a medium bowl combine all salsa ingredients. Season with salt and pepper as needed. Keep salsa in the refrigerator until ready to serve.Brussels and AssemblyPreheat oven to 425F. Line a baking sheet with parchment paper. In a large bowl toss brussels with olive oil, salt and pepper and add them to the baking sheet in a single layer.Bake until Brussels begin to brown on the edges – 20-25 minutes. Remove from oven and set aside.Heat a dutch oven or large skillet over medium heat and add in bacon. Cook, stirring occasionally, until bacon is fully cooked and crisp – 8-10 minutes.Using a slotted spoon, remove crisp bacon bits from pot/pan and allow to cool, until ready to use again, on a paper towel-lined plate. Pour balsamic and bourbon into the pot and scrape up the browned bits from the bottom of the pan. Bourbon and balsamic will bubble rapidly.Add in maple syrup and brown sugar. Stir occasionaly until the sauce has thickened, 5-7 minutes.Turn off the heat and add in cooked brussels, crisp bacon bits and slivered almonds. Stir well to combine. Season with salt and pepper as needed.When you're ready to serve, plate your brussels on a platter and top with heaping spoonfuls of pomegranate salsa. Side DishAmericanBrussels Sprouts Recipe, Maple Bourbon Brussels Sprouts with Pomegranate Salsa, Thanksgiving Recipe
October 12, 2021 Grilled Cheddar Cheese, Apple & Onion Sandwich with Butternut Squash Soup Recipe

Cooler Fall evenings in Florida are right around the corner (or at least I hope) and it’s during this time of year that I really ramp up soup production in the kitchen. I know that everyone is still losing their minds over all things pumpkin spice right now, but it’s really never been my thing. I, on the other hand, look forward to cooking up as much squash as possible. For this recipe, while I prefer a butternut squash from the produce section, frozen will also work just fine if your grocery story doesn’t have any fresh available. Rollin’ Oats has a handful of organic options available in ten ounce bags. If using frozen, just use two of the ten ounce bags. I know you’ve listened to us rave about Dave’s Killer Bread before and you better believe that it is my preferred bread for this sandwich – specifically, the Good Seed. I love the texture that it takes on after spending some time turning crisp and golden brown in the skillet. You don’t have to use Good Seed though, of course. A personal favorite of my husband’s for a solid grilled cheese is Dave’s White Bread Done Right. Both of which can also be found at Rollin’ Oats, along with other killer options from Dave’s. As far as the cheese for this sandwich is concerned, don’t limit yourself to only cheddar. I encourage you to utilize any kind of good melty cheese that you prefer. The first time that I made this we actually used a mix of aged white and yellow cheddar and it was divine! If cheddar isn’t your jam though, a luscious Brie would be a fine alternative, in my opinion. Grilled Cheddar Cheese, Apple & Onion Sandwich with Butternut Squash Soup An elevated spin on a classic duo – your new favorite soup and sandwich combination is here. If you can't find Butternut Squash in the produce section, check the freezer aisle. Two ten ounce bags will totally suffice. Blender Butternut Squash Soup1 Butternut Squash (Peeled and cubed. Or, 2 10oz bags of frozen Butternut Squash.)3/4 White Onion (Roughly Chopped.)1/2 Apple (Sliced.)1 cup Vegetable Stock1 tbsp Olive Oil2 tbsp Sage (Fresh – minced.)1 tsp Salt (Plus more, as needed.)1/2 tsp Pepper (Plus more, as needed.)Optional garnishes (chili crunch, sage, etc.)Grilled Cheddar Cheese, Apple & Onion Sandwich4 slices Bread (Like Dave's Killer Bread)1 cup Cheddar Cheese (Like Kerrygold, grated.)1/2 Apple (Thinly sliced.)1/4 White Onion (Thinly sliced.)2 tbsp Butter (Like Vital Farms.)1 tbsp Sage (Fresh – minced.)2 tsp Red Pepper Jelly (Like Bonnie's) Butternut Squash SoupPreheat the oven to 375. If using a whole Butternut Squash, peel and cube and add to a parchment-lined baking sheet with sliced onion and apple. Toss with olive oil, salt and pepper.Roast in the oven for 45 minutes to one hour (until everything has softened). If using frozen squash, heat according to package instructions and set aside until apple and onion have roasted.Add roasted vegetables (and prepared squash, if using frozen) to a high powered blender with one cup of vegetable broth. Blend until smooth and season with salt and pepper to taste.Pour soup into a medium dutch oven or pot and heat on low until ready to serve. Whilst serving, top with optional garnishments.Grilled Cheddar Cheese, Apple & Onion SandwichPreheat oven to 350. Evenly butter both sides of each slice of bread. Heat medium nonstick skillet over medium heat (we are going to make one sandwich at a time) and add one buttered slice of bread.Top with 1/4 cup grated cheese, half of the onion and apple slices, half of the minced Sage and another 1/4 cup of cheese. Add 1 tsp jelly to another piece of bread and place that on top of that in the skillet, jam side in the middle.Gently press together and cook until under side takes on a nice golden color – a few minutes. Carefully flip the sandwich onto the other side.Cook for another couple of minutes until sandwich is golden and crisp on both sides. Keep sandwich warm in preheated oven until you make your second sandwich. Assemble the other sandwich by repeating the same method. Cut sandwiches in half and serve along side a bowl of Butternut Squash Soup. Main Dish, Sandwich, SoupAmericanAbby Allen Recipes, Butternut Squash Soup Recipes, Grilled Cheese Recipes
September 9, 2021 Cast Iron Skillet Buffalo Chicken Pizza Recipe

Football season is back and let’s face it, we’re all excited. Chalk up a win during game day with a Cast Iron Skillet Buffalo Chicken Pizza that’ll keep you wanting more. Why use a cast iron skillet, you ask? Well, why not. We all know that a well-seasoned cast iron skillet makes most everything that much better, so why not pizza? Break out your most seasoned skillet that is approximately 9-10″. If you don’t have a cast iron skillet, no big deal – use a pizza stone or baking sheet as you normally would. Okay, let’s talk ingredients. Everything needed to make this pizza can be picked up at Rollin’ Oats. I especially love that their store is loaded with healthier options, even when it comes to pizza. For instance, Simple Mills Pizza Dough Mix and Primal Kitchen’s Buffalo Sauce and Vegan Ranch. Regarding spice level, this ranks right around a four or five, so it really isn’t a ton of heat. You can easily adjust the heat level of this ‘za by adding more Buffalo Sauce to the base of the Pizza and or finishing the pizza with Buffalo Sauce as it comes out of the oven. Also, you don’t have to use Mozzarella cheese. Feel free to use Cheddar instead, or perhaps a combination of both. Cast Iron Skillet Buffalo Chicken Pizza Cast iron skillet pizzas further support the argument that everyone should own a cast iron skillet. Make this pizza in your most seasoned skillet in order to yield ultimate flavor. Cast Iron Skillet 2 cups Chicken (Cooked and shredded)1/2 cup Buffalo Sauce (I use Primal Kitchen from Rollin' Oats. This is to be mixed with the shredded chicken.)1/4 cup Buffalo Sauce (To be used as the sauce)12 oz Pizza Dough (Homemade or store bought)1/4 cup Semolina Flour1/2 cup Shredded Mozzarella (Low moisture is recommended)1/3 cup Blue Cheese (Crumbled)1/4 cup Red Onion (Diced)1/4 cup Green Onion (Minced)1/4 cup Celery (Diced)1/4 cup Ranch (Like Primal Kitchen Vegan Ranch)1 tsp Olive Oil Place a 9-10" cast iron skillet into the oven on the middle rack and preheat oven to 500F. Combine cooked, shredded chicken with 1/2 cup of Buffalo Sauce.Rub Olive Oil all over dough. Add Semolina Flour to a clean work surface and carefully stretch dough out until you have roughly a 9-10" circle. Remove hot skillet from oven and carefully lay stretched dough inside the pan.Add remaining 1/4 cup of Buffalo sauce and carefully spread evenly over the surface of the dough with the back of a spoon. Sprinkle with a couple pinches of salt. Disperse half of the Mozzarella cheese over the sauce, followed by the shredded chicken in Buffalo sauce, onion, then the rest of the Mozzarella. Top with blue cheese crumbles.Place pizza into the preheated oven for 20-25 minutes or until crust is golden and prepared to your liking. Remove pizza from oven.Finish pizza by drizzling the Ranch evenly over the top, followed by the diced celery and minced green onions. Slice and serve with more Buffalo sauce and Ranch as desired. Main DishAmericanBuffalo Chicken Pizza, Cast Iron Skillet Pizza, Pizza