Gal•ley: the kitchen in a ship of aircraft.
Fort Street Galley, the 4th food hall from Galley Group features four restaurants exhibiting exciting culinary concepts and a gorgeous bar being the focal point of the space.The Galley Group, with it’s first development in 2015, has two food halls in Pittsburgh, one in Cleveland, one in Detroit, and one slatted for Chicago this Spring.
Meet the masters behind Fort Street Galley.
Pursue: Mike Han (Mayanoki) demonstrates his mastery of sustainable American seafood, combining local, seasonal produce and incorporating Korean flavors.
Allenby: Michael Goldberg and Katie Nelson joined forces at Selden Standard and now are dishing out amped up Mediterranean eats exploding with flavor.
Isla: JP Garcia(Maru Sushi, Slurping Turtle) and Jacqueline Joy Dino (The Whitney, Slurping Turtle) team up to deliver Filipino inspired fare.
Lucky’s: Jimmy Schmidt (Rattlesnake Club) and Brian Recor (L.A Food and Wine Festival) collaborate to create a BBQ joint with an emphasis on wagyu beef.
Although, Lucky’s did have a few vegetarian options, I opted for Allenby and Pursue.
TOTALLY killing it at the sushi bowl game. Look at this beauty.
Oh Mommy! Assorted mushrooms grown in Detroit, Michigan maple soy, garlic, green beans, greens, Korean seaweed, and rice. Delicious, packed with flavor, light, and refreshing. The bright, vibrant colors give you a great feeling that you are feeding your body exactly what it needs: health. This is now my new favorite way to eat sushi. Mark my words, these sushi bowls are going to blow up!
Cauliflower: Harissa roasted cauliflower, spiced verde, hummus, pita. “You had me at verde!” The spice from the harissa was perfect, not too much heat, but just enough to really season the tender cauliflower well. The verde was bright and added another layer of spice and herbs. The hummus and pita were nice, I used it almost as a pallet cleanser in between bites of cauliflower. The cauliflower was perfectly delicious just scooped up with the hummus.
Yemenite Falafel: Tahina, amba (tangy, Mango, pickle condiment), israeli pickles, roasted onion and jalapeño. The flavors of the falafel plate were vibrant and unique, incorporating sweet, spicy, pickled, and salty. The sweetness from the roasted onion really came through. The salad was sweet as well. I can’t quite figure out if it was from the dressing or from the onions, but it was good. This dish was interesting and had a ton of flavors I haven’t experienced before. It did lean more on the sweet side for me and I am more of a savory person.
I really like to concept of food halls and I love that we are seeing more popping up in Detroit. Although, Fort Street Galley doesn’t offer traditional table service, their employees bring out plates, silverware, and water. We were also greeted and seated upon walking in and the servers made sure our water glasses were full and our dishes were cleared once finished. Overall, the experience at Fort Street Galley was pleasant, It is definitely a cool space with a variety of foodie options. Fort Street Galley is a good spot if you’re grabbing drinks or enjoying a bite to eat.