Pittsburgh Eats:  Smallman Galley 

Last week this time, was my very first time in the great city of Pittsburgh. Now that I’ve experience it first hand, I can definitely say that Pittsburgh is indeed great. Fresh off the plane, after checking into my hotel, I headed to Smallman Galley for lunch with a few fellow writers. This place was the perfect introduction to the culinary scene in  Pittsburgh. It definitely set the mood to my entire stay there. 

Smallman Galley is a food hall style incubator for undiscovered local chefs. Every 18 month, 4 new aspiring restaurant owning chefs are housed in Smallman Galley to receive a one-of-a-kind training experience. Here they fine tune their business and culinary capabilities. 

View from inside of Smallman Galley
Smallman Galley – 54 21st St, Pittsburgh, PA 15222
On this visit, we were delighted with  4 restaurant concepts that were truly amazing. Each chef telling their story through their food in a beautiful way.

Chicken Noodle Soup

Banhmilicious ~ Chef Hoa Le

Modern Vietnamese 

Inspired by the cuisine of her homeland, Chef Hoa Le brings a taste of Vietnam to Pittsburgh. Her menu is centered around healthy, organic, and locally sourced ingredients. This was beautifully reflected in her Chicken Noodle Soup. The broth was perfectly seasoned with an added spiciness to make it quite interesting. I really enjoyed it. 

Instagram @bmiliciouspgh

Facebook @Banhmilicious

Pork Pupusas ~ Pulled pork stuffed corn tortillas topped with fermented slaw, shaved jalapenos, and whey salsa

Colonia ~ Chef Jesse Barlass

Latin American Cuisine

Featuring the beautiful cuisines of Latin America, Chef Barlass introduced the us to his Pupusa. A Pupusa is a thick corn tortilla stuffed with a savory filling. It reminded me of a tamale,  but in a patty form. It was filled with pulled pork and topped with fermented slaw, shaved jalapenos, and whey salsa. I appreciated the uniqueness in this dish. 

Pizza topped with arugula.
White Pie – Garlic Cream, Caramelized Onions, Marinated Cherry Tomatoes, Arugula, Ricotta
 Iron Born ~ Chef Pete Tolman

Hand Forged Pizza

Chef Tolman presented his signature White Pizza to us and I was quite excited. The aroma coming off of it was to die for. I’ve had some amazing pizzas in my lifetime, but I can definitely say this one is definitely in my top 3. Cooked in cast iron pans, the crust is crisp, airy, and delicious. Nearly perfect. Described as Detroit Style Pizza, the toppings were fresh and the seasoned thoughtfully.

Instagram: @IronBornPizza

Facebook @IronbornPgh

Photo of deconstructed s'mores.
S’mores – flexible chocolate, smoked meringue, Millie’s Graham

Brunoise ~ Chef Ryan Peters

Progressive American Cuisine

Chef, you had me at s’mores! This version of the classic treat will have you plotting your next visit to the Smallman Galley for another taste.  It’s beautifully presented with a rich flexible chocolate beneath an adornment of smoked meringue. Beside it a mound of graham cracker crumbs topped with a bit of ice cream. This dessert is everything.

Instagram  @brunoisepgh

Facebook @brunoisepgh

From the Bar

Sandlot Themed Cocktails

Imagine how excited I was when we were told that Smallman Galley’s cocktail menu is inspired by the movie The Sandlot. AND the menu is presented in a Sandlot VHS clamshell. Very cool. These amazing craft cocktails are not only fun but unique. I had the opportunity to try two selections from the menu, the Wendy Peppercorn and The Great Spambino. Both well deserved of several thumbs up. 

Wendy Peppercorn – Del Maguey Vida Mezcal, Espolon Blanco Tequila, Szechuan Pepper, Hibiscus, Orange, Grapefruit
 
The Great Spambino – Spam-washed Wigle Organic Rye Whiskey, pineapple, nori, Wigle Mole Bitters
https://instagram.com/p/BZwo2cclR9e/

#LovePGH #ShanaWasHere

*I receive this experience complimentary as part of a press trip with Visit Pittsburgh. All opinions are that of my own. 

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