Ginger Peach Toast Pie from Jacqueline Wardle’s Josephine’s Toast (one of the four restaurants of the Smallman Galley)! 😀
*NOTE*: Neither the Smallman Galley nor its chefs asked me to write this blog post. I am a friendly Pittsburgh foodie & yogini, who enjoys sharing her foodie and yoga adventures with others. Photos captured with an iPhone 5s, and edited with Adobe Photoshop CS4 Extended and Instagram.
The Smallman Galley opened in November 2015, and has already received praise from Zagat and The New York Times. This restaurant incubator (located in Pittsburgh’s Strip District, what I call the ‘burgh’s international food hub) was founded by two U.S. Navy Lieutenants. The name Smallman Galley references both the street where the restaurant sits, and also the kitchen on a ship (a nod to the two owners’ days at sea). Having dined at food halls all over the world, these two gentlemen aimed to bring the food hall experience to Pittsburgh.
These two Navy Lieutenants also wanted to provide chefs with the opportunity to start up their own restaurants over the course of 18 months. After those 18 months are over, the goal is for each chef to have acquired investors for either his or her restaurant concept, and to open a brick-and-mortar space in Pittsburgh. Then, a new crop of chefs with be introduced to the Smallman Galley.
I visited the Smallman Galley for the first time on the last Wednesday in March, after an event at Wigle Whiskey. I wanted to try the food at the Smallman Galley for MONTHS; thus, my golden opportunity had FINALLY arrived!
How do you order food at the Smallman Galley? Walk up to the restaurant of your choice, place you order at the cash register, pay (and don’t forget to place a tip in the tip jar), and return to your seat. You will receive a text from the restaurant, informing you of when your food will be ready. The restaurant will call you, instructing you to pick up your food at the designated restaurant counter when it’s ready.
Since I aspired to dine from more than one restaurant in one night, I started the night with dessert. 😉 My dessert (pictured above) was a Ginger Peach Toast Pie with mascarpone whipped cream from Josephine’s Toast. WOW; this was INCREDIBLE! I really liked that I mainly tasted the peach and ginger within the pie; I didn’t feel like I was eating layers and layers of bread. The flaky layers of toast emulated layers of crust in a pie- PERFECTION! Of course, mascarpone is always a wonderful taste. ❤
I had to get a better shot of those BEAUTIFUL layers of peach and toast crust!
I’m excited to return to Jacqueline’s restaurant endeavor sometime soon (ESPECIALLY for brunch)! I’m already debating whether I would order either the Brioche French Toast, Smashed Avocado Toast with Flax Seed, or the Almond Butter Toast with preserves. ❤
Of course, I also had to order dinner food for dinner! I was torn over so many delectable dishes, but I finally decided on the Squash Grilled Cheese from Jessica Lewis‘ Carota Cafe.
My HANDSOME dinner for the evening- Squash Grilled Cheese, which contained: roasted squash, manchego cheese, oregano pesto, seedy bread with carrot “ketchup” and pickles. There’s also a small root salad on the side.
Closeup of the Squash Grilled Cheese sandwich! As Bourdain would say: “you know you want it”! 😉
I thought my Mom made the best grilled cheese in the world. Well, she has be demoted to second-best grilled cheese (love you, Mom), and Jessica’s Squash Grilled Cheese has earned the coveted #1 spot! The squash tasted a lot like butternut squash (I LOVE butternut squash soup); also, I love cheese (this was my first time trying manchego cheese. It was very good!). Even since I tried the Hyeholde’s pesto during childhood, I have been a pesto fan. Pair that with an artisanal bread and root vegetables, and I’m in heaven HONEY! This was one hell-of-a-good sandwich, and I REALLY liked the carrot ketchup!
One more money shot of the Squash Grilled Cheese (with the carrot ketchup and root salad)!
I also want to return to Chef Lewis’ restaurant! I really like her theme of the vegetables being the start, and meat (if used in the dishes) is presented more like a side dish. I can tell that Jessica is continuing what she learned at The Commoner, by sourcing as many local ingredients and proteins as possible. Carota Cafe works with several local farms, including Clarion River Organics and Churchview Farm (to name a few).
My biggest goal (regarding the Smallman Galley) is to also dine from Rafael Vencio‘s Aubergine Bistro and Stephen Eldridge‘s Provision PGH! Watch out, gentlemen; I’ll be dining at your restaurants soon (probably for brunch)!
Well there you have it, folks! Whether you’re either a yinzer or a tourist, I HIGHLY suggest dining at the Smallman Galley for either breakfast, lunch or dinner!
Next up on the blog: Mom’s birthday dinner at Wild Rosemary!
Cheers to good food and mindful eating in the ‘burgh,
-Friendly Pittsburgh Foodie