The time has come, gang. Smallman Galley’s inaugural class of chefs and restaurant concepts are moving out (May 28). And an all new lineup of chefs is moving in come June.
It’s tough, we know because over the last year or so we’ve fallen hard for the veg-forward menu at Carota Cafe, the burger from Provision, Aubergine Bistro’s inventive menu, and just about everything at Josephine’s Toast. But as we welcome the new class, we’ll be on the lookout for updates about what’s next for Smallman Galley’s original crew.
Drumroll, please…
Ryan Peters, brunoise: Welcome 23-year-old Salt of the Earth alum Ryan Peters to the Galley. His concept is limited on details, but his experience in the industry is extensive. Look for Peters to use his time in the restaurant incubator to cook up something more refined that doesn’t fall into one specified category.
Jesse Barlass, Colonia: If you’ve eaten at Carota Cafe, you might recognize Jesse. He’s been cooking up a storm there as a sous chef. Now he’ll be running the show. Expect Latin American eats, from lunchtime sandwiches to dinner moles, from Barlass at Colonia.
Pete Tolman, Iron Born: Detroit-style pizza is coming to Smallman Galley and Pittsburgh. We’re not going to lie, we’re pretty excited about it. Like Peters, who worked with Chad Townsand at Salt, Tolman has also received some mentoring from another one of Pittsburgh’s star chefs – Dave Racicot of täkō. Be on the lookout for pasta and bar food to appear alongside the pizza on Iron Born’s menu.
Hoa Lee, Banhmilicious: If you’re looking for your bánh mì fix, look no further than Hoa Lee’s fast-casual, Vietnamese-inspired concept. Lee enters the Galley with limited restaurant experience, but that won’t stop her from serving up a variety of bánh mì. Starting small, Banhmilicious will also offer egg rolls, vegetarian spring rolls, and maybe even some bone broth.
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