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  A new location for Galileo and a bargain in steak.   By Judi Gallagher   Galileo’s new space in Burns Court.   Galileo is open for business and better than ever in its new location on Pineapple in the former Uva Rara space. The rooms are perfect now, thanks to the special touches of […]

August 25, 2008


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A new location for Galileo and a bargain in steak.
 

By Judi Gallagher

 

Galileo’s new space in Burns Court.

 

Galileo is open for business and better than ever in its new location on Pineapple in the former Uva Rara space. The rooms are perfect now, thanks to the special touches of chef Thomas Harvey, with rich brown chairs that exude comfort and soft beige tones and a fireplace that remind us of a gourmet inn in New England. The food is an even match for a gourmet theme, and clearly the new location (it was formerly on Stickney Point Road) has only enhanced chef Tom’s creative ability. The rich tomato soup seems to be calling “hello, old culinary friend” and the veal Parmesan, well, let’s just say it could be one of the best in town. However, being on a controlled low-sodium diet these days, I am happy to say that I found a wonderful selection of fresh seafood (like the John Dory filet in parchment with orange segments and sambucca and sautéed calamari with fresh tomatoes) to be beyond satisfying—near nirvana!

 

 

Galileo’s patio.

 

Having a hankering for a steak but preferring to go home and grill after a long beach walk, we ran into Sweetbay to see if we could grab something quick. I had never heard of a Spanish cut sirloin tip steak, but at $2.99 a pound thought if worst came to worst, I could always add it to a soup. While it was a little like cube steak, if you grill it rare and serve some sautéed onions on top (and if not on a diet some blue cheese butter) I would say this has to be a bargain of the week. Who isn’t on a budget these days, and at $2.99 a pound with a $5 coupon in the newspaper, my Irish hubby is going to be happy to know he is having steak a few more times this week. I have a cool summer recipe for a wedge salad with peppercorn-crusted steak on www.judigallagher.com that will work with the Spanish cut tip steak; but remember, rare is the key with a cut of meat that doesn’t have much marbling.

 

 









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