The menu focuses on a seasonal and localized approach to dishes of the Middle East and Israel’s immigrant cuisines, alongside a unique and forward-thinking beverage program. Nourishing Notes - TheKitchn.com. Most of the menu at Galit is vegetarian, and a lot is vegan friendly. He admits that it’s a little bit cheeky (“I have to make sure I’m not generating an eye roll”) but it’s also a little bit adorable, with a tehina described as having “way too much olive oil”, shakshuka with “so many fresh herbs” and a Sonoma Zinfandel labeled “if your post-workout berry smoothie was wine.” He’s particularly dedicated to making the wine list approachable and fun. The menu’s many vegetables burst with confidence. On our visit, the shiny space — all mosaic glass doors and pendant lighting — was more stuffed than a Balkan cabbage. One of the most endearing bits of Galit is the way the menu reads. Galit isn’t all basics; a version of an Iraqi dish, kubbe halab, is made with a crust of saffron rice, stuffed with lamb and harissa, and then fried and topped with a sauce made from almonds and golden raisins. The restaurant is a space for community: hospitality professionals, guests and suppliers will come together and celebrate food and drink in a respectful, friendly and caring manner. Wood-roasted asparagus gets an acid jolt from barberries and a mellow crunch from pecans; cumin-glazed carrots hold their own under clouds of feta and a sprinkle of hazelnut dukka. Galit is a Middle Eastern Restaurant in the Lincoln Park neighborhood in Chicago, owned and operated by Andrés Clavero and James Beard Award-winning chef Zachary Engel. You can order five for $22, and you’ll find yourself with bright pickled cauliflowers and onions; labneh tinged with hyssop; a spicy Turkish ezme spread of tomatoes and peppers. Shakshuka. Galit’s salatim fill you with that same sense of warmth and welcoming. Comments are moderated. 'listing': {"id":64663,"title":"Galit","excerpt":"Galit is a Middle Eastern Restaurant in the Lincoln Park neighborhood in Chicago, owned and operated by Andr\u00e9s Clavero and James Beard Award-winning chef Zachary\u2026","link":"https:\/\/www.choosechicago.com\/listing\/galit\/","thumb":"https:\/\/www.choosechicago.com\/uploads\/2019\/08\/placehoder-500x600.jpg","region":"Lincoln Park","date":"10\/08\/2020","lat":"41.9263409000","lng":"-87.6494605000","addr1":"2429 N. Lincoln Ave.","addr2":"","addr3":"","cats":[],"open_status":"Open<\/span>- <\/i>Dine-in<\/li>
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- <\/i>Takeout<\/li><\/ul>","booking_cta":false,"is_hood":73262,"deals":[],"amens":""} }. However, Galit’s not all about plants: “I have foie on the menu because I think it’s fun to sit around and spread foie gras on challah, drink some wine, and have a good time.”. I was reminded of this night a few weeks back while having dinner at Galit, a sleek new Israeli restaurant in Lincoln Park. But then we got to the food. And Galit’s steak offering, in which juicy nubs of charcoal-seared sirloin are served alongside schmaltz-fried potato wedges, has become one of my favorite guilty pleasures. Falafel. His move to Chicago was a little bit random; he describes a somewhat itinerate lifestyle where, instead of taking vacations, he and his wife move around every few years and live in a new place. var preloaded = { All rights reserved.Privacy policy | Terms of use | Sitemap, Closed Monday. ... Chicago Magazine. © Chicago magazine / A Chicago Tribune Media Group website, Review: Virtue Solves the Hyde Park Puzzle, Tzuco Delivers a Gutsy Take on Mexican Food, The Dream of the ’90s Is Alive at Flora Fauna. I was thinking about the oily falafel dripping tahini down my arm. We review them in an effort to remove foul language, commercial messages, abuse, and irrelevancies. Dude was right about the crowds. Chef Zachary Engel, James Beard winner from New Orleans eatery Shaya, just opened 'Galit', an Israeli restaurant in Chicago's Lincoln Park. But now we sat in silence, deadlocked over differing emotional timelines and a plate of falafel in a sun-soaked pedestrian mall on Ben Yehuda Street. James Beard Winner and Chef, Galit, Chicago. Everything is small and shareable. Regarding his shakshuka, made with coal-roasted sweet potatoes: “You might think you’ve had good shakshuka, but this is meant to be the best you’ve ever had. Pita. Engel has the pedigree to make such an ambitious goal a reality: He’s already wowed New Orleans audiences as the chef at Shaya, earning a Beard Award as a rising star chef, and he started his culinary career at the legendary Zahav. Chicago is lucky to have Galit to welcome us in. Our minivan was parked outside and our children were at home, old enough to babysit themselves. At the beginning of the meal, I was reminded of another trip to Israel, this one more recent: a Shabbat dinner at a cousin’s apartment in Jerusalem, where the wine kept coming, three generations of cousins beat me at Ping-Pong with their nondominant hands, and the dinner table overflowed with amazing salatim (the collection of salads, dips, and spreads that starts any proper Israeli meal) and hilariously blunt conversation in multiple languages. Hours of Operation Closed Monday. Instead of paying a handful of shekels for the privilege of eating my falafel al fresco, I paid $12 for this version, which was made by a James Beard Award–winning chef who is part of a growing national community of cooks exploring Israeli cuisine. The result, however, is a menu that makes me want to get up from my desk and run to the restaurant right now, with plenty of those basics Engel wants to show off, as well as what he describes as “more cheffy” dishes. “The entire process has been absolutely insane for a dinner-only, 100 seat restaurant that serves chickpea puree, basically,” Engel says. Citrine, Oak Park - Chicago Magazine. Top Chef, James Beard Winner, Chef, Monteverde Restaurant & Pastificio, Chicago. Galit finds itself at the crest of this wave. So I guess it makes a certain amount of sense that Engel opted to put a dish made with decidedly non–Middle Eastern catfish on the menu. The first night I ate at Galit, it had been 19 years since that early-aughts trip to Israel. Hummus. Galit - Chicago. Most of the dishes are cooked over a custom-built 8-foot charcoal hearth, and because of that cooking method, dishes like carrots with hazelnut dukka are rapidly becoming the most popular on the menu. Chef-partner Zach Engel, who cooked at both Shaya and Zahav, teamed up with Andrés Clavero, a Cuban Palestinian veteran of Nico Osteria, to open Galit in April.
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