Galit - Chicago
There are, across the country, several Middle Eastern restaurants and chefs that have garnered a James Beard award; now Chicago has one, too, with Galit, headed up by GM Andres Clavero (formerly of Nico Osteria) and James Beard award-winning Chef Zachary Engel.
You know the usual lineup of Middle Eastern greatest hits, right? Falafel, hummus, pita, and so on. At Galit, you can get all those things, but done up slightly differently so that you’re comforted with the familiar while at the same time you enjoy the innovative twists put upon some well-known favorites
There are, across the country, several Middle Eastern restaurants and chefs that have garnered a James Beard award; now Chicago has one, too, with Galit, headed up by GM Andres Clavero (formerly of Nico Osteria) and James Beard award-winning Chef Zachary Engel.
You know the usual lineup of Middle Eastern greatest hits, right? Falafel, hummus, pita, and so on. At Galit, you can get all those things, but done up slightly differently so that you’re comforted with the familiar while at the same time you enjoy the innovative twists put upon some well-known favorites.
Though the menu encompasses the vast geographic area of the Middle East, the focus is on food in the Israeli tradition. The food of Israel reflects many different cultures, and those cultures are reflected on the menu at Galit.
There’s Iraqi Kebbeh Kabob, lamb with a crispy saffron crust, golden raisins and almonds; Turkish Shepherd’s Pie is composed of Bulgarian feta, cucumber, tomatoes, peppers and sumac; and Fried Fish Tunisian style is suitable for dipping.
Pita is made in-house. The traditional flatbreads are prepared of freshly milled, stone-ground Turkey Red Wheat, fermented for two days and then cooked in a Neapolitan pizza oven.
Of course, many of what we think of as Israeli classics are done up in style. Shakshuka are the eggs with coal roasted sweet potatoes and many herbs. Masabacha are the chickpeas with an herby tahini, and Bubbe’s Brisket is done up with carrots, tomatoes, and…smoky cinnamon, which maybe bubbe didn’t have in the spice cabinet but would probably have liked.
Smoked items are prepared on a pit-style barbecue smoker that Engel designed for the restaurant, which itself is designed with an almost mid-century modernism and casual comfort.
The chefs are not shy to stray from either the generalized Middle Eastern or the specifically Israeli culinary tradition: there’s a catfish on the menu (Engle grew up down South), which underscores the idea that when you go to Galit, prepare to be surprised.
