At The Galley, we believe that fresh, premium seafood is best served naked, cooked to perfection, with a selection of light sauces on the side. We want you to experience the true taste of the finest quality seafood available.

Our chefs work with the finest seafood purveyors to obtain only the freshest seafood from local waters and beyond. We offer our guests a variety of seafood at the peak of their seasons, and purchase wild-caught fish from Morro Bay's local fishermen whenever possible.

The Galley's pursuit of freshness doesn't stop at the sea. We source and serve farm-fresh, pesticide-free produce direct from our head chef Henry Galvez's family farm, located in the fertile Los Osos Valley. Grown exclusively for The Galley, our daily menu features a variety of hand-selected and seasonal vegetables.

Stored in custom-designed wine vaults from France is one of the finest collections of world-class wines and vintage ports you'll find on the Central Coast. We are pleased to offer selections by the bottle, half-bottle, or glass. And our full bar offers your favorite cocktails, including an impressive list of fine single malt scotch, Cognac and Armagnac.

My passion for The Galley dates back to my youth when I worked as a busboy under The Galley’s founders, the Anderson family. The Anderson's sense of style and service motivated me to learn everything I could about the restaurant business. Today, owning The Galley is truly the culmination of a life-long dream.

Along with my partners John Anderson and head chef Henry Galvez, I hope you find our passion for good taste infused into every dish, every smile, every gathering you experience at The Galley Seafood Grill & Bar.


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