Who's In the Kitchen?
Hector
A Spicy One!
Pepper
Oyster Knife
Electronic
Working out
Jerry
Polynesian Chicken
Avocados
Paring Knife
Eagles
Playing Piano
Dusten
Pan-Seared Scallops
White wine and garlic
Forschner chef's knife
Oldies
At the beach
Kevin
Filet Mignon
Garlic
Spatula
Anything but country
Biking
Henry
Any fresh fish
Farm fresh vegetables
A good flame
Sports radio
At the golf course
Rudy
Rack of Lamb
Pepper
Saute pan
Salsa, caliente!
Movies, dancing
Graham
Salads
Veggies, veggies, veggies
Drumsticks
Everything—jazz to metal
Playing drums
Laurel
Rack of Lamb
Garlic
Saute pan
Bluegrass
Riding my motorcycle
Aaron
A clean one
Dish soap
Scouring pad
Nineties music
Riding my bike
Reed
Seafood Salad
Cilantro
Chef's knife
Nineties music
Working out
Julian
Salmon
Olive oil, blackening powder
Crème brûlée torch
Everything
Surfing and playing guitar
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.

Enjoy!


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