Galley — Restaurant in West Palm Beach

The atmosphere and service were great. The food was tasty and delicious. The special truffle butter was amazing as was the fresh rosemary and fresh roasted garlic scorched live at the table!

I ordered the "Prime Cowboy Ribeye, 21oz" and it was tasty and delicious.

However, I have a few MINOR complaints about the Cowboy ribeye steak from the perspective of a high end steak snob. While I did enjoy it and found it tasty, there are a few things to be aware of that wouldn't typically happen at a true very high end steakhouse:

1. It is not 21oz of meat. It is advertised on the menu as 21oz which would typically mean it's a full 2in+ thick. This steak is more like 1.25in thick and far closer to 16oz of meat. Also it comes bone-in tomahawk style so I imagine the bone is included in that weight statement leading to the 21oz statement. I've eaten hundreds of ribeyes, and cooked hundreds, of every weight, and I know the difference in thickness, weight, size, grading just from experience.

2. It is not USDA Prime. On the menu the word "Prime" is used in the title of the steak. However, the description does not state a grade and the phrase 'USDA Prime' is not used either. Using the word "prime" in the name is a common trick meant to confuse those that don't know better leaving you thinking maybe it's USDA Prime beef. The price is high enough to make you wonder. Having eaten actual prime beef numerous times, this cannot be USDA Prime. I don't care what stupid label a wholesaler uses, CAB, "Prime cuts", whatever marketing gimmicks... This was not the flavor profile of an USDA Prime graded ribeye. It was likely at least USDA Choice or equivalent in its flavor. Honestly, restaurants don't often buy graded meat and instead have suppliers who sell them ungraded equivalents that would probably still qualify if graded.

If I had actually eaten 21 ounces of USDA Prime Ribeye, I'd have had so much fat I'd have a stomach ache after dinner. I've eaten them before and this was not it.

3. Overdone. I ordered it medium rare and it was actually medium well in some places, medium in others, and I would venture to say that not even the tippie dead center was even a full textbook medium rare. I ate it because I was hungry and it was near closing. Also, if I'm honest, medium steaks actually taste better than medium rare and this was tasty. But I do generally prefer medium rare and always order that.

You can see from my plate that there are zero red juices of any kind that are common when eating a medium rare steak. The center was a warm pink throughout. Very little to no red. I do think their meat is aged and that probably contributes to the lack of running juices and the doneness.

The issue is that it's too thin for the cooking process they use. The steak came with a moderate char including the blackened bone. I'm guessing that if they feel compelled to char every steak, and if they have a high temperature broiler, then they struggle cooking a nearly one inch thick ribeye to the point of some crust without overcooking the medium rare.

As a complete food nerd and steak snob, I'd love to learn more about their beef provider and the cooking methods they use to better understand the background behind my minor complaints.

All in all I enjoyed my dinner and experience and would love to try more items from their menu in the future. If you are a steak snob, just be aware of those items when ordering the "Prime Cowboy Ribeye" (not the same as...

I recently had the pleasure of dining at Galley with some of my colleagues from Echo Fine Properties, and it was an excellent experience. Located in the Hilton at 600 Okeechobee Boulevard in West Palm Beach, this stylish restaurant is easy to find and offers plenty of parking. One of the best things about Galley is the outdoor dining area, which offers stunning views of the surrounding area. We were lucky enough to snag a table on the patio, and it was the perfect spot to relax and enjoy a delicious meal with my coworkers. As for the food, it was absolutely delicious. We ordered a variety of dishes from the menu, and here are five of the standout items: The avocado toast: This was a simple yet delicious dish that was made with fresh, creamy avocado and served on top of a thick slice of artisan bread. The tuna tartare: This was a fresh, flavorful dish that was served with crispy wonton chips and a spicy aioli. The blackened salmon: This was a hearty, flavorful dish that was cooked to perfection and served with a side of creamy grits. The shrimp scampi: This was a classic dish that was made with plump, juicy shrimp and served over a bed of creamy pasta. The chocolate mousse: This was a rich, indulgent dessert that was made with creamy chocolate and topped with whipped cream and a sprinkle of cocoa powder.

Overall, my experience at Galley was fantastic. The food was top-notch, the service was impeccable, and the atmosphere was chic and stylish. I would highly recommend this restaurant to anyone looking for a delicious meal in a...

Group of us ended up going here for a Birthday for one of my mates. First impressions were great. We first sat at the bar and had a drink or two before making our way to the table. While sitting at the bar we came across the Australian Wagyu Tomahawk (50oz) on their menu which was listed for $200. We asked the bartender if the Steak was 50oz of beef or was that with bone. She stated that it was 50oz of meat.

So we moved to the table where Dakota greeted us. His service was excellent besides some small factors that took place. My friend and I ended us getting the Tomahawk thinking that it would be a top grade cut and a decent meal to share between two people. We ordered the Steak med rare when placing the order. As the entrees can out the presented the steak which was a 7/10 experience.

As we started eating, the steak was way undercooked as well as another entree(Lamb Chops) that was undercooked(Only pitzberged) . You would expect to get exceptionally food quality for that price point.

Definitely did not enjoy the steak and I’m pretty sure that it was not wagyu and definitely not worth the price point. I myself work in the hospitality industry in platinum country clubs all over Florida and upstate and was very disappointed overall. I really hope that management will see this and learn from it for next time. But I’ll definitely not be returning for food there.

I was also charged $20 for valet after getting a stamp and spending over $250 for...