Galit Restaurant

A lesson in the plate build, by .

Happy October.
Enjoy this little treat to get you through to Halloween.

The Chicago restaurant community is standard-setting, and we’re proud to be in the mix.

Huge congratulations to Chef on being named a Jean Banchet Chef of the Year finalist. You raise the bar every day at Galit and Cafe Yaya, and we’re thrilled to see you recognized.

A toast to all of this year’s nominees. Here’s to the talent and community that make Chicago’s dining scene so special.

Cheers, Chicago.

Vesper martini.
Served with gin, vodka, za’atar, and dry vermouth—can you handle it?

https://www.galitrestaurant.com/reservations

On Thursday, October 22... Make sure you save room for something sweet.

We are hosting award-winning pastry chef Caroline Schiff () to celebrate her new cookbook, Daily Dessert-an ode to the sweet bite after a long day.

Caroline and Chef Mary () are collaborating on a one-night-only, shareable dessert platter featuring recipes from Daily Dessert... and Caroline will be hanging around and signing books all evening.

Preorder your copy or the dessert platter via .

Barramundi grilled over the coals, romano beans, slow-roasted heirloom tomatoes, argan oil, and ras el hanout infused tomato water.

Served alongside a bowl of Loubia, white beans in a hearty tomato sauce and a gratuitous drizzle of our harissa.

An iconic Moroccan dish and one of Chef Zach's favorite bites.

Shahin’s Daiquiri. Rum, lime, sugar, honeydew, and Persian amaro, crafted by Shahin Khojastehzad himself.

A kreplach filled with corn and Swiss chard, served with roasted chanterelles and pickled garlic scapes.

Finished in a hawayej broth, dotted with zhoug and inspired by the iconic flavors of the Yemenite kitchen.

Vegan, gluten-free, & very good.

https://www.galitrestaurant.com/reservations