CHIReview
photo credit: Susie Lacocque
Galit
Included In
Certain meals are so memorable, they’ll inspire you to drop everything, turn to the person beside you, and suddenly say, without context, “Remember those roasted carrots?” That person will then immediately stop what they’re doing, put down their scalpel, and reply, “I was just thinking about those.” This is the kind of one-time-I-scored-four-goals-in-a-single-game nostalgia you’ll have after eating at Galit in Lincoln Park. Their Middle Eastern food raises the bar, and after going here, it’ll be a while before you’re talking about anything else.
The dishes at Galit aren’t memorable because they’re gimmicky - there’s no bee pollen falafel or frozen hummus sorbet. Instead, they’re just so good that they become the standard by which all future versions of that dish will be judged. From perfectly roasted carrots topped with feta and a sweet hazelnut dukkah (a blend of nuts and spices) to airy falafel served with a bit of preserved mango, everything has an extra touch that sets it apart, and nothing on the plate feels unnecessary. The fluffy pita is so good that, days later, you’ll find yourself shouting “Objection - pita!” at the TV while sitting on the couch watching reruns of Judge Joe Brown.
The larger plates are also great, and despite the menu’s recommendations to the contrary, you won’t want to share. There’s a rich and spicy shakshukah that will make you retroactively angry at the last perfectly-fine-at-the-time version you ate somewhere else. And the Tunisian-style fried fish comes with three dipping sauces (avocado hummus, tahini, and harissa) that are each delicious enough to warrant ordering the whole dish just for them. Because along with everything else on the menu, even the condiments and sauces are standouts at Galit, and the best thing that showcases this is the salatim, a shareable assortment of spreads and dips (like labneh and ezme) served alongside some of the fantastic pita.
photo credit: Susie Lacocque
Like most restaurants in Lincoln Park, Galit’s large, bright space can get very, very busy, and reserving a table might take planning ahead. But don’t let that deter you from walking in and trying to get seated that way. There’s a large bar that’s clearly designed for eating, a communal table for walk-ins, and a long chef’s counter where you can watch people cook food you’ll be thinking about for weeks after eating here.
After a meal at Galit, there’s a good chance you won’t want to stop talking about it. In fact, you’ll probably bring up the carrots at the next (and last) wedding where you’re asked to give a toast. Because the best restaurants don’t need gimmicks to be memorable - they just need to have really f*cking good food.
Food Rundown
photo credit: Susie Lacocque
Bubbe’s Brisket Hummus
Trumpet Mushroom Hummus
photo credit: Susie Lacocque
Salatim
photo credit: Susie Lacocque
Roasted Carrots
photo credit: Susie Lacocque
Shakshukah
photo credit: Susie Lacocque
Falafel
photo credit: Susie Lacocque
Balkan Stuffed Cabbage
photo credit: Susie Lacocque