Galley & Garden

10/02/2026

Did you know that we serve a burger? Our Wagyu Burger brings together roasted garlic aioli, caramelized onion tomato jam, smoked Gouda and arugula on a toasted brioche bun, accompanied by Parmesan frites.

Book now on Resy

09/30/2026

Our Fried Green Tomato Napoleon consist of layers of smoked tomato jam, fried green tomato, whipped goat cheese, crispy applewood smoked bacon, and a roasted corn relish, finished with basil oil.

09/24/2026

With heirloom tomato season coming to an end, our new burrata set includes aged Prosciutto di Parma, creamy burrata, arugula, extra virgin olive oil, cracked black pepper and sea salt.

09/17/2026

A few allocated favorites are joining the bourbon list:

Buffalo Trace
Eagle Rare 10 Year
Penelope Architects of golf
Old Fitzgerald 7 Year Bottled-in-Bond

Come have a drink at the bar

09/17/2026

09/04/2026

Introducing Executive Chef Chè Gaines Sr.

A graduate of The Culinary Institute of America, Class of 2001, Chef Ché has built a career defined by creativity, technical excellence, and a relentless passion for elevating cuisine through bold flavors and refined ex*****on.

Throughout his career, Chef Ché has led kitchens in six of the nation’s most competitive culinary markets—New York City, Las Vegas, Miami, Boston, Los Angeles, and Birmingham—bringing his expertise to luxury hotels, fine dining restaurants, upscale casual concepts, and high-volume hospitality operations.

After Recently leading the team of Bocca and Bistro 218 as the culinary director for the last decade, we are extremely proud that Chè can call galley and garden home.

08/25/2026

SURF & TURF:
Coffee crusted filet mignon, butter poached lobster tail, yukon gold whipped potato, grilled asparagus, crispy shallot, bordelaise, clarified butter.

For when you cant decide on seafood or red meat, why not both?

08/14/2026

Our Spanish Seafood Cioppino brings together mussels, shrimp, scallops, crab claws, clams, and seasonal Gulf fish, all simmered in a fragrant saffron-tomato broth and served with linguine, broccolini, and sourdough.

08/13/2026

Fresh from the oven, our peach cobbler skillet is baked to order and topped with bourbon caramel and cinnamon honey ice cream. This dessert is worth the trip alone.

06/10/2026

Every day brings a new reason to stop by for Soupe du Jour. With a daily selection, it's the kind of comforting surprise that keeps things fresh, warm, and worth coming back for 🍲✨