Galleria of Merrick

Galleria of Merrick A full service Restaurant and Pizzeria!

10/02/2026

This Chicken Vodka Burrata Hero is not a regular sandwich.

We start with a fresh semolina roll, hit it with extra virgin olive oil, and toast it so it stays moist but still holds up. The chicken cutlets are fried in beef tallow for better flavor, better crunch, and less greasy nonsense, then tossed in warm vodka sauce with Pecorino and Parmigiano-Reggiano. Finish it with truffle burrata and pesto, and now you’ve got one of the best heroes at Galleria.

10/01/2026

Poolish is where the flavor starts.

At Galleria, we use equal parts water and Petra 0102 Type 1 flour with yeast to build a pre-ferment for both our New York-style and Sicilian pizza doughs. We mix it smooth with an industrial drill mixer so there are no clumps, then let it ferment for 24 hours so the yeast can activate, bubble, and build real dough flavor. Bland flour makes bland pizza, and we’re not interested in that.

09/30/2026

Calling it gravy is blasphemy.

This is classic pizzeria debate energy: marinara vs red sauce, eating the slice hot at the shop vs taking it home cold, Sicilian vs regular, and pepperoni cups vs flats. Everybody has an opinion, but some things are just obvious. Eat the slice fresh, respect the Sicilian, and give me pepperoni cups that crisp up and actually add flavor.

09/29/2026

Perfect crispy crust doesn’t happen by accident.

At Galleria, we spent months testing our New York-style round pizza dough until we landed on the right 63% hydration. That water content helps create steam, air bubbles, and the thin, brittle crunch people actually want in a slice. That’s the science behind a crust that’s crisp without being dry, light without being weak, and strong enough to hold the pizza the way it should.

We also been working on a new Sicilian formula we rolled out using Petra Flour USA using a blend of high quality flour a...
09/29/2026

We also been working on a new Sicilian formula we rolled out using Petra Flour USA using a blend of high quality flour and a longer fermentation process give us a great flavor. With a soft airy middle while maintaining that crunch on the bottom. This Sicilian is one for books come and give it a try. #0102 #5010

Come try our new improved pizza. We’ve been working on a new dough formula using a blend of Petra Flour USA flours. Also...
09/28/2026

Come try our new improved pizza. We’ve been working on a new dough formula using a blend of Petra Flour USA flours. Also changing our fermentation process along the way. Using our 72 hours process adds tons of flavor along with using one of the highest quality flours. Come give it a try!

09/28/2026

Gabe has been one of the most reliable people I’ve ever worked with.

For the last 4 to 5 years, he’s been a foundational part of Galleria. From the early days when it was sometimes just him and me holding the place together, to becoming someone this restaurant could always count on. He’s leaving in a couple of weeks to start his career, and whoever gets him next is beyond lucky. Thank you for the loyalty, the work ethic, the consistency, and everything you gave to this place.

09/09/2026

If you’ve never eaten at Galleria before, start with these four.

The Sicilian pizza is the classic New York-style starting point, the spicy rigatoni brings fried chicken cutlet, burrata, hot honey, and vodka sauce that belongs on everything, and the chicken cutlet Parmesan hits different because the cutlets are fried in beef tallow. Then there’s the Philly cheesesteak — marinated ribeye, provolone whiz, grilled onions, and a semolina hero done in a way nobody else on Long Island is doing.

This is Galleria in four orders: pizza, vodka sauce, beef-tallow cutlets, and a sandwich that actually deserves the hype.

09/06/2026

Pepperoni pizza is perfectly rated for a reason.

A perfectly cooked pepperoni slice is a classic, white pizza and Margherita deserve more respect when they’re made with the right cheese, fresh tomato, thin crispy crust, and extra virgin olive oil. Buffalo Chicken is properly rated when it’s done right, but Hawaiian, Meat Lovers, and BBQ Chicken have all gotten way more hype than they deserve. And plain cheese? A classic New York slice is still unbeatable.

09/03/2026

Microwaving pizza should be illegal.

Drowning a slice in ranch, scraping off the cheese, picking off the toppings, and leaving the crust behind are all pizza crimes that ruin the whole point of ordering a good slice. The crust takes time, the toppings are there for a reason, and if you wanted soggy bread, the microwave already handled that disaster for you. Which pizza crime annoys you the most?

Address

1339 Merrick Avenue
Merrick, NY
11566

Opening Hours

Monday 11am - 9pm
Tuesday 11am - 9pm
Wednesday 11am - 9pm
Thursday 11am - 9pm
Friday 11am - 10pm
Saturday 11am - 10pm
Sunday 12pm - 10pm

Telephone

+15166237167

Website

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