There was a time when dining in a hotel restaurant meant making your peace with bland tapestry and an overcooked steak.
Not anymore.
Galley, a grill house and bar nestled inside Hilton West Palm Beach has done such an extraordinary job with its offerings, you’ll be hard-pressed to find a table on any given night.
Executive Chef Guillermo Eleicegui is no stranger to culinary excellence. After all, Eleicegui hails from Argentina — a country with a commanding understanding of fine foods and, on a more primal note, beef.
He began his journey in the kitchen at several renowned venues in his homeland before moving to Miami in 2015. His resume doesn’t falter in South Florida either, with stints at Sugarcane Raw Bar Grill and the Delano Hotel — iconic spots in Miami’s culinary scene.
Spoiler alert: the meat, any meat, is phenomenal here. But first, I suggest you begin with a cocktail. I’m a traditionalist when it comes to drinks and was particularly smitten by the Smoked Old Fashioned, not only for the smooth flavor presented by the blend of whiskey, orange bitters, angostura and demerara (dark brown sugar), but because it arrives encased in a glass flask swirling in smoke. Appetizers (listed as “tapas”) range in flavor profiles. I opted for the Baba Ghanoush, a Middle Eastern eggplant spread that arrives with piping hot bread coated with toasted sesame seeds. Order the Beef Empanada, a staple item in Argentine food culture, and you won’t be disappointed. You may want to come with an entire “fútbol” team so you can sample all the meat. A 14-ounce Prime New York Strip, Churrasco and “Picanha” (a Brazilian favorite) are some of the alluring selections of beef. There's also Rack of Lamb, served with citrus yogurt, cilantro and pistachio dukkah — an Egyptian condiment made from herbs, spices and nuts.
Do as I did — put in your steak order and nibble on one of the pizzas while you wait. It’s a lesser-known fact that Argentina, along with its exceptional “parrillas,” is quite serious about its pies, thanks to the large immigration of Italians in the early 1900s. Having an infatuation with truffle, I opted for the Mushroom and Truffle pizza, a symphonic blend of roasted mushrooms, truffle aioli and scallions. Other flavors include Prosciutto and Goat Cheese and Margherita.
Just as I was eyeing a third slice, the waiter arrived with sides of Grilled Street Corn and Sweet Potato with Goat Cheese and Honey, signaling the meat was seconds from its grand entrance.
And there it was: picture-perfect grill marks slightly obscured by a melting dab of herbed “Galley” butter and chimichurri sauce (a delightful blend of herbs, garlic and olive oil that serves as a prerequisite to any Argentine steak). It was a meal that could have easily transported me to a late night “parrillada” on a ranch in the Argentine Pampas or a bustling eatery in Buenos Aires, had I closed my eyes. Instead, I kept them open, enjoying each bite while feeling blissful and grateful in the welcoming ambiance of this worthy restaurant.
Galley is located inside the Hilton West Palm Beach, 600 Okeechobee Blvd., West Palm Beach.
For more information, call 561-231-6100 or visit galleywestpalmbeach.com.
