The Heart of Italy, the Soul of New Orleans
Featuring Italian and Creole fare, Head Chef Tommy Gallo knows how to please your palate. Keeping with the Gallo tradition, all ingredients are made fresh daily and everything is cooked to order. We source local product as often as it is available, and we purchase seafood in strict accordance with the Monterey Bay Sustainable Seafood Guide.
I ended up in Akron, Ohio, for college. In 1997 I took a job at Liberty Street Brewing Co. with Chef David Russo. Now owner of Russo’s Restaurant in Stow, Ohio, Dave was sous chef to Emerile Lagasse for 10 years prior to returning home to Akron. It was under Dave’s watchful eye that I developed all of my skills.
Most memorable cooking experience:
August 2008, no question. Our bar, Gallo’s Tap Room on Bethel Road, held a Charity event for Rachel Widomski, a bartender at Haiku in the Short North. What started out as “our” fundraiser became a coalition of 24 bars and restaurants joining together to raise money for Rachel after she had been paralyzed after being struck by a vehicle. The event became known as “Bethel Backs Rachel,” but extended well beyond Bethel Road, ultimately raising $16,000. Getting to know Haiku owner Paul Liu and the restaurant’s staff was great. And doing what we could to help them through a very difficult situation created an outpouring of support that was, in a word, amazing.
Best thing about the Columbus dining scene:
Diversity. We seem to have everything. We do it all and we do it very well. When you have the caliber of restaurants such as The Refectory, Rigsby’s, Alana’s and G. Michael’s leading the way, combined with the new talents that flourish here, the Columbus Restaurant scene commands respect.
Welcome to our restaurant…
- Tommy Gallo, Nick Gallo, Larry Gallo and Jamie Hodder