Silver Anniversary Brunch
At Birmingham’s romantic restaurant, Galley and Garden
By Jan Walsh
Our 25th Anniversary fell on a Sunday. So, the obvious choice is a restaurant known for romance, Galley and Garden. Here they serve a prix fixe menu of two or three courses for Sunday brunch.
Maître D’, Stan Reynolds seats us at our favorite table and treats us to glasses of Tribaut Brut Origine Champagne and has our favorite sparkling water chilled tableside. Thank you! We toast our special day with Champagne and cornbread. Be still my heart.
As starters we select Heirloom Tomato Turnover and Summer Corn Bisque. The savory turnover is a warm, golden pastry filled with heirloom tomatoes, parmesan, and feta, topped with pesto and balsamic glaze. And the bisque is also incredible, briming with fresh, roasted yellow corn and a pop of poblano peppers. Don’t let summer slip away without enjoying these in season apps.
Stan introduces us to the new General Manager, Jessica Lindeen. And afterwards Chef Vicky Rutledge stops by for a visit. In addition to being a romantic restaurant, Galley and Garden is also a welcoming restaurant.
Next, we order a Mimosa and a Megmosa, with ruby red grapefruit with our entrees of Slow Braised Certified Angus Beef Short Rib and Shrimp and Grits. Kev requests a substitute of potato hash rather than stone ground grits with the short rib, which Chef happily accommodates. His short rib is fork tender with deep beef flavors in a glossy, rich, balsamic portobello mushroom demiglace. The tiny potatoes are cooked perfectly, crusty outside, soft and white on the inside, with just the right ratio of onion and peppers. They add another layer of comfort to this plate. To round out this dish, are the best Brussel sprouts ever, glazed with balsamic, tender to bite, yet maintaining a juicy firmness. Highly recommended! My pink, succulent, Gulf shrimp are crowned with an amazing artisan chorizo. They float on a bed of flavorful stone ground grits in a beautiful verjus beurre blanc, which is swimming with fresh corn, leeks, and bell pepper.
For dessert we opt for Trio of Chocolate Mousse paired with the same
Champagne that Stan served us. This tower of three luscious layers of creamy, smooth, chocolate mousse, graduates in chocolatey degrees from a white chocolate top with white chocolate shavings to its bottom with deep, dark chocolate sauce. A sweet end to our special brunch!
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