SMALLMAN GALLEY’S NEW LINE UP: TWO FAMILIAR FACES, TWO NEW FACES

A few weeks back, Smallman Galley announced their 2018 line up of chefs for the Strip District food incubator and gave us some exciting news.  Fan-favorite Ironborn Pizza is sticking around for another year (so no need to panic that your favorite spicy pie is going away) along with 2017 classmate Banhmilicious who is planning on a six-month extension in the space. Joining them will be two new concepts: Joey’s (who is no stranger here, he also owns The Vandal) and Home.  With less than a month til these restaurant premier on June 1, we sat down with the chefs to get the scoop on what to expect from each concept.


Joey’s; Chef Joe Hilty

How did you come up with the concept Joey’s? 
Joey’s is just a collection of experiences that I’ve had up until this point in my life.  It’s a chance for me to throw some ideas out there that may not ever have a collective “home”, It’s all operating under the premise of being a “snack bar”, which I love because hanging out at Smallman Galley should be about trying a little bit of everything.  I love bright, bold flavors, and I love the classic western European cannon of food. Give me a good sausage, some crispy fries, good mustard and I can die happy.

What’s one dish you’re really excited about?
I’m really excited about the whole menu, though I’m definitely really jazzed about how the menu works together, it’s the kind of concept that you’re going to want to order one of everything (which we will in fact be able to do, and even encourage).

What can you tell us about the concept that’s not been shared yet? We love secrets!
Um, we may or may not be working with our friends who make the best ice cream in the city…and we may or may not have their soft serve.

What are you most looking forward to in terms of joining the Smallman Galley team?
I love talking to everyone, like all the time. This whole gig is about being social, and what better place than Smallman.

Brunch is huge at Smallman Galley, what’re you planning for Joey’s?
Joey’s brunch is going to be the kind of brunch you want to enjoy with copious amounts of champagne.  Light, satisfying food, and maybe some shrimp cocktail, the kind of brunch Leonard Cohen would enjoy…

What do you love about Pittsburgh and it’s culinary scene?
I love that it’s so infantile. I love that ideas like mine can happen at this point, I love that all the younger females chefs have an opportunity to say what they want, and I love that everyone kind of has to listen at this point – what their saying is making a lot of sense.  Also, Curtis Gamble is my hero.

Your first night at Smallman Galley just ended and you pony up at the bar, what’s your poison?
A nice Kir Royale, extra cassis.  I love their cocktails (and will obviously drink all of them), but I love me a classic champagne cocktail.


Home; Chef Phill Milton 

How did you come up with the concept Home?
While designing the concept, I was trying to focus on two things. One being what do I like to eat, the other being what could I have the most fun with and people would still enjoy. Classic comfort food seemed to really answer both of these questions. We really feel like Home with this direction we are going to be able to not only produce great food, but also envoke some great nostalgic memories that people had growing up eating at “Home”. 

What’s one dish you’re really excited about?
Right now it’s probably a dish we are calling “Fish Sticks”. I remember coming home from school and my mom always having fish sticks ready for me. So it really brings back some great memories. For Home’s version, I wanted to elevate this with pecan crusted Lake Erie Walleye, House pickled veggies, and our version of a classic tartar sauce.

What can you tell us about the concept that’s not been shared yet? We love secrets! 
Other than doing a spin on those classic TV dinners, we are planning to really spark some nostalgic memories by bringing an elevated take on the classic pop tart you were always eating as a kid. A lot of fun and delicious secrets coming as we get started.

What are you most looking forward to in terms of joining the Smallman Galley team? 
I’m really excited about joining the team that we’ll have a couple veteran spots in place as we begin. I really believe this is an advantage to myself and Joey having them in place to answer questions and help with best practices, as they have already been through this process of opening.

Brunch is huge at Smallman Galley, what’re you planning for Home? 
We are really looking forward to brunch! The final brunch menu is still a work in progress, however in addition to some of the classics like our spin on French Toast and a really great short rib omelet, we are planning some fun dishes like homemade pop tarts, giant cinnamon rolls stuffed with candied bacon, and a unique breakfast sandwich with Brie cheese, fig jam, and rosemary served on pound cake.

What do you love about Pittsburgh and it’s culinary scene? 
Pittsburgh’s culinary scene is very unique – I’m intrigued by it actually. On one hand, you have those diehard “Meat and Potato” lovers, and yet we are really beginning to see more and more of those adventurous eaters willing to try anything. That is why we believe Home is the perfect concept to appeal to both of these groups. We will take those classic comfort dishes and add a little adventure to them. A real win for Pittsburgh!

Your first night at Smallman Galley just ended and you pony up at the bar, what’s your poison? 
Finally an easy one! First, a shot of Jameson to honor my culinary mentor and brother Kouri Killmeier in New York. Then I’m really excited to try the new Froot Loop drink that just debuted – cheers!