The four new eating places in Galley Bakery Sq. are formally open

Pittsburgh’s East End received a food infusion on Tuesday.

As part of the Galley Group’s latest venture, four restaurants have officially opened: Galley Bakery Square.

The options are as varied as the restaurants themselves: City Fresh Pasta, Bubba’s, Somi and GG’s Cafe.

Timing follows state capacity restrictions on restaurants and other businesses, but even that wasn’t a priority for those enjoying lunch in the Food Hall.

“This is a growing area in the East End,” said Ginny Beck of Swissvale. “As someone who works for a nonprofit that focuses on different types of businesses, I think it’s a great thing when something like Galley gets more people to the area.”

Beck works as an operations manager at Ascender, a nonprofit near Bakery Square on Penn Avenue that helps entrepreneurs start and grow businesses. She stopped by Galley during the opening day – she opted for a jalapeno popper grill cheese from Bubba’s – and said she plans to return on Friday for happy hour with her team.

“There are so many different options. There is something for everyone, ”said Beck. “I love that there is seating inside and outside.”

Galley Bakery Square was developed by the same company that launched Smallman Galley in the Strip District in 2015. Smallman Galley closed last summer when the Galley Group considered moving to the East End. The group also operates Federal Galley on the North Side.

Chad Ellingboe, CEO of the Galley Group, said he was relieved to open.

“We have been working on this project for a long time and it’s great to see it in action,” said Ellingboe. “We started the conversation with Walnut Capital at the end of 2019 and put a lot of work into making it a reality.”

Liz Wymard of Walnut Capital Management, which develops Bakery Square, said the restaurants held a tentative opening in May.

“Everyone really gave us a hand,” said Wymard, social media and marketing specialist for Walnut Capital. “All the cooks were excited because it was the first time they opened.”

Walnut is hosting live music in Bakery Square Friday through Sunday and plans to feature local artists on-site.

“Opening a location in the neighborhood gave us the opportunity to connect with them on a personal level by selecting operators who have their own personal connections to the East End,” said Ellingboe. “Bakery Square has an established history in the neighborhood and we are excited to be a part of it.”

Those familiar with City Fresh Pasta’s café and food truck will find an expanded menu. The noodle dealer offers various noodle dishes such as “Crab Mac Attack” or “Bob Ross” as well as sandwiches, salads and soups.

The Somi serves progressive Asian cuisine. Diners can try different types of stir-fries or rice bowls.

Jordan Schmitt | Grandstand review

An order of Bulgogi Beef Egg Rolls and crispy Korean fries from Somi in Galley Bakery Square.

Bakery Square is his third location for Bubba Snider, a local radio personality, in addition to those in Southpointe, Washington County and Triadelphia, W.Va.

When asked what diners can expect, Ashley McCoy, Bubba’s regional training director, said, “Real food. I mean this is huge. Everything is fresh. We offer variety, taste and family. ”

Her favorite dish: Fire in the Hole, one of her signature burgers with deep fried jalapeno popper and a homemade Ghost Pepper Ranch.

Sisters Christine and Meredith Galloway know the East End. You’ve owned Sugar x Butter, a bakery in Point Breeze, for about three years.


Jordan Schmitt | Grandstand review

The owners of GG’s Cafe, Christine and Meredith Galloway.

The Galloways wanted to bring their love of baked sweets to their galley café and offer homemade cookies and carrot cakes. But their Bakery Square location will also offer comfortable dining, with large portions made from scratch from a menu that they say will keep changing.

Two staples they want to keep: Pittsburgh salmon salad with fries and slow-roasted baby back ribs.

Not only do the Galloways take inspiration from their local Pittsburgh roots, but they also intertwine a Hawaiian feel from the time they spent there. They use Native American flatbreads for globally inspired sandwiches.

“Anyone can make a good chicken,” says Meredith Galloway, who works as head chef. “But the sauce is the key.”

jordan.schmitt is a digital producer of Tribune Review. You can reach jordan.schmitt by email at or on Twitter.

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