Galit is a Middle Eastern Restaurant in the Lincoln Park neighborhood in Chicago, owned and operated by Andrés Clavero and James Beard Award-winning chef Zachary Engel. Puffy and leopard-spotted, it’s got more craters than an English muffin. Chef Zach Engel’s goal at Galit is to take these fairly common Middle Eastern dishes to the next level. The restaurant is a space for community: hospitality professionals, guests and suppliers will come together and celebrate food and drink in a respectful, friendly and caring manner. Engel came to town on his days off from his previous job and got himself connected with all the necessary restaurant insiders (like contractors, attorneys and investors), as well as his partner, Andres Clavero (formerly of One Off Hospitality). Most of the dishes are cooked over a custom-built 8-foot charcoal hearth, and because of that cooking method, dishes like carrots with hazelnut dukka are rapidly becoming the most popular on the menu. “It’s a little truer to the style of how you’d eat in Israel at someone’s house: You get bombarded with a bunch of stuff all at the same time,” he says. When first developing it, Engel felt the potatoes’ chicken fat flavor wasn’t coming through to his satisfaction, so his kitchen smothered the spuds in a full-on schmaltz hollandaise. 'listing': {"id":64663,"title":"Galit","excerpt":"Galit is a Middle Eastern Restaurant in the Lincoln Park neighborhood in Chicago, owned and operated by Andr\u00e9s Clavero and James Beard Award-winning chef Zachary\u2026","link":"https:\/\/www.choosechicago.com\/listing\/galit\/","thumb":"https:\/\/www.choosechicago.com\/uploads\/2019\/08\/placehoder-500x600.jpg","region":"Lincoln Park","date":"10\/08\/2020","lat":"41.9263409000","lng":"-87.6494605000","addr1":"2429 N. Lincoln Ave.","addr2":"","addr3":"","cats":[],"open_status":"Open<\/span>- <\/i>Dine-in<\/li>
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- <\/i>Takeout<\/li><\/ul>","booking_cta":false,"is_hood":73262,"deals":[],"amens":""} }. The overall vibe was more frenzied than warm or inviting. Galit isn’t all basics; a version of an Iraqi dish, kubbe halab, is made with a crust of saffron rice, stuffed with lamb and harissa, and then fried and topped with a sauce made from almonds and golden raisins. So I guess it makes a certain amount of sense that Engel opted to put a dish made with decidedly non–Middle Eastern catfish on the menu. This one is vegan, made thick and rich with butternut squash and with a pomegranate zip. Galit - Chicago. His move to Chicago was a little bit random; he describes a somewhat itinerate lifestyle where, instead of taking vacations, he and his wife move around every few years and live in a new place. Chef Zach Engel’s goal at Galit is to take these fairly common Middle Eastern dishes to the next level. We’d spent the previous 10 days in a haze of labneh and young lust, eating our way from Eilat to Rosh Hanikra to the Haifa bus station revered for its shawarma. One of the most endearing bits of Galit is the way the menu reads. Across the table from me now was Ms. Botched Engagement herself, ring on her finger. ★★★ Excellent
Chicago is lucky to have Galit to welcome us in. © Chicago magazine / A Chicago Tribune Media Group website, Review: Virtue Solves the Hyde Park Puzzle, Tzuco Delivers a Gutsy Take on Mexican Food, The Dream of the ’90s Is Alive at Flora Fauna. In addition to his “ethereal” hummus, he raves about his falafel, describing it as “bright, spiced, crispy, herby, and funky” and served with fermented mango. We’re waking up to the fact that Israel’s fresh cuisine integrates multiple cultures, continents, and centuries — as well as shawarma at a bus station. Shakshuka, that northern African standby in which eggs are poached in tomatoes and chiles, has become an Israeli breakfast staple. Sunday, Tuesday - Thursday 5pm - 10pmnFriday - Saturday 5pm - 10:30pm, Largest Room, Reception Capacity (Standing) 100, Largest Room, Banquet Capacity (Seated) 90, Max Capacity, Reception Style (Standing) 140, Avg Meal Price/Person (appetizer, entrée, dessert) $$$ = $25 - $34, © 2020 Choose Chicago. The chef spent his childhood in Mississippi and Florida, so he tried giving the fish a traditional Tunisian inflection, with lots of paprika (as well as in the two dipping sauces that accompany it, one labneh, the other tahini). Chef-partner Zach Engel, who cooked at both Shaya and Zahav, teamed up with Andrés Clavero, a Cuban Palestinian veteran of Nico Osteria, to open Galit in April. ... Chicago Magazine. Regarding his shakshuka, made with coal-roasted sweet potatoes: “You might think you’ve had good shakshuka, but this is meant to be the best you’ve ever had. ★★ Very Good
Rocco DiSpirito. You can order five for $22, and you’ll find yourself with bright pickled cauliflowers and onions; labneh tinged with hyssop; a spicy Turkish ezme spread of tomatoes and peppers. The only uninhabited space may have been the inside of the eight-foot-wide charcoal hearth. Instead of paying a handful of shekels for the privilege of eating my falafel al fresco, I paid $12 for this version, which was made by a James Beard Award–winning chef who is part of a growing national community of cooks exploring Israeli cuisine. Chef Zachary Engel, James Beard winner from New Orleans eatery Shaya, just opened 'Galit', an Israeli restaurant in Chicago's Lincoln Park. Orecchiette with Italian Sausage & Peppers. Nourishing Notes - TheKitchn.com. Citrine, Oak Park - Chicago Magazine. While I was on vacation in Israel sometime between Y2K and 9/11, my travel companion tried to coax a marriage proposal out of me.
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