Dine &
DISCOVER
As for the food …
I had a Reuben. I kinda feel like The Reuben is one of those dishes that tells me something about the restaurant’ s entire take on food. Do they hold to tradition and respect the ingredients, the history, the essence of The Reuben? Or, do they bastardize it and use things like coleslaw and roast beef in an unholy affront to all that is good and decent and righteous?!?!
* deep breath *
Luckily, The Galway served up a prime example of what a Reuben should be: homemade corned beef, sauerkraut, and Swiss cheese, served hot on a toasted marble rye. The Jameson-Russian Dressing, while not American traditional, gave the right flavor profile with just a bit of extra spice.
I also had a Scotch Egg. While I don’ t hold the same zealot-like convictions for it that I do for the Reuben, I’ m very happy to announce they held true to the dish and it was quite tasty to boot. The egg was properly gooey, the sausage well seasoned, and the whole thing fried to a golden brown.
The fries though … I don’ t know what they do to get them so perfectly crispy, and potato-y, and salty; somehow light and dense all at the same time. They are just downright nummy.
I will be back for those fries.( And The Reuben)
The Galway Irish Public House Website
MAY 2025 79