Galit Restaurant

Galit Restaurant MICHELIN ⭐️
Owned & operated by Andrés Clavero & James Beard award winner Chef Zachary Engel

Happy Hour: Tues—Thurs | 5—6 PM

07/21/2026

Asaparagus with porcini, tahini, toasted rice, Pedro Ximénez (white Spanish grapes), and shiso.

Borek. Crispy phyllo stuffed with melted leeks and fresh chevré from our friends at , topped with brown butter confited ...
07/17/2026

Borek. Crispy phyllo stuffed with melted leeks and fresh chevré from our friends at , topped with brown butter confited radishes and a Shabby Shoe mousse.

Try it soon: https://www.galitrestaurant.com/reservations

A lesson in plating.
07/13/2026

A lesson in plating.

Smoked Turkey Shawarma.Served with strawberries brushed in carob molasses, spring onion, and watercress.Summer in Chic...
07/12/2026

Smoked Turkey Shawarma.

Served with strawberries brushed in carob molasses, spring onion, and watercress.

Summer in Chicago.

Beef Tongue Shishlikh. Inspired by Tanjia and Chef ’s trip to Morocco.Served with peas in baharat vinaigrette and fing...
07/09/2026

Beef Tongue Shishlikh. Inspired by Tanjia and Chef ’s trip to Morocco.

Served with peas in baharat vinaigrette and fingerlings confited in spiced beef fat.

$342,000 raised (and still counting) at Friday's Taste Of The Nation for !Grateful to have been part of this sold-out ev...
07/03/2026

$342,000 raised (and still counting) at Friday's Taste Of The Nation for !

Grateful to have been part of this sold-out evening, celebrating the power of Chicago's hospitality community coming together for a cause. Congratulations to everyone who made it such a memorable night, all in support of ending childhood hunger.

We're always proud to work alongside and .
📸 Photo credit to the very best,

Stuffed Cabbage. It happens to be vegan, but mostly it's just really good. Wood-roasted and stuffed with dill basmati ri...
07/01/2026

Stuffed Cabbage. It happens to be vegan, but mostly it's just really good.
Wood-roasted and stuffed with dill basmati rice, fava beans, and morels. Finished with a base of fava bessara and a drizzle of green chermoula

200 miles in 2 days is no joke, but crushed it. He just wrapped up 2026 alongside 100+ incredible riders from across t...
06/26/2026

200 miles in 2 days is no joke, but crushed it. He just wrapped up 2026 alongside 100+ incredible riders from across the industry, raising a massive $1.25 million for .

In Scott’s words: "One of the greatest experiences of my life. Thank you to everyone who donated, cheered, and gave words of encouragement. Crazy things happen when so many restaurant people push themselves to do something great. I can't wait to do it again!"

We couldn't be prouder to have him on our team. To everyone who supported the cause, donated, or sent good vibes—thank you.

Photos by the incredibly talented

Early summer, plated.
06/26/2026

Early summer, plated.

No. 14 amongst ’s 50 Best Restaurants in Chicago. Always an honor, and so special to be amongst a lineup like this.
06/22/2026

No. 14 amongst ’s 50 Best Restaurants in Chicago. Always an honor, and so special to be amongst a lineup like this.

Butter-poached lobster finished over the coal. Rhubarb, cauliflower, white chocolate, aleppo.
06/18/2026

Butter-poached lobster finished over the coal.
Rhubarb, cauliflower, white chocolate, aleppo.

Walleye with green & black garlic, Egyptian molokhia, Yukon gold, skordalia, and kombu.
06/11/2026

Walleye with green & black garlic, Egyptian molokhia, Yukon gold, skordalia, and kombu.

Asparagus, cooked in its own juices with caramelized porcini, tahini, Pedro Ximénez, toasted rice, and minutina.Nutty, v...
05/31/2026

Asparagus, cooked in its own juices with caramelized porcini, tahini, Pedro Ximénez, toasted rice, and minutina.

Nutty, vegetal, a little funky.

And, as art imitates life... an homage to how asparagus grows in the earth.

Address

2429 Lincoln Avenue
Chicago, IL
60614

Opening Hours

Tuesday 5pm - 9pm
Wednesday 5pm - 9pm
Thursday 5pm - 9pm
Friday 5pm - 9:30pm
Saturday 5pm - 9:30pm

Telephone

(773) 360-8755

Website

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