Co-owner/general manager David Peter, left, and assistant manager John Anderson; in back (via the two-way camera between the kitchen and bar area), head chef Henry Galvez is flanked by his kitchen staff at The Galley in Morro Bay.
David and Aglaja Peter have unfurled the sails of the newly reopened Galley Restaurant in Morro Bay and launched it on a voyage showcasing “naked fish.”
The concept of “naked fish” is simplicity. As David Peter explained, “I’ve always appreciated seafood without a lot of other stuff piled on. When you have good quality fish, it has a distinct flavor in itself, and our signature item is our seafood.”
To that end, he added that “we have two priorities when buying fish: we either get it right here on the waterfront or we get it from Central Coast Seafood—you can’t get it any fresher.”
Another fresh aspect of The Galley’s fare is the seasonal produce grown locally and pesticide-free for the restaurant at the family farm of Head Chef Henry Galvez, who has worked at The Galley since the 1970s.
His familiarity with the Embarcadero eatery is echoed by that of assistant manager John Anderson, a Galley veteran since the age of 12 and grandson of Bud Anderson, who founded the restaurant back in 1966.
Peter himself began working at The Galley at age 14, and remained a longtime friend of the Anderson family.
Though a career in the technology business took him away from the area for the better part of almost two decades, Peter and his wife Aglaja returned permanently to Morro Bay just as the Andersons were preparing to shutter their venerable restaurant.
Jumping at the chance to fulfill “a lifelong dream,” the Peters purchased The Galley after it closed in 2004. The restaurant reopened in December 2007 sporting a new look, but the old name, a decision that was an easy one for the couple.
“We talked a little about changing the name, but ‘The Galley’ has a 40-year history,” said Peter, “and you just can’t argue with the value of that tradition.”
THE GALLEY MEXICAN SHRIMP COCKTAIL
This popular recipe from The Galley menu comes from David Peter’s mother, Marlene Peter, a longtime teacher at Del Mar Elementary School in Morro Bay. It’s best made with small to medium Bay shrimp, and when it’s allowed to chill for several hours.
Makes: 8 appetizer servings
• 1/4 cup ketchup
• 1/4 cup lime juice
• 1-2 teaspoons hot pepper sauce
• 1/2 cup chopped tomato
• 1/4 cup chopped onion • 1/4 cup snipped fresh cilantro
• 1 pound fresh or frozen shrimp, deveined and cooked
• 2 avocados, peeled, pitted, and chopped
• lime wedges (optional)
• purple flowering kale (optional)
In large bowl, stir together ketchup, lime juice, and hot pepper sauce.
Add tomato, onion, cilantro, and shrimp; toss to coat.
Cover and chill for 2-4 hours, the longer the better.
Just before serving, add avocados, and toss to coat.
Garnish with lime wedges and flowering kale if desired.
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