Gallos takes on new chef, new menu
Gallo’s Tap Room has about a decade’s worth of food, beer and customers under its belt. After ten years though, its sports pub fare has been reinvented with a bit of help from chef David Koenig. Taking from his background at Natalie’s Coal-Fired Pizza, pizzas are now available along with mussels, chicken and waffles and barbecued oysters. Customers can dig in to handmade calzones and as always, order from the extensive selection of beers.
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