Chef Tony Ounpamornchai has been wondering about a seafood-centric cafe for yrs. As the govt chef and co-owner of SEA Thai Bistro, SEA Thai Noodle Bar and Raku Ramen and Rolls, he’s been on a roll opening a person restaurant after a different at Montgomery Village and Coddingtown Shopping mall in Santa Rosa.
Now he’s opened a fifth restaurant, Tony’s Galley Seafood & Bar, to satisfy his briny ambitions.
The impetus came when previous Montgomery Village entrepreneurs David and Melissa Codding, longtime enthusiasts of Ounpamornchai, gave the Thai restaurateur the monetary backing he desired to make Tony’s Galley a truth.
Open just two months, it is already succeeding further than his initial ambition.
Overseen by Chef de Delicacies Hunter Bryson, the menu is a combine of Ounpamornchai’s familiar Southeast Asian flavors and Bryson’s American consider on vintage dishes like lobster rolls, steamed mussels, fish and chips, clam chowder and, of system, surf and turf (filet mignon with lobster).
The concept, Ounpamornchai said, is to examine seafood dishes from close to the globe.
“Just like a trading/explorer ship sets sail to international locations (and) its galley picks up regional elements and recipes from each individual port of get in touch with, Tony’s Galley presents (a) wide range of seafood adopted (from) or influenced by different culinary cultures,” he reported. “From West Coast to East Coast, California to Maine, East Asian and specifically exotic South East Asian, exactly where spices are employed to enrich the flavors of the seafood.”
Unsurprisingly, fish and chips is a bestseller, with the restaurant heading through up to 20 lbs . of rockfish a working day, Bryson reported. A veteran of neighborhood places to eat which include Monti’s, Willi’s, Bistro de Copains and SEA Thai Noodle Bar, Bryson also is Ounpamornchai’s brother-in-regulation, supplying him a keen perception into mixing Asian and American flavors.
Like at Ounpamornchai’s other dining places, inside style is highlighted right here, with a 500-gallon fish tank using centre stage. The outdoor patio is enclosed but characteristics huge garage doorway-design and style windows that can be opened for an al fresco feeling. Wood and tile in comfortable blues and purples, glass fishing floats suspended in nets and h2o-drop chandeliers tie the notion jointly.
With reasonably priced dishes (and some luxurious products), Tony’s Galley is a fantastic in good shape for the Montgomery Village crowd, giving plenty of contemporary cocktails and compact plates for younger diners.
In general, it’s a further win for Ounpamornchai and a likelihood to see longtime Sonoma County Chef Bryson demonstrate off his culinary chops with an approachable menu and stunning environment.
LGBLT Lobster Roll, $26: There are two necessities for a good lobster roll — a light, buttery toasted bun and fantastic lobster. Listed here each are fantastic, with Village Bakery rolls made especially for the restaurant and clean lobster. Though purists may perhaps sneer at the addition of garlic butter, mayo, bacon and tomatoes, it just operates. Nothing at all overpowers and the pop of tobiko is the crowning jewel.
Crab Poutine, $16: Bryson reported this is his favourite dish, and with great motive. A pile of crisp hand-cut fries is the carrier for creamy lobster gravy dotted with chives and bacon and capped with fresh crab meat as the cherry on leading. Addictive.
Steamed Mussels, $16: A flavorful broth is essential to excellent mussels, and the gentle warmth of a gentle Panang curry broth with onion, fennel and garlic functions listed here. Buttered toast is excellent for soaking up this fragrant, flavorful steaming liquid.
Fish and Chips, $18: A have to-attempt dish. Frivolously battered, crunchy on the outside with flaky rock cod on the within. Portions are generous, and the tartar sauce with sweet onions, pickled cucumbers, tricky-boiled egg and a touch of soy sauce is a standout.
Fried Calamari, $14: Served in a little sushi boat, it is a hearty portion with pungent wasabi aioli and a sprinkling of lime leaf salt.
Crispy Crab Spring Roll, $14: The spring roll by itself is generally blended veggies with a heap of crab meat on top rated. It’s a little bit unwieldy to get a bite of the roll, the crab and the sauce. There’s no disgrace in a excellent product cheese-crab fried wonton, and this dish may well really sing with some simplification.
Ceviche, $16: Wonderful daily catch bites of uncooked fish marinated in citrus. Somehow the marinade will get a bit shed underneath, but a good blend provides it all together. Selfmade chips are a good contact but far too fragile to maintain the ceviche. They are wonderful as a crunched-up ceviche topper, though!
Almond Chocolate Cake, $10: If you’ve saved any room, this minimal loaf of decadent cake with raspberry sauce is delightful.
Seared Scallops and Pork Tummy, $26: It’s not the flavors that are a little off in this article, but the design. The scallops are flawlessly cooked, as is the pork belly, and they are an attention-grabbing pairing, equally unctuous and gratifying. The kale and parsley risotto and soupy sauce, having said that, really don’t add something, and the stars of the plate — pork and scallops — are swimming beneath. A different plating may carry the dish together.
Do not pass up
The Galley has a entire bar, and the Sage Margarita ($11) hits all the proper notes, likely light on sweetness and a bit savory with sage-infused tequila.
722 Village Courtroom, Santa Rosa, 707-303-7007, tonysgalley.com. Open up from 3 p.m. to 9 p.m. each day, lunch coming before long.