Galley Gill - cheburek (Galley Grill)
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Galley Grill menu

Please note that this business is currently closed. The menu is presented for historical reference only. Check out our restaurant finder for somewhere new to eat.

The following information was recently updated on July 20, 2021

Galley Grill is a Russian restaurant on the edge of Sugar House in Utah; as far as we know its only one of a very small handful of restaurants that cater to this specific regional cuisine.

Galley Grill menu

The following Galley Grill menu is dated March 2020:

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Galley Grill menu - soups, salads, appetizers, desserts
Galley Grill menu – soups, salads, appetizers, desserts
Galley Grill menu - main dishes, sides
Galley Grill menu – main dishes, sides
Galley Grill menu - drinks, beer
Galley Grill menu – drinks, beer

The above Galley Grill menu was provided by Salt Plate City.

What are the hours for Galley Grill

Mondayclosed
Tuesday11.00 a.m. – 8.00 p.m.
Wednesday11.00 a.m. – 8.00 p.m.
Thursday11.00 a.m. – 8.00 p.m.
Friday11.00 a.m. – 8.00 p.m.
Saturday11.00 a.m. – 8.00 p.m.
Sundayclosed

What else should I know about Galley Grill

Cuisine: Russian
Don’t miss:
Reservations:
Parking: Own lot
Alcohol: Beer
Service and atmosphere:
Seating:

Where is Galley Grill located

1295 Miller Ave #1, Salt Lake City, UT 84106
(801) 466-9224

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.