Don't let the name fool you, this isn't pirate chow out of a ship's kitchen. No, indeed, this is some of the finest Eastern European fare I've had the honor of tasting. We figured "what the heck" when we were up on a cold, snowy evening in Salt Lake. Whatever that impulse was sure served us well. Raz wasn't a fan of the Goulash, since it wasn't his mother's recipe, but I thought the subtle interplay of hearty beef, perfectly coked veggies, and savory spices was absolutely what my mouth was craving. The thick, hearty, hot meal was absolutely perfect for the frigid winter weather too!

Of course before my adventures in goulash, there were the soups. The Borsch here is phenomenal, the best I've had in a restaurant to date, and that's saying something. Raz claims he preferred the Russian Sci, so in truth there's no wrong choice with a soup from The Galley.

I barely got a nibble of Raz's Lamb Shashlik, only enough of a taste to decide that it really was every bit as amazing as he proclaimed while polishing the plate clean of every last morsel.

The real reason for a several hundred mile return trip though, was the Honey Cake. The light, sweet, decadent, impossibly stacked dessert was everything I love about honey, graham cracker, and creamy icing except melt-in-your-mouth delicate. I can only describe it as eating a summer afternoon. Since we couldn't quite finish it after all the savories, we packed it off to the hotel and finished it the next day, and all 20-odd layers were still perfect on the second go-round.