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After a successful first year in business, Gallo Blanco chef-owner Doug Robson is embracing summer with expanded seating and new menus.
Al fresco dining is finally an option thanks to a new 24-seat patio at the northeast end of the building, where planters and raised flower beds create a lush feel.
The lounge and pool are also extensions of the restaurant these days, where you can hang out and drink a cold cocktail from the brand-new bar menu.
Along with sangria, Micheladas and spiked aguas frescas, the expanded boozy treats include the Sueno Mojado (El Jimador Blanco, Grand Marnier, seasonal fruit juice, and a salted rim) and the Paloma (tequila reposado, grapefruit soda, fresh lime, salt), margaritas, and more.
There’s also a new summer menu for all-day breakfast, lunch, and dinner.
Not much has changed — don’t worry, the Naco torta is still on there, as are those killer chilaquiles — but there are a few additions. Wild Mexican shrimp tacos, sour cream and buttermilk flapjacks for breakfast, and orange cake with cream cheese frosting. Gallo Blanco Summer Menu.pdf
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