Galy’s is exactly what downtown Ypsilanti needs. Delicious food that introduces diners to a rich culinary tradition that remains relatively underrepresented in the area. The west African restaurant made its debut to a steady stream of families on July 20, and it is absolutely worth the trip to try their menu.
“I don’t have a specific country that I take from. In fact, it’s not mainly West African. What I highlight is the spices from the Trans-Atlantic slave trade. I go from coast to coast, take from the diaspora, and mix everything up – distant cousins,” said chef and owner Bangaly Kaba. “My food is like a big family reunion. I’m bringing the French Caribbean, New Orleans, Brazilian, Franco-Africa; Cape Verde, where they speak Portuguese… I’m bringing the Cuban diaspora, where they have Spanish and African influence as well; and I’m reconstituting all of them into one plate. I’m rectifying these dishes into one perfection, which represents everybody.”
The result is that this food isn’t specific to any one region of the world – but it can be thought of as what Kaba described as West African comfort food; reminiscent “of something that you’re grandma cooked” as the references of so many culinary traditions across the African diaspora are deliberately included in the menu. Kaba came to the United States from Guinea-Conakry when he was 11. He said he spent a lot of time strolling downtown Ypsi’s streets, feeling at home most here – and has worked in several restaurants across Ann Arbor and has helped launch several himself.
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This location, 20 N Washington St, Ypsilanti, has previously housed Crawdaddy’s Creole and Beezy’s.
The chicken yassa is one of the most well-rounded of their entrees. It is a two piece fried chicken served with rice, plantains and a “caramelized Dijon onion sauce seasoned with [an] aromatic west African spice blend” which comes super tender. And the sauce creates a delicious but not over-powering delicate touch, which is actually characteristic of seemingly everything that Galy’s has on offer.
Trying these fusion dishes is a reminder that many of the cuisines found across this broad trans-Atlantic region share common roots,
“In West Africa, they have mofongo, and they have platanos in Puerto Rico, or the Dominican Republic; which all came from the West African ancestry. I take all of that, with my West African background, and my classical culinary training, and I rectify those dishes, and I try to make them as perfect as possible,” Kaba said.
There are also four burgers on order. The jerk burger is not as spicy as you might think, according to one customer, and comes with really good fries, which seemed to be more like fried potatoes than traditional French fries.
“This is the first West African fusion that I’ve ever touched,” Kaba added, saying that his motivation to open his restaurant is “to highlight the West African diaspora flavors. I’ve worked in French restaurants, Southwestern restaurants, a Spanish restaurants… Mediterranean restaurants – besides, Japanese, I’ve worked in every kind of cuisine you can imagine.” He added that while establishing a restaurant in Ypsi has been challenging “but it is what it is. I’m working with the people, trying to bring them quality and quantity without diluting my flavors or my ethics when it comes to food. It’s a surprise every day because people tell me what they want. I don’t dictate the kitchen, I just come in and serve – good or bad, I take every criticism to heart, and I evolve with that.”
The lamb dibi comes in well done chunks. It is nicely balanced with the same plantains, rice and onion sauce. The menu is going to expand soon however, as Kaba is working on adding a salad, a home made desert and drinks. There is already one vegan option, but it rotates weekly to provide some animal free culinary variety.
Kaba is currently a one man show in the kitchen. He only has two employees – one serving customers from the register, and one washing dishes. Once he establishes himself, Kaba said he will start looking for more employees to maintain his superb level of quality.
Kaba has already started catering operations. There will be no outdoor seating this season, but he plans to begin the process of starting outdoor seating next summer.
The interior is also going to be continually worked on. So far, customers seating is mostly confined to the counter portion of the business, however, the space continues on and on along Washington Street towards Michigan Avenue – and Kaba is planning on turning those portions eventually into a juice bar, and into a demonstration kitchen for parties or for multicourse dinners.
Galy’s is located at 20 North Washington Street in Ypsilanti. You can dine in, order take out, or follow them on Facebook and Instagram. Prices range $7 to $25.
Drew Saunders is a freelance business and environmental journalist who grew up just outside of Ann Arbor. He covers local business developments, embraces his foodie side with reviews restaurants, obsesses over Michigan's environmental state, loves movies, and feels spoiled by the music he gets to review for Ann Arbor!
