Newport on the Levee is set to fill one of the development’s largest vacancies with the opening of its newest dining option — the first of its kind in Northern Kentucky.
Located in a 7,900-square-foot space adjacent to the development’s Central Plaza, The Galley is a micro food hall and bar with a setup similar to a food court: four spaces for four different food vendors. The Galley will officially open on Oct. 28.
Pittsburgh-based Galley Group, the company behind the food hall concept, aims to help chefs and restaurateurs open new dining concepts by providing them with a ready-made space and cheaper upfront costs. Besides their Newport location, Galley Group operates food halls in Pittsburgh and Minneapolis.
Robert Viox, founder of Four Mile Pig and Zaria Italian Eats, told LINK nky that working with Galley Group stuck out to him because they could provide him with a tailored space for his restaurants to seamlessly move into.
“For me personally, at this stage of my career, I don’t have to go out and borrow half a million dollars to build a store,” Viox said. “We have a partnership with them so we provide all the food, they build the place and we have a profit split. It works really well for us.”
The vendor lineup includes a diverse array of options: Tacos Hermanos, Four Mile Pig, Zaria Italian Eats and Stick and Buns.
Los Tacos Hermanos
Founded by Filipino immigrant Mapi De Veyra, one of the creators behind Decibel Korean Fried Chicken, Los Tacos Hermanos’ menu will feature West Coast street tacos flare along with burritos, tortas, appetizers and sides like carne asada fries.
Four Mile Pig
Viox co-founded this barbeque restaurant with Chef Jarrod Ante after he retired as VP of Food and Beverage for Jack Cleveland Casino in 2019. Four Mile Pig’s menu features smoked meats, wings, handcrafted sides, Italian beef sandwiches, burgers and six sauces bottled in-house.
Zaria Italian Street Eats
Created by Viox and Ante, Zaria aims to deliver hearty and healthy Italian cuisine. Named for Viox’s eldest granddaughter, Zaria’s menu features gluten-free options, hand-rolled piadas and pasta bowls made from fresh, local ingredients.
Stick and Buns
Co-founded by Lee Cummings and Mike Cappellino — both graduates of The Culinary Institute of America and 22-year veterans of the food industry — Stick and Buns’ menu features Asian street foods dishes like a pork belly bao bun, caramelized cauliflower bao bun and Korean chicken wings.
Starting Nov. 1, The Galley will be open from 11 a.m. to 10 p.m. Monday through Thursday, 11 a.m. to 11 p.m. on Friday, 10 a.m. to 11 p.m. on Saturday, and 10 a.m. to 9 p.m. on Sunday. Additionally, the kitchen closes one hour before the bar.
