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What to order at The Galley Diner in South Boston
Favored for their all-day breakfast, this Southie spot is a must for nostalgic morning fare.
It doesn’t matter if it’s a Sunday at 9 a.m., or a Thursday at 11 a.m., The Galley Diner on the east side of South Boston will always be full. The diner is a generational institution that dates back to the 1940s; the original row house was knocked down and rebuilt as the current cinder block building in the ’60s. In 1994, Paul Skudris, or “Skud” as he was known by regulars, and his wife Colleen Campbell purchased the diner. For 25 years, Skudris owned and ran The Galley Diner as a family operation. After his passing in 2019, his daughter Mary Lou took over, while his wife still runs the floor, continuing the legacy.
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Not only is the ownership generational, but the clientele is, too. The devoted customer base spans local construction workers coming in for pre-shift fuel, college students looking for a hearty meal that delivers plenty of bang for its buck, and neighborhood families with parents and grandparents who have been dining there since they were little kids.
Their most famous guest, says Campbell, was Anthony Bourdain who visited in 2011. Since then, they’ve grown a loyal tourist following—travelers on layovers or just arriving after red-eyes who head straight to the diner with their suitcases.
Settle in with a cup of classic, bottomless, diner coffee, and order up one of these five dishes that Campbell says are her most popular orders.
Corned Beef Hash
This was the dish that got Anthony Bourdain in the door; a perfect mix of chopped meat, potatoes and fried onions that is so loved by diners that it’s basically a condiment. “Everybody wants the corned beef and hash; it’s homemade and has secret ingredients that I can’t divulge,” says Campbell about her husband’s recipe that’s been a staple on the menu since opening. “My father-in-law used to make it here, too; he worked here until he was in his 80s.” The hash appears across the menu in the Southie omelette (hash and cheese), with eggs over easy, as a side and Campbell says some regulars even pick it up for a side on Thanksgiving or for the St. Patrick’s Day parade.
Steak and Cheese Bomb Omelette
What started as a Steak Bomb Sub has now evolved to the omelette portion of the menu. As a newer item, Campbell says she’s surprised it’s been so in demand. The three egg omelette is stuffed with peppers, onion, mushroom, of course steak and cheese, and served with home fries and toast. Diners can choose from their selection of breads delivered regularly by George’s Bakery—white, wheat, rye, raisin, sourdough, English muffin, Scali, and plain or everything bagels.
Eggs Benedict
As with the omelettes, there’s plenty of variety under the “benny” portion of the menu: including classic ham, Florentine, and corned beef hash, but Campbell says the most unique is the Benedict with Linguica and onion as it’s not always easy to find the Portuguese sausage around town. This version also offers poached eggs served over cornbread, which makes it really different.
Bacon, Egg and Cheese Sandwich
The Galley Diner has a strong to-go following for those in a hurry or looking to indulge in the comfort of their own home. Campbell says these orders typically consist of Bacon, Egg and Cheese sandwiches. “It’s more than just an egg sandwich,” she says, describing the two eggs and variety of bread available, from bulkie rolls to bagels. The takeaway sandwiches are so popular with regulars that Campbell shares, “a lot of times you can tell who they are when they call in.”
Pancakes
Available as a single side or stack of three in plain, banana, and blueberry, the most ordered sweet on the menu is chocolate chip pancakes “I think it’s the grill,” says Campbell on what makes these pancakes so fluffy and flavorful. She assures there’s no fancy batter, just the “secret grill” so you’ll never be able to replicate these at home.
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