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Photos by Chris Pullam/22nd Century Media The Gallery’s ginger steamed Scottish salmon ($18), served over quinoa and brown rice, features a hint of citrus.
The braised beef ($15), a popular rice bowl, comes with white rice, cilantro and jicama.
The restaurant’s spicy tuna summer roll ($12) is served with unagi sauce.
Matt Yan, Contributing Editor
2:58 pm CDT April 24, 2017
In his two decades of cooking, Dominic Zumpano has worked in all kinds of restaurants: Italian, French, steakhouses.