Neighbourhood: West End
Address: 1075 Notre Dame Ave
Phone: (204) 772-4256
(Editor’s Note – This business is no longer open.)
A new West End eatery rules the roost when it comes to preparing chicken. Owner George Dasilva opened Galo Louco (‘crazy rooster’ in Portuguese) in February, offering succulent, flavourful chicken cooked European-style on a flame grill.
Almost all the dishes are flame-licked at this 100-seat, casual restaurant and lounge. Inside the sunny space, orders are taken at the counter and then delivered by good-natured servers. Decor is simple and casual with dark forest green walls. Large windows face bustling traffic on Notre Dame. Sports are a big part of the action, as games are always playing on three large-screen TVs in the restaurant and two in the lounge.
While the decor and ambiance may be no frills, the food is comforting and memorable.
For bigger appetites, try the half chicken variety pack, which gives the best cluck for the buck. This mammoth meal includes a half chicken, two chicken kebobs, eight wings and choice of two sides, and easily feeds two.
The kebobs are spiked with tender, grilled morsels of chicken rubbed in mild, roasted red pepper house-made spice and wedges of slightly charred green pepper.
Be warned: crispy, battered wings are the ultimate in guilty pleasure. Choose one of five sauces, including hot, honey garlic, teriyaki and barbeque to satisfy any sweet, savoury or spicy whim. For a sweet ‘n’ zippy fix tuck into the sweet chile version.
The plump, half chicken in the variety pack is brushed with a house-made barbeque glaze (available in mild to extra hot), adding a subtle surge of sweet heat to the smokiness.
Entrées, platters and variety packs can all be customized by choosing from six side dishes.
House-made chips are a must-try accompaniment. Freshly fried and cut to order, the hot, crispy discs are robust with potato flavour and worth a trip to Galo Louco alone.
Other homestyle sides include: a baked potato with sour cream and bacon bits; a medley of steamed garden vegetables including carrots, broccoli, parsnip, celery and cauliflower; basmati rice; iceberg lettuce salad in creamy Italian dressing and house-cut, skin-on fries.
Stepping outside the chicken coop, other entrées and appetizers are also worth crowing about. Lightly breaded calamari rings seasoned with zesty lemon pepper pair naturally with a creamy yet refreshing garlic and lemon-infused tzatziki sauce.
Grilled salmon is modestly dressed with olive oil, lemon and pepper, keeping the fillet in the forefront.
Meanwhile, a four-pepper steak spice is used to flavour a juicy 8 oz top sirloin angus steak.
For comfort food seekers, the chicken noodle soup does the trick. Thin noodles, shredded chicken, golden broth, carrots, celery, parsley and onions populate the bowl in this mildly flavoured starter. The accompanying house-made ciabatta bread is grilled slightly, retaining its soft centre, crispy crust and light flavour.
Galo Louco is open Mon-Sun 11 am-10 pm.