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Galley Restaurant Review: Paella and pasta, Cuban sandwiches and meatball subs, huevos rancheros and frittatas, plus many more Hispanic and Italian faves bring a head-scratching mix to the menu at this diner-like destination. But wait, come dinner a dash of Southern café (Brunswick stew, country fried steak) on the densely-populated, daily-changing chalkboard befuddles still further. It all makes sense, though, once you know that Galley’s owners are Manny Mendez of Kuba Kuba (Cuban cuisine) and Chris DiLauro of Bacchus (Italian cuisine). In this narrow space resembling a cross between a ship’s galley and a scrubbed up dive bar, the open kitchen (wooden booths line the wall on the other side of the skinny aisle) dishes up food that undeniably makes people glad to be there. So does the fact that breakfast is served all day and desserts are homemade. One of them, the two-toned chocolate cake and flan (the custard sits atop the cake) combines a duo of sweets that would individually make a fine finale; paired they’re as well-matched as Mendez and DiLauro.