The other issue with Bill’s mashed potatoes, of course, was his appetite for my plateful of French fries and not-so-subtly sneaking as many as he could. Finally, he just pushed his own plate aside and tucked into my fries. I enjoyed the thin-battered fish, two large filets, and the creamy coleslaw.
Despite our sated state, we couldn’t ignore “Colleen’s chocolate/chocolate cake” ($4), made especially for the Galley by the baker at the Charlestown Mini-Super just up the road. It was a dense devil’s food with two tall layers topped by a light and creamy, not-too-sweet frosting. It’s definitely a keeper.
And so is the whole restaurant — “a cut above the average for a chowder house,” in Gary’s words.
Though the cook went a bit baroque with his sauce swirls on the edge of the calamari plate, it was completely in the spirit of Marks’s eclectic décor —— “I’m a bit of a collec-tor,” she says with a smile. Here’s a toast to her sense of fun, to Silvia’s clam cake recipe, and to their future of collecting many more food fans.
Johnette Rodriguez can be reached atjohnette.rodriguez@cox.net.
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