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Cuisine complements art at The Gallery

The Gallery’s ginger steamed Scottish salmon ($18), served over quinoa and brown rice, features a hint of citrus. Photos by Chris Pullam/22nd Century Media
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.
The baby kale salad ($12) includes cashews and mustard vinaigrette sprinkled over roasted beets, avocado, egg and hummus.
Matt Yan, Contributing Editor
12:27 pm CDT April 25, 2017
In his two decades of cooking, Dominic Zumpano has worked in all kinds of restaurants: Italian, French, steakhouses.

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