When Chef Franklin Becker returned from Portugal, he brought back a passion for the country’s cuisine: BBQ.

He created Galinha to celebrate Portuguese barbecue, which he calls “BBQ, done better” — meats grilled in the old-world style where flavor is prized above all.

Here, there’s no sticky sauce. Though there is zesty, citrusy piri-piri and fresh salsa verde. There’s high heat — which means crispy bark — and even higher flavors, sealed in.

Come, (or click) to experience barbecue like Chef Becker likes it, barbecue like you’ve never had before.


Portuguese barbecue


New York


Concept development, Restaurant Design & Construction, Menu development.

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