gallivant global eatery
A brunch-focused concept inspired by flavors from all around the world, Gallivant Global Eatery (442 Central Ave., Dover, 343-4731, gallivanteatery.com) is the brainchild of restaurant industry veteran and Portsmouth native Kristen French, whose goal was to create a lineup of unique yet approachable offerings. “Gallivant means to wander or travel about in search of entertainment and pleasure,” French said. “That’s what we hope that our menu reflects. We call it a traveler-inspired menu.” Gallivant Global Eatery opened its doors earlier this year in the heart of downtown Dover and is now open six days a week for breakfast and lunch, as well as a Happy Hour on Fridays. In addition to a full bar with a menu of brunch-themed cocktails, the restaurant sports an open kitchen setting. “Something that was really important to me was breaking down that stereotype of the quote-unquote toxic kitchen environment, and so I quite literally took down that wall between the back of the house and the front of the house,” French said. The Scene recently caught up with French to ask her some fun questions, including what she’d be most likely to hand you to try during your first visit to Gallivant Global Eatery.
How long has Gallivant Global Eatery been around?
We [have been] open for four months officially, so we’re still new, but we’re really excited. … When I was thinking of what kind of food I wanted to serve, I thought of the meal that makes me the most happy, and it’s brunch. Brunch tends to be that celebration meal.
What makes Gallivant Global Eatery unique?
I would say the No. 1 thing that sets us apart is that we have a very collaborative restaurant environment, as opposed to that back of the house, front of the house divide. … The second thing is definitely our menu. … I didn’t want to do a specific ethnic restaurant — that wasn’t my goal. But I’ve had the opportunity to experience a lot while traveling, and coming back home and craving and thinking about those flavors. … We don’t have the typical bacon and eggs, corned beef hash kind of menu. It’s a pretty amazing and interesting menu that we plan to change quarterly to stay fresh and current.
What is your favorite thing on your menu?
I think my favorite main [dish] … is our plantain and carnitas hash. It’s a mix of green savory and sweet plantains that are both sauteed on the grill with some crispy pork carnitas, [and] it’s topped with some lime crema and a Sunny Side Up egg. … I think probably my other favorite thing would be our Spanish benedict, which is consistently our top seller pretty much every day. It’s olive bread with a homemade olive tapenade, a lemon hollandaise and then it has a poached egg and crispy Serrano ham. The flavor combination there is just really spectacular..
What is something that everyone should try?
I have two that I would say — one of them is our boba mimosa. Most people have had bubble tea, but this is a little bit different, where it’s prosecco and instead of the typical orange juice it has the popping juice-filled boba pearls. That provides the juice for the mimosa, so it comes with a big straw and as you sip it those pearls burst in your mouth. I would say that that’s definitely unique for sure and, if you’re in the mood for a brunch cocktail, is a definite must-try. … For a food item, I would say it would be something on our menu called North Shore shrimp and grits. The shrimp themselves are modeled after the Hawaiian North Shore Oahu shrimp and grits, which is a lemon garlic shrimp. [It’s] served over a light lemon grit and comes with a grilled lemon on the side, and actually has some crispy Spam bits on the top.
What celebrity would you like to see eating at Gallivant Global Eatery?
A bunch of my girlfriends and I went to Nashville for my 40th birthday, and we actually went to Maneet Chauhan’s restaurant. … I actually met her, and I think that dining experience just set it over the top for me, like, I’m going to take this sort of ethnic fusion concept and bring it back to the Seacoast area. … Never mind watching her on Food Network, but she just seems so lovely and kind and inspirational to me that I think she’s the one that I would want to invite to sit down and share a meal with.
What is an essential skill to running a restaurant?
It’s definitely being willing to learn, being humble and being willing to pivot. … My staff is amazing. They bring so many ideas and creative influences to me as a restaurant owner.
What is your favorite thing about being on the Seacoast?
My favorite thing is that I can have so many different experiences within an hour. I can drive an hour and be in some amazing mountains. I can even drive 15 minutes and see gorgeous beaches. That, for me, is the selling point to living and settling here.
— Matt Ingersoll
Courtesy photo.
