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A modest-sized restaurant that's always hopping, Galati's can sell up to 300 pizzas a night. Although you can get pan-style and stuffed 'za, it's the traditional thin-crust (not cracker-crisp, but sturdy enough to hold all the toppings) that's filling the oven and local bellies. Eighteen kinds of pasta, from classic lasagna to homemade eight-finger cavatelli with your choice of meat, marinara, alfredo or vodka sauce, and a handful of salads, sandwiches, meat and seafood dishes round out the menu. Have a cold Moretti at the bar with a robust Stromboli, your choice of two pizza toppings stuffed into a flaky crust.