Gadaleto’s Seafood has a stellar reputation as a reliably fresh seafood distributor and market — it’s received our Best of Hudson Valley award numerous times. But since restaurant manager and executive chef Shannon Hart and her fiancé, sous chef Philip Hume, took over the attached eat-in dining room in January, Gadaleto’s has become even more popular. “We’ve been trying to offer a whole new dining experience,” Hart says. “People want delicious food, but we understand they want more than that — good service can make a great meal even better.” Gadaleto’s menu options combine high-quality ingredients in unique ways. Take the Jooba Doobie, for example, a big messy sandwich containing grilled shrimp, shredded romaine lettuce, and crispy fried onions, topped with a rich barbecue sauce. To Hart and Hume, the origin of the food is as important as the flavor; this sandwich contains white shrimp from Indonesia. “Many places use tiger shrimp, which is more colorful so it’s prettier to look at, but it’s inferior in flavor to white shrimp,” explains Hume. “And we have issues with some of the fishing practices in certain places like Thailand, so we take care to be specific about where it comes from.”
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A funky name like Jooba Doobie usually has a back-story; in this case, the sandwich is named after musician Mark Dziuba (pronounced “Jooba”), who played at the eatery about 10 years ago. “That’s one reason people order it — some actually remember his performances,” Hart says. “But people really enjoy the flavor and texture. It’s similar to a New Orleans po’boy sandwich, but since the shrimp is grilled — whereas traditional po’boys have fried seafood — it’s a healthier version.”
» Get this sandwich at Gadaleto’s Seafood Market and Restaurant in New Paltz, NY
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