Gallo Restaurant – A Colombian Legacy on Long Island
One of the most fulfilling parts of my year-long Hispanic Heritage project has been the opportunity to meet remarkable people like David Bustamante, the owner of Gallo Restaurant in Patchogue, Long Island. October was dedicated to Colombia, and what better way to connect with this vibrant culture than to sit down with someone whose family history and love for the culinary arts has left such a mark on the community?
As a Latina mom, I’ve always believed that food is a gateway to culture. It brings people together, tells stories, and carries traditions from one generation to the next. When I walked into Gallo Restaurant for my interview with David, I immediately felt the warmth that I feel everything I walk in. The restaurant was buzzing,
The Beginnings of Gallo: A Story Rooted in Family
David’s journey to owning a successful Colombian restaurant started far from the kitchen. While growing up, David’s love for food was cultivated by the women in his family. His mother, grandmother, and aunts cooked daily, ensuring that every meal was a shared experience for their large family. Although David enjoyed being around the kitchen, his career path initially took him in a different direction. He pursued sociology and criminal justice at SUNY Old Westbury, but fate had other plans.
David’s parents, originally jewelry store owners in Bayshore, had a life-changing experience when their store was robbed. After this traumatic event, the family decided to relocate and start a new chapter. That chapter began with a vision—a restaurant. Despite having no formal culinary training, David’s father always had an entrepreneurial spirit. He saw a gap in the local market for authentic Colombian cuisine and decided to take a leap of faith.
“We had no idea what we were doing,” David admitted, laughing. But that didn’t stop them. They brought in a talented chef from Queens and began their journey, opening Gallo Restaurant in 2002. What started as a small space with only six tables has since grown into one of Patchogue’s most beloved dining spots, marking 22 years of success. Now the oldest restaurant in Patchogue!
A Labor of Love: Family Unity and the Heart of the Restaurant
Gallo is more than just a business; it’s a family legacy. David fondly remembers those early days when his father worked tirelessly behind the scenes, while he himself took on the roles of waiter, cashier, and even menu creator. “I made the first menu in both English and Spanish because I knew that to be successful, we had to cater to everyone,” he shared. The restaurant quickly became a cornerstone in the community, offering more than just food—it offered a personal connection.
David’s sister joined the business a few years later, bringing her managerial experience. With her, the team grew stronger. David’s father oversaw operations, his mother handled the books, and David and his sister became the face of Gallo. It was a true family affair, with each member playing a crucial role in its success.
For David, the key to Gallo’s longevity is the personal touch. “People come here for the food, but they also come for the service. We go to every table, shake hands, ask about their families. We build relationships.” It’s this level of care that keeps customers coming back. As a Latina mom, hearing him talk about this reminded me of the importance of making people feel seen and valued, especially in our fast-paced world.
Expanding, Yet Staying True to the Roots
Throughout the years, Gallo has evolved. What started as a menu of entirely traditional Colombian dishes has grown to include popular items like quesadillas, fajitas, and Cuban sandwiches, catering to a more diverse clientele. But David has always maintained a balance, ensuring that the heart of the restaurant remains authentic Colombian cuisine.
When I asked him about his menu’s future, he excitedly shared his plans to introduce more health-conscious options, like gluten-free dishes and make-your-own bowls, to cater to changing dietary trends. Despite these innovations, David is adamant about keeping the integrity of his food intact. “We prepare everything fresh, from scratch. My butchers are downstairs every day trimming, slicing, and marinating the meat. It’s all about quality.”
What struck me the most during our conversation was David’s dedication to his staff. With over 30 employees, many of whom have been with him for years, Gallo Restaurant feels like a second home to them. David hosts annual Labor Day, Thanksgiving, and Christmas parties, making sure to celebrate the people who help make the restaurant what it is today.
A Legacy of Resilience: Honoring His Father’s Memory
In 2020, David lost his father to COVID-19, a devastating blow to the family and the restaurant. Yet, through this tragedy, David found strength in the foundation his father had built. The business continued to thrive, thanks in large part to the strong team and family structure his father had helped create. “My father used to say, ‘sometimes I wish we never opened this restaurant because of the long hours and less time to enjoy family. But now, looking at what we’ve built, I know he would be proud.”
David shared with me the bittersweet memories of how his father had once worried that the restaurant took away from family time. The long hours meant they no longer traveled together as they used to. But now, with the restaurant running smoothly and a strong staff in place, David is able to take time to reconnect with his family, often taking trips with his mother to honor his father’s legacy.
Looking to the Future: What’s Next for Gallo Restaurant?
As our conversation drew to a close, I couldn’t help but ask about the future of Gallo. With 22 years of success under his belt, what comes next for David and his family? While some have suggested opening another location or franchising the restaurant, David is cautious. “I’ve seen people expand too quickly and lose the personal touch. That’s what makes Gallo special.”
Instead, David is toying with the idea of opening a small takeout pop-up shop focusing on just a few signature dishes and fresh juices. It’s a project that could allow David to maintain the high standards and personal connection he’s so proud of.
As I left Gallo Restaurant, I felt deeply moved by David’s story. His family’s journey, their resilience, and their deep love for both food and community are inspiring. It reminded me once again that food is so much more than sustenance—it’s a way of life, a way to honor our heritage, and a way to bring people together.
For anyone seeking a true taste of Colombia on Long Island, Gallo Restaurant is not just a place to eat, but a place to feel at home.
Keywords: Hispanic heritage year Colombia, Colombian restaurant, Long Island Latin food, Patchogue
