Galaxie celebrates the taquerias and culture of Oaxaca and Mexico City.

The kitchen is led by Chef Hank Shackelford, who has spent years traveling and cooking in Mexico. Most recently Chef Shackelford worked in the kitchens at Marjie’s Grill and Zasu, and previously was Chef de Cuisine at Cochon Butcher.

Our tortillas are made fresh daily; we import corn directly from Oaxaca, and if you drive by in the morning you’ll see Chef Hank and Paulina grinding, rolling and pressing the tortillas by hand.

Tacos al Pastor are the cornerstone of the menu, prepared on an 800-degree vertical rotisserie(‘el trompo’). Our pork is sourced from Home Place Pastures in Mississippi.

Galaxie’s bar features an expansive Mezcal selection, as well as frozen drinks and classic cocktails. We also have a small selection of natural wines, and beers.

Listed on the National Register of Historic Places, the building is a former gas station built in the 1940’s and designed by noted industrial designer Walter Teague. His ‘Style C’ Texaco station was easily recognizable for the fins atop the portico. The space has been meticulously restored by the firm Colectivo, along with historic preservation consultant Beth Jacob. The interior’s vibrant violet color is a tribute to Mexican architect Luiz Barragan, developed and applied by Ann Marie Auricchio. The furniture was designed, built and installed by Matthew Holdren.

Galaxie is a partnership between Patrick Finney and Ken Jackson.