The Shed celebrates two decades

DINING OUT

The Shed of 5th Street in Huntington Beach will celebrate its 20th

year in business on July 4. Owner Bill Gallegos and his wife Phil

first opened with only a deli counter and a small dining area.

Discovered by surfers who soon brought their families, the Shed grew,

and by 1985 they annexed the storefront next door and spread into a

full kitchen where they ground their own hamburger and eventually

made the country sausage they are now known for.

The comfortable place will likely appeal to Dad on Father’s Day.

It’s a place where he will find an extensive menu that covers

breakfast in addition to its pasta, pizza and some great sandwiches.

On a recent visit I had the Italian sausage ($7.25) served with

grilled bell pepper slices on a homemade wheat roll topped with

melted provolone cheese. The sandwich was served with my choice of

soup, a seafood chowder that was disappointing with a thin broth,

cubed potatoes and various bits of seafood.

A special on one visit was the Rice Bowl ($5.50), practically a

meal in itself with a deep bowl filled with a base of steamed rice

topped with broccoli florets, mushrooms, carrots, and string beans in

oyster sauce. Adding bay shrimp ($2.75) is an appetizing extra for

any hungry Dad.

On one occasion we had Caldo Gallegos ($8.25) an original with a

spicy broth filled with chucks of chicken, vegetables and shrimp

topped with avocado slices, cheese and tortilla. And, of course, the

Shed is the place Dad can order the famous hamburger ($6.50) chosen

by Independent readers as the best in the county. It can be either

beef or turkey grilled medium rare served on that good multi grain

French bread with lettuce, tomato, mayo, thousand island dressing and

French fries.

Chef Rene Valencia also does the homemade desserts -- a mud pie

with layers of vanilla and chocolate ice cream sprinkled with

chocolate bits surrounded with puffs of whipped cream. Or try the

justly popular “Fluff” ($3.50) that Bill named for its lightness --

whipped vanilla filling on a nutty crust with a chocolate cream icing

topped with chocolate shavings.

Breakfasts fill two pages of the menu and Phil says the most

ordered is Eggs Benedict (half order $6.25, full $8.25) with poached

eggs on an English muffin with real Canadian bacon and covered with

the Hollandaise made by Chef Rene.

The Gallegos also offer special “Dutch” dinners twice a month on

Wednesday evenings. Bill met Phil while he was employed in the

Netherlands, and friends have always enjoyed Phil’s Dutch dinners.

The menu varies with appetizer, soup, salad, entree and dessert. Last

month there was Zuurkool Stamppot -- pork chop with mashed potatoes

and sauerkraut. Another evening the salad was tomatensla, tomato with

smoked cheese and walnuts. To participate in dinners, call the

restaurant to be added to the list of invited guests.

The Shed is a tasty reminder of some of the early and enduring

cafes of Huntington Beach and a place Dad can find what he wants to

eat in a warm and friendly atmosphere. The Gallegos live in an

apartment upstairs and the Shed is like eating in their dining room.

* MARY FURR is the Independent restaurant critic. If you have

comments or suggestions, call (562) 493-5062 or e-mail

hbindy@latimes.com