- Galls: Leading Supplier of Uniforms, Tactical Gear Public Safety . . .
Discover top-quality uniforms, tactical gear, and safety equipment at Galls, trusted by law enforcement, security, and public safety professionals nationwide Shop handcuffs, boots, and more from top brands like Safariland, 5 11 Tactical, and Streamlight Equip yourself with Galls
- Gallo Lab, Seattle Childrens Research Institute
Vittorio Gallo, PhD, is senior vice president and chief scientific officer for Seattle Children’s Research Institute and serves as a member of Seattle Children’s Executive Leadership Team
- Gallo’s Seafood Harv’s Burger Bar - Philadelphia, PA
In the summer of 1966, Frank and Diane Galloway opened Gallo’s at the corner of Taylor Pacific Avenues in Wildwood, New Jersey The menu was Italian with fresh local seafood They operated the restaurant seasonally through 1973 In 1970, they had an idea for a seafood take-out establishment
- Galls Retail Stores and Service Center Locations
Visit Galls and our retail stores and service center locations for all your public safety uniform needs, including tactical pants, duty boots much more
- Menu - Gallos
Jumbo Shrimp sauteed in garlic butter,served over a bed of mexican rice and small green salad Served with drawn garlic butter on the side for dipping Mexican style with pico de gallo and avocado (spicy) Flour tortilla filled with beef, chicken or cheese
- Gallo
Gallo is a family company that will remain the global wine industry leader and continue to win new friends for wine We will drive sustainable growth across all beverage alcohol occasions with both wine and spirits We serve enjoyment in moments that matter
- Gallos Pizza Bar - Dublin, OH
Welcome to Gallo’s Pizza Bar, where comfort food and great company come alive in the heart of Dublin, Ohio At Gallo’s, we're dedicated to crafting dishes with love and local ingredients
- Gallo Ristorante
At Gallo, we take our time to source the best ingredients so we can craft outstanding and authentic Italian Cuisine; that means right down to the Tomatoes in our sauce and the oil in our pans Our chefs come in at 5AM to turn hand-ground flour and farm fresh eggs into the pasta and pizza you’ll eat tonight
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