|Galilee, Rhode Island Travel Guide|
|This small fishing port and Coast Guard station is also the departure point for ferries to Block Island.|
Fishing boats cruise in and out of Galilee throughout the day, and ferries to Block Island depart at scheduled intervals while sun-seekers relax on Salty Brine State Beach right by the breach (boat channel) or Roger W Wheeler State Beach farther east along the shore.
Restaurant-goers give orders for some of Rhode Island's freshest seafood in the many small sit-down and take-out restaurants and fish markets that dot this port village.
This is Galilee, two miles northwest of Point Judith.
Assuming you come to Galilee by car, your first job in entering Galilee is to find a parking place. The small village has little space and few street parking places to accommodate the hundreds of daily visitors in summer.
Here's how and where to park:
The beach has its own small parking lot, but it fills early on summer days, especially on weekends, so if you're looking for a day at the beach here, come early!
If you're only interested in a quick swim, you may be able to find a 2- to 4-hour-limit parking place on the street.
For Restaurants & Fish Markets
Parking places on the street are few and in high demand, and parking is limited to 2 to 4 hours, but these free places are the best bet for a short visit to one of these establishments. Don't park there for any other purpose or your can may be towed.
For the Block Island Ferry
Numerous large private parking lots accommodate travelers taking the Block Island ferry on a day-trip, or overnight, or for several days. The going rate is $10 per calendar day. Advance reservations are not generally available, or necessary.
Where Not to Park
Note that the restaurants and motel in Galilee have parking lots, but they also put out fierce signs that threaten to have your car towed if your intention is other than patronizing their establishments.
It's best to take them at their word, especially if you're going away to Block Island for the day or overnight.
—by Tom Brosnahan