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Stephanie Izard's Girl and the Goat

A girl at the Girl and the Goat

Dinner at Stephanie Izard's Girl and the Goat.

I’ve been trying to get to more good restaurants this year. Luckily Joe and Meredith have spearheaded a movement to get together once a month at a place we’ve all wanted to try. Unluckily they will soon be moving to Pittsburgh so this newly found tradition will probably be short lived. Last weekend though was our second installment at one of the current “it” places of Chicago: Girl & The Goat, a semi-casual West Loop restaurant opened by Top Chef winner Stephanie Izard.

The restaurant has a goat theme with goats on the walls, the staff t-shirts, the menus and even the menu items.

Girl and the Goat

Girl and the Goat Menu

Girl and the Goat - Goats Gone Wild T-Shirt

I ordered up a glass of viognier wine and we scoured the menu that was sliced between vegetarian, fish, and meat sections (though there was fish in some of the vegetables and meat in some of the fish).

Girl and the Goat - glass of viognier wine

Since the Girl and the Goat menu was all small plates (though very large servings compared to what most places have for small plates), and since there were eight of us at the table, we managed to make a pretty good dent in the menu. We had about 13 different dishes plus three different breads plus three different desserts. And we each got to try it all!


What I ate at Girl and the Goat:

Girl and the Goat - Buenos Dias with coffee butter and blueberry oil.
Buenos Dias bread with coffee butter and blueberry oil.

Girl and the Goat - Smoked goat pizza with apple soffrito, black kale, ricotta, and cipollini.
Smoked goat pizza with apple soffrito, black kale, ricotta, and cipollini.

Girl and the Goat - Seared scallops with pumpkin brandade, pecans, fried brussel sprouts, tarragon, and pomegranate.
Seared scallops with pumpkin brandade, pecans, fried brussel sprouts, tarragon, and pomegranate.

Girl and the Goat - Roasted cauliflower with fennel, blueberries, evalon, and toasted almonds.
Roasted cauliflower with fennel, blueberries, evalon, and toasted almonds.

Girl and the Goat - Sauteed shrimp with peanut pork ragu, shiitake, and spaghetti squash.
Sauteed shrimp with peanut pork ragu, shiitake, and spaghetti squash.

Girl and the Goat - Wood oven roasted pig face with sunny side egg, tamarind, cilantro, and potato stix.
Wood oven roasted pig face with sunny side egg, tamarind, cilantro, and potato stix.

Girl and the Goat - Goat cheese bavarois with blueberry and brown sugar cake.
Goat cheese bavarois with blueberry and brown sugar cake.

Girl and the Goat - Sweet corn nougat with plum-apricot and bacon.
Sweet corn nougat with plum-apricot and bacon.

 

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4 Comments
  • Jen
    October 4, 2010 at 3:43 pm

    I don’t think there is any food there I would try. =-(

  • Jeff
    October 6, 2010 at 2:13 pm

    I didn’t realize you had gone to her restaurant so recently when you talked about the top chef stephanie the other day

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