Girl and the Goat, Chicago

When a restaurant has 4.5 stars with over 3500 reviews on Yelp (a discussion for another day) and the chef is a Bravo’s Top Chef winner you really have to find out what it is all about! Girl and the Goat books up way in advance so we had a 4:45pm reservation on a Friday night, which worked out perfectly.

The surprisingly large space is rustic and warm with lots of wood and neutral colors. We were seated at a small two-top facing the open kitchen. The menu is a small plates concept divided into vegetarian, fish, meats, breads, oysters, and goat categories. We started with cocktails and I had one which I still dream about. It was called ‘The Earhart’ and was made with ceres vodka, yellow chartreuse, maraschino, lemon, and lavender bitters. The herbal undertones of the yellow chartreuse were enhanced by the lemon and aromatics of the lavender bitters. It was perfect!

We shared several small plates and lingered for a while. The chickpea fritter was a really nice vegetarian plate with garam masala, romanesco, rosemary-tamarind, yogurt, sev, and green mango. One of the favorites of the evening was the hamachi crudo with crisp pork belly, chili aioli, and caperberries. The grilled marinated pork belly with castelfranco, sauce green, and blood orange just melt if your mouth. From the ‘goats’ section of the menu we tried the goat empanadas with huacatay, grilled mushroom, giardiniera, and queso fresco. What I loved about all of the dishes was the creative mixing of flavors. We are always so confined by our minds (Indian, Italian, etc) that we fail to see how herbs and spices can be mixed. Who would put rosemary with tamarind? All of the dishes were beautifully executed.

I think G said it best, the Girl and the Goat is approachable fine dining. The creativity and quality of the food is comparable to top tier restaurants and yet the vibe, large space, and small plates make it something that we can all enjoy!

Girl and the Goat
809 W. Randolph St.
Chicago, IL 60607

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