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Girl & The Goat

Girl & The Goat (www.girlandthegoat.com) is one of Chicago’s hottest restaurants right now and is my favorite restaurant of all time. Opened in July 2010 by Top Chef winner Stephanie Izard, Gareth and I have now been there five times. Girl & The Goat was nominated for the James Beard Best New Restaurant Award and Stephanie was named one of The Food & Wine’s Best New Chef’s 2011. It takes MONTHS to get a reservation here and I made this reservation about 4 months ago (the only time they had available was 4:30pm!) I have been eagerly awaiting this meal so I’m happy I can share it on FBB.

Busta Rye Bread: In my opinion, the bread at G&G is one the best parts of the meal. The bread menu changes often and there are always different breads with complimenting sauces and butters. This rye bread was a take on a Reuben sandwich, served with homemade 1000 island dressing and swiss mustard butter. Mmmm!

Gareth enjoying his Busta Rye bread…

Kohlrabi Salad: (left) G&G has a great selection of vegetable dishes. This salad is great- it’s made with kohlrabi, which is a German turnip, and has fennel, evalon (a type of cheese), pear, toasted almonds and ginger dressing. It’s a light and refreshing salad and was a great way to start the meal.

Escargot Ravioli: (right) This ravioli was stuffed with escargot and in a tamarind miso sauce, complimented with bacon and fried onions. The flavors were surprisingly subtle but delicious.

Escargot Ravioli

Wood Oven Roasted Pig Face: This is one of the most well-known dishes at G&G and happens to be Gareth’s favorite. It’s a very rich and indulgent dish, featuring roasted pig face (yes, pig face) with a sunny side egg, tamarind, cilantro and potato stix.

The servers at G&G suggest that you to break up the egg and mix all the various components so that the flavors and textures can come together. The brown sauce you see on the plate is a maple reduction. The maple mixes with the cilantro, pork, egg and potato stix to give you the perfect combination of sweet and salty. 

Sugo: Gareth and I have ordered the Sugo every time we’ve gone to G&G. On our first visit there, our server recommended it after we originally overlooked it on the menu. I’m glad we ordered it, because it is seriously the best pasta ever! It is hearty, flavorful and comforting. The sauce is made with goat, veal and pork and with linguine, rosemary and cape gooseberries. The gooseberries are tart and tangy which cuts the richness of the meat sauce.

Sautéed Green Beans: I love green beans, so these are a must have for me. They are sautéed in a tangy fish sauce vinaigrette and topped with cashews. They cashews give it a great earthy taste and texture.

Grilled Pork Ribs: This was the first time we’d ever ordered these ribs. They were cooked perfectly, the meat was falling right off the bone. They are slow cooked and then put on the grill, served with tomatillo-mushroom slaw and a grilled scallion vinaigrette.

Chocolate Bouchon: I don’t usually order desert, but we couldn’t resist this chocolately delight. The chocolate bouchon, which is a brownie-like cake, was topped with foie fluff, salted toffee, milk chocolate sorbet and gooseberry compote. A perfect way to end this phenomenal meal!

As you can see, I was a happy girl. Luckily, I won’t have to wait too long to go back to G&G… my next reservation is December 10th!

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