Stephanie Izard's West Loop restaurant has been one of the most talked about dining locations over the past year and reservations are nearly impossible to get (our friends made theirs 4 months ago...). Upon arrival, guests are greeted with a very comfortable woodsy scent that was a nice complement to the simple yet rustic decor. The open kitchen with a wood burning oven is an exciting feature and we were very lucky to have scored the group tables right in front of the kitchen.
The menu is filled with sharable plates which is personally one of my favorite ways to eat. It lends itself to great conversation and a very familial atmosphere and of course you get to sample more goods - which I'm always up for (yes, I'm always that girl who wants to try a bite of everyone else's entree...). We took great advantage of this and ordered about half the menu as well as a 6.5lb goat leg (yes, a goat leg). As far as drinks (we had many...), we spent most of the evening indulging in red wine, but their beer selection is not to be overlooked! We also sampled a few of the cocktails, but you really can't go wrong with any beer on their menu, a dark spirit served straight up, or a bold red wine like the Mas De Gourgonnier, a French red that happens to be one of our favorites and is also one of the cheapest on the menu at $40 - it paired well with the entire menu.
What suprised me most about the entire dinner, was that for such a meat focused restaurant, the vegetarian dishes were not forgotten and at the end of the night were some of my favorites. I seriously haven't been able to stop thinking about the pan fried shishito peppers with parmesan, sesame, and miso. This was one of the first courses served, and I truly would have been happy with not trying anything else the rest of the evening. The roasted cauliflower and sweet potato gratin were also perfectly executed and stood up to the meat courses exceptionally well.
So some of my favorite meat dishes? Definitely the goat belly with lobster and bourbon cream sauce (as the waitress exclaimed - you had me at Bourbon!). The goat liver mousseline with crumpets was mildly sweet and luxuriously creamy and the pig face topped with a silky sunny side up egg were also memorable, but to be honest I don't really remember what else we ate. To clarify - there wasn't a single dish that I didn't enjoy and that wasn't perfectly cooked, but with all the hype I truly expected it be one of the best meals I've ever had. Granted, my lack of remembrance is also partially due to the fact that my brain is currently filled with nerdy actuarial musings, but if it wasn't for the veggies (oh, those peppers were so, so good), I'd almost prefer to go across the street to Publican (and not have to sell my soul for a reservation) to get my fill of meaty goodness.
Oh yes, so what about the goat leg? This was the last item that we received, and it was served with the sweet potato gratin and roasted cauliflower (that were oh-so-delicious!). It arrived on a huge wooden slab served with various colorful sauces and housemade pickles (also oh-so-delicious) - it felt like a Thanksgiving dinner in April! The preparation of the leg was very simplistic and was a great way to honor the restaurant's namesake. The meat was tender and earthy with a very subtle and sweet wood flavor. Although the sauces made for a very eye catching presentation, I actually preferred the meat naked so that I could enjoy the subtlety of the flavor. But I couldn't stop eating those pickles. And the sweet potatoes. Ooooooh, and that cauliflower!
For dessert, we ordered a few of each on the menu, but the winner of the evening was a bittersweet chocolate cake with Black Dog shiitake gelato. The earthiness of the gelato was perfectly balanced with the chocolate and was one of the most creative flavor cominations on the menu.
At the end of the night, the meal was a great experience and I'm glad to finally say that I've tasted the creations of Ms. Izard herself. And while I may have not found some of the food "memorable", the laid back family atmosphere and the simple ingredients and presentations truly allowed my table to let loose, enjoy ourselves, and focus on appreciating each other's company and conversation - this is what I think makes the Girl and the Goat so special and why people just can't stop talking about it.
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