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each dish distinct and well executed. Some of the meat dishes when eaten alone tended on the heavy side but went perfectly well with our beers. The big surprise of the night was the broccoli, smokey from the grill and topped with a creamy blue cheese sauce and crunchy flavored rice krispies, it was a taste and texture explosion. I had never seen Kenny V. devour any vegetable with the same enthusiasm as he devours meat, and here he was spooning heaps of it onto his plate. Overall, we came in for the Top Chef experience and sitting at the kitchen line truly delivered. Booking in advance is a must. This place is popular. The restaurant is located on a busy Chicago street. Once inside, the vibe is industrial, hip, chic, etc. In my opinion, slightly pretentious. The waiters and waitresses seem slightly judgmental, and obviously there are not many families here. I would also recommend slightly dressing up for a meal here. The food is fun and excellent! With unique combinations and flav
ors that are tough to find. They recommend 2-3 dishes per person. As a group of 4, we ordered 8 and found that to be plenty. They pressure you to order all dishes at beginning of the meal, but as you go along you realize how full you're getting. You can always order more, don't let them pressure you into ordering more food than you need at the beginning. Enjoy the ambience, savor the flavors, and note the awesome presentation. I called three months in advance for G&TG for a 7pm Sat reservation and that time wasn't available. Even crazier, when we got there on time, we were told it would be another half hour until our table was ready. Given all the hype around this place... I sure as heck hoped that it would be worth the fuss, and overall, I think it was. The food itself is what I'd call creative gastropub tapas. Lots of small dishes that you and a partner can
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figured that goat stuffed calamari would be a good combination, it worked perfectly. Duck tongues were delish and even the beet salad was great. The one thing I would probably pass on ordering would the escargot ravioli. It was a great dish but I think I would just go for the escargot on its own without the pasta. But that's just getting nit picky. The one negative would be the drink size. One of the members of our table ordered the seasonal cider they have and it was poured to about the level or less of a glass of wine. Typically cider falls into the "pour like a beer" category in my book so that was the one and only downfall. If you are looking for a fun night out, Girl & The Goat should be high on that list. While I have never heard of anyone describing Girl & The Goat as a gastropub, that is what it essentially is. I will admit we came in primarily for that Top Chef experience. What we found was a playful menu, fun lively vibe, exceptionally professional service, and
down right banging grub to go with our craft beer. We were very fortunate to have been seated at 2 of the 4 seats on the kitchen line. When they say kitchen line, they are not kidding! You are right in the chefs faces and what an amazing experience that was for us. It was incredible to watch these chefs at work. The amount of preparation and work is apparent. Throughout the night, the chefs kept an upbeat pace and were working with consistency and familiar comfortability. Not gonna lie but I had to control my inner Alton Brown as I was tempted to narrate more than once during the night. Girl & The Goat does small plates and breaks their menu into vegetables, fish, meat, and bread. We ordered a sampling off each section of the menu and found
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