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typical goat meat than belly, but having never had goat belly our expectations were based on pork belly. We finished things off with two desserts and two cheeses, and our server was kind enough to bring an extra dessert with a lit candle after my mom spilled the beans about it being my birthday. The cheeses were Kunik-Pasteurized Goat and Dunbarton Blue-Raw Cow, the blue was really mild with few veins. I highly recommend any of their cocktails, each of us ordered something different and they were all worthy of repeating. Apart from the difficulty of getting a reservation and the limited portions of some dishes I found Girl and the Goat to be a definite hit. If you're willing to gamble on a walk-in and have the ability of doing something else to kill the time I overheard someone with a 90 minute wait. Hey, that's better than dining at 4:45 or 10pm like I was seeing. Top chef winner Stephanie Izard's ??ber popular spot is full of energy: party goers packed like sardines, friendly staff
and food bursting with happy flavors! Don't expect neat presentations: everything here is relaxed and rustic. The staff know the ins and out of the menu, but sometimes hard to flag down because the place is a buzzin!! Bf made sure to book weeks in advance and we still couldn't dine until 9pm ...on a weeknight. Dishes range the gamut from healthy eats, to seafood dishes and even a classic pasta ragu, but with a twist. Every dish we had was stellar! roasted beet salad with white anchovies and avocado creme Fraiche; the kampachi crudo with pork belly; grilled octopus with guanciale and pistachios in a lemony vinaigrette. The surprise dish is a classic ragu piled atop tagliatelle with Rosemary and caper gooseberries -- savory, delectable to the last bite. My fave of the night was a cloud-like goat liver mousse. Light and airy, but really decadent in the mouth. I love love love the croquettes and little accoutrements, so pile
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