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could have tried more dishes. I would recommend 2 dishes/person, my gf and I did 4+bread and barely made it out alive. Speaking of which we had the Onion bread, which was amazing; cooked as crumpets they came out light and fluffy. We then had the Diver Scallops which were phenomenal, IMO, the best dish of the night, just after you know what. The spices were pushed to the limit of being to much and then left for you to enjoy. What was great about this dish is that the scallops came through unscathed and tasted fresh. Then we had the Escargot Ravioli, also amazing, the pasta was cooked el dente, or as I like to say, "The right way." We then followed that up with the Goat Empanadas, which were stuffed with goat and also showcased the goats flavor, def a plus. Finally, we finished with the Pig Face. How could we not?! Quite honestly I was skeptical that it would hold up to the rest of the meal, plus we were quite full by the time it was served. But, hands down, it was the best dish of th
e night. First, in the words of Tony B. "I'm an egg slut," so anything that is served with a creamy yolk on top has a head start. Next, the meat was cooked PERFECTLY and portioned out just right. Literally every bite had just the right amount of each ingredient. Suffice it so say, I could come back here a dozen times and never grow tired of the menu. My hat is off to you Chef Izard and team. Amazing. I cannot stop raving about Girl & the Goat! I am a huge fan of places that use local ingredients and this place showcases theirs very well! For an appetizer I got the goat liver mousse with crumpets and several accoutrements. Even my husband, who rarely enjoys rich food, loved this. The mousse was amazing, super silky and
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how I liked it? Definitely both. I also loved how the pine nuts balanced out the stronger shallot taste in the dish. Sauteed green beans are a very close second. The dish looked so simple to make. The chef sauteed it in front of us with what he called his "secret" ingredient - fish sauce. The fish sauce was a surprisingly delicious addition. I'm still looking for a grocery store that sells fish sauce so that I can (attempt to) replicate the dish. I adored the Sugo. I wish I knew the secret behind the noodles. The noodles have a great texture. Every bite meets a delightful amount of resistance - not too tough and not too soggy. The cape gooseberries were heavenly. With the Escargot raviolli, be careful to not add too much miso sauce. I went light on the sauce and enjoyed it tremendously. My friend dunked the raviolli and didn't like the dish at all. Not going to lie, a dish with the words "Pig face" scared me a bit. I thought I would be eating a smile off of some creature's face. Luck
ily, it wasn't so. In fact, it was a crunchier meat that tasted somewhat similar to chicken and waffles. I'm definitely going to go back there next time I'm in Chicago! Hopefully I get the kitchen seats again. Well what more can I say to convince you this place is legit with 2,800+ reviews and a 4.5 avg you obviously know it's amazing and worth the headache of getting a res'. The staff here are super friendly and the atmosphere is just right: loud and happy with great music. You can mos def enjoy G&G as a couple but quite honestly I wish we would have come with at least four, so that we
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