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Around the time of the pizza and goat breast, my friends gave up on eating - more food for me. The excitement for Girl and the Goat had been building for a few months. I, not being Chicago, was visiting with the bf over Memorial Day Weekend. We lucked out and had made reservations here 2 months prior, almost immediately after booking our flights to ChiTown. After hearing about the various national awards that they've been receiving (including some James Beard love), I was counting down the days until we ate here. The restaurant seems to be in a pretty rando area (a few blocks off the Hapro Studios). We had reservations for 4:30 so had an early dinner. The menu, off the bat, was very "different." I'll admit that I'm not adventurous when it comes to eating certain animals (i.e. goat, rabbit) but we decided that I had to try a few dishes since we were there. True to their name, G&G has a section of their menu dedicated to goat dishes. We got the goat belly, which tasted good
but I couldn't get the mental block out of my mind enough to enjoy the meal. We also got the calmari with rabbit ravioli, but again I couldn't fully appreciate the dish :( Definitely loved the pig face- WOW. It's hard to explain what it is about that dish, but it all came together beautifully and it works so well. get it. Also loved the shitake gelato with chocolate cake/brownies and toffee. I've never had shitake gelato but wow that was a hit of umame & sweet at the same time. I would definitely order that again as well. The prices are reasonable and we walked out of there feeling like we got what we paid for. Love that it is tapas style, to share. A popular foodie destination in Chicago under Chef Stephanie Izard (winner of Top Chef season four). Difficult to make reservation for a decent time slot, so we decided to walk in at opening time. The lounge area next to the bar is a great place to relax with a glass of wine and some food. Sadly, the house red was too vinegary.
We ordered the goat carpaccio, confit goat belly, and escargot ravioli. The goat carpaccio was drowned in oil, but I have to give them credit for making the dish over again. I like the escargot ravioli concept. However, I didn't think the new preparation add much to
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