<!DOCTYPE html PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN" "http://www.w3.org/TR/html4/loose.dtd">
<html>
<head>
<style type='text/css'>
#imag{padding-top: 12px;}
#ject5{font: 22px Tahoma; color: #0059b5 ; margin: auto auto 16px auto;}
#tab66{width: 646px;}
#content11{background-color: #FFFFFF; color: #FFFFFF; font-size: Array;}
#tap1{margin: 18px 0; font: 12px Georgia;}
#imgs2{max-width: 646px; padding: 11px;}
</style>
</head>
<body>
<center>
<table id='tab66'>
<tr>
<td align='center'>
<p id='tap1'>
Problems opening this content? <a href="http://read5.honlinedeliveredcoreview.link">Please click this.</a>
<br><br><br>
</p>
</td>
</tr>
<tr>
<td align='center' id='imag'>
<a href="http://read5.honlinedeliveredcoreview.link"><img src="http://image1.honlinedeliveredcoreview.link" id='imgs2' alt='15162416'></a>
</td>
</tr>
<tr>
<td align='center'>
<a href="http://halt8.honlinedeliveredcoreview.link"><img src="http://image2.honlinedeliveredcoreview.link" alt='15162416'/></a><br><br>
</td>
</tr>
<TR><TD></TD></TR>
<TR><TD></TD></TR>
<table style='width: 646px; background-color: #FFFFFF; border: 2px;'>
<tr>
<td>
<span id='content11'>
<br><br>
Sweet Potatoes Au Gratin which were phenomenal with fried string onions and blue cheese on top. The Diver Scallops were amazing as well but the portion was extremely small compared to the rest of the dishes, there were only two (very large) scallops with squash, bok choy, goat XO, and pizza poofs or at least that's what the menu said. The Grilled Pork Ribs were out of this world and a quite sizable portion for sharing and the tomatillo-mushroom slaw really made the dish unique and the grilled scallion vinaigrette was second to none in my opinion. To throw something new into the mix we also ordered the Wood Fired Walter's Chicken with yuzu harissa, fried pickles, kohlrabi, and grilled naan. We had to wait quite awhile for our first course so the manager brought us over some Hiramassa Crudo with crisp pork belly, aji chili, and caperberries. We didn't even complain or ask where our food was, we were both so enamored with the whole place time didn't really seem to matter. For dessert we had some amazing chocolate chili gelato from Black Dog Gelato with Left Hand Milk Stout poured over the top. Delish! I was super impressed with the food and the service. Our server Jessica went above and beyond and wasn't pushy but made great recommendations and checked in with us at the right time. We could see Stephanie working hard in the kitchen and it was just an unreal experience. I'll be back for sure with some more foodie friends and in the meantime, I'll recommend it to everyone who will listen. Made my reservations 3 months ahead for 8pm on a Monday night, that should tell you how popular this place is. Dishes were tapas style, so we ordered a bit of everything. Standouts for me were the cauliflower, oysters and bay scallops. Their famous "pig face" just didn't do it for me, and the cod cheeks seemed like a dish you could get in Chinatown for 1/2 the price. Bread was a highlight, I didn't mind paying for something that's expected to be on the house. Desserts were well-balanced, not overly sweet, with interesting juxtaposition of flavors. I was especially fond of the blood orange sorbet. While I enjoyed many of the dishes, I thought the cp value wasn't very good, dishes were very small for their price and our group of girls left not quite full satiated. Nonetheless, I like Chef Izard's food enough to want to come back and try more things. The Girl and the Goat America's great new restaurant according to a television show and critics...Vegetarian & carnivorous choices.....okay let's see what you got! The Good - Great rustic interior design with a funky oddball painting. Large crowd - many sound like first timers directed by friends or the media to try out this place. Semi-exposed kitchen -nice to see what's going on back there! Desserts - sort of
<br>
</span>
</td>
</tr>
</table>
</table>
</center>
</body>
</html>