A couple of blogs ago I rhapsodized about two fine-dining dishes I’m already swooning over before a March trip to Chicago: crispy duck tongues and wood-oven roasted pig face.
Served at the acclaimed Girl & the Goat, they sound so marvelously disgusting yet so tantalizingly tasty that my anticipation surges. My only fear is that the plates are so popular they’ll be out of them the night I order. I have no backup. It’s either fowl and swine or nothing. Keep your hamachi crudo and seared yellowfin tuna — I want barnyard animals! (Well, there’s always the titular goat. I ate goat once in Jamaica, with a complex of reactions.)
This is about Girl & the Goat. This post is then, in its adorable naiveté, free advertising. But let’s not forget: I’ve never been to the restaurant, never tasted its food. I’ve only read about it, drooled over photos of dishes (XXX food porn), watched Anthony Bourdain sing its praises and learned a bit about its chef and owner Stephanie Izard in the press. If I go and it even slightly disappoints, I will return here with a retraction, grumbling umbrage, quibbles and caveats. I am fair. And ruthless.
But back to our hopes and dreams. A Chicago native, Izard is, famously, the fourth-season winner of Bravo’s “Top Chef,” where she was also named fan favorite. She opened Girl & the Goat in 2010 in the West Loop, followed by Little Goat Diner across the street and the Chinese-themed Duck Duck Goat around the corner. She’s become a mini-industry in Chicago, and G&G was nominated best new restaurant by the James Beard Foundation in 2011. Izard won the Beard award for Best Chef Great Lakes in 2013 and was tapped one of Food & Wine Magazine’s Best New Chefs in 2010.
I have meals planned at other admired restaurants in Chicago — Avec, Frontera Grill, Piece, Au Cheval — but for some reason Goat has me giddy. On paper, the menu’s a doozy, mouthwatering morsels and paradisiacal plates that can’t miss. I quipped before that I will only eat duck tongue and pig face. Not true.
The calamari bruschetta (clam baguette, goat milk ricotta, goat bacon, green apples) will be sliding down my gullet, as will the wood grilled broccoli (rogue smokey bleu, spiced crispies) and, if I don’t erupt first, escargot ravioli (bacon tamarind sauce, escarole and celery, crispy onions). (Please, god, let there be doggie bags.)
Girl & the Goat is but one more event in my ongoing daredevil dining excursions. It’s not that crazy, but its exoticism feels just right, and its menu is much more ambitious than those of the other eateries I’ll visit in the Second City.
Deep-dish pizza is great. Potato-goat sausage pizza is divine.
Dining out should be a thrill, a mini adventure. Not to get dopey or too obvious about it, but what’s the point of forking out for food that’s not extraordinary? When I buy a burger, I want that slab of beef to sing. I want the crispy Platonic ideal of fried chicken at The Wooden Spoon in Bloomfield, NJ, or the extravagant, inspired dogs at Ruffhaus Hot Dog Company in El Dorado Hills, CA, or the amazing mazeman at Ani Ramen in Montclair, NJ, and anything at Frenchie in Paris, France. I want my eyes to roll back in my head at each bite.
Girl & the Goat looks promising, and this will be the end of my unsolicited promotional pamphlet for the restaurant. Perhaps I’ll follow up with a report on how it all — duck tongues, pig face and all — went down.
I will follow in this little guy’s hoof-steps. He looks like he knows how to dine with panache.