by Jennifer Olvera
It’s been long in coming—that’s for sure—but finally, Girl & the Goat is set to open on July 12. Top Chef Stephanie Izard’s West Loop restaurant will start taking reservations at 10 a.m. on Monday, July 12 (good luck getting one).
On the menu are 30 items, split evenly between vegetarian, meat and fish dishes. Sausages are made in-house daily, with four to choose from at any given time. Among the oft-changing offerings may be shaved kohlrabi and fennel salad with cherries, toasted almonds and evalon, a raw milk cheese; hiramasa crudo with crisp pork belly, aji aioli and caperberries; and pork liver mousseline, teamed with ham hock jus, cherry mustarda and crumpets.
Needless to say, goat does make an appearance on the menu, too; try it smoked atop a pizzette. Desserts bypass the norm in favor of savory sweets (think zucchini upside down cake with sweet corn and green tomato frozen nougat). Local purveyors—including Spence Farm, Kinnikinnick and Nichols Farm—are supported. Craft beer and house-blended wine complete the experience. The restaurant, which is open seven days a week, also keeps its doors open late. Happy noshing!
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