GIRL AND THE GOAT

I’m still dreaming about this meal. 

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And mourning the future of my bank account.

But it was all so worth it.

As soon as I found out I would be working in Chicago this summer, I immediately made a reservation for Girl and the Goat. Like, seriously, I didn’t make a packing list or even find an apartment, I made a reservation for dinner. I wasn’t even sure what Girl and the Goat offered (although goat items was a guess). I wasn’t sure if I could afford to eat there (which is still in question). All I knew is that that is where everyone told me to wine and dine. But mostly dine.

So when the day arrived (yesterday), I could hardly believe I was finally going to the place I made a reservation at THREE MONTHS AGO. You plan things like vacations and class schedules that far ahead, not one night’s dinner. All the hype and anticipation only. The girl, the goat, and Maddie. Two girls and a goat. I like  made me more excited for my dinner with The Girl and the Goat. The girl, the goat, and Maddie. Two girls and a goat. I like it.

But in actuality it was just me and Tanner. And some goat.

I had had a pretty rough day by the time I got there, but suddenly the hours of AutoCAD and the sandstorm/sideways rain I had just endured were now unimportant. BECAUSE I WAS AT GIRL AND THE GOAT. The waitstaff were the most polite and attentive waitstaff to have ever waited on me, and I desperately wanted to be friends with our waitress, Danielle (is it creepy that I remember her name?). She was very upbeat and gave us great recommendations and explanations, even if she warned us that three plates each might be a little heavy. Haha, Danielle. You do not know the depths of my stomach.

And so, here it is, our feast line-up:

Blood and Goats. Monkey Shoulder Scotch, Leopold Tart Cherry , Savannah Madeira, Orange.

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Kona Kampachi Crudo. Crisp pork belly, chili aioli, caperberries.

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Goat Empanadas. Romesco, radish-endive slaw.

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Wood Oven Roasted Pig Face. Sunny side egg, tamarind, cilantro, red wine-maple, potato sticks.

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Peek a boo!

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Chickpea Fritters. Royal trumpet mushrooms, okra-tomato relish, mushroom aioli, prairie fruits chevre.

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Duck Tongues. Tuna & black bean poke, crispy wontons, piri pir.

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Crisp Braised Pork Shank. Grilled spring onion kimchee, buttermilk dressing, naan.

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Everything was delicious–especially the pork shank. Danielle informed us was a take on the chicken wing with a crispy outer skin and fall-off-the bone meat, complete with a ranch-like sauce and buffalo sauce.

If that wasn’t enough, we also got dessert. And I wanted two.

However, Danielle, being the sweetheart that she is, took note when we said that we were celebrating our three-year anniversary and brought us a third dessert as well!

Strawberry Parfait. Buttermilk custard, shortcake crumble, salted pistachio.

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Miso-Butterscotch Budino. Bacon toffee, glazed pineapple, candied cashews.

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Goat cheese bavaroise. Sweet corn nougat, blueberries.

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Since I measure my nights in laughs had, calories consumed, and money spent, I’d say it was a night well spent. 

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