Posts Tagged: rosemary

Girl and the Goat | Chicago, Illinois USA

Girl and the Goat

Girl and the Goat

 

Menu

Menu

 

bread

Breaking bread

 

goat carpaccio, tongue-olive vinaigrette, smoked roe

goat carpaccio, tongue-olive vinaigrette, smoked roe

 

kona kampachi crudo, crisp pork belly, chili aioli, caperberries

kona kampachi crudo, crisp pork belly, chili aioli, caperberries

 

pan fried shishito peppers, parmesan, sesame, miso

pan fried shishito peppers, parmesan, sesame, miso

 

grilled baby octopus, guanciale, romanos, favas, pistachios, lemon vinaigrette

grilled baby octopus, guanciale, romanos, favas, pistachios, lemon vinaigrette

 

roasted cauliflower, pickled peppers, pine nuts, mint

roasted cauliflower, pickled peppers, pine nuts, mint

 

goat empanadas

goat empanadas

 

grilled sepia, smoked tomato and piparra relish, mighty goat sausage

grilled sepia, smoked tomato and piparra relish, mighty goat sausage

 

diver scallops, brown butter kimchee, hazelnut rapini, avocado

diver scallops, brown butter kimchee, hazelnut rapini, avocado

 

sauteed green beans, fish sauce vinaigrette, cashews

sauteed green beans, fish sauce vinaigrette, cashews

 

charred pork belly, spring onions, tangy jus, sunflower seeds

charred pork belly, spring onions, tangy jus, sunflower seeds

 

Sugo, Pappardelle, rosemary, gooseberries

Sugo, Pappardelle, rosemary, gooseberries

 

Wood oven roasted pig face, sunny side egg, tamarind, cilantro, red wine maple, potato stix

Wood oven roasted pig face, sunny side egg, tamarind, cilantro, red wine maple, potato stix

 

Crisp braised pork shank, grilled spring onion kimchee, buttermilk dressing, naan

Crisp braised pork shank, grilled spring onion kimchee, buttermilk dressing, naan

 

With friends at Girl and the Goat

With friends at Girl and the Goat

 

Inside Girl and the Goat - The Bar

Inside Girl and the Goat – The Bar

 

Inside Girl and the Goat

Inside Girl and the Goat

 

Full :)

Full ūüôā

 

Finally got to visit Chicago!

Having heard so many great things about the city, it begs the question, “Why didnt I go and visit sooner?!” Coming that weekend for the purpose of a wedding, I came with some friends and suggested that we hit¬†up¬†this restaurant; I’ve been wanting to try it for some time.¬†If you do want to go, my suggestion is to make a reservation¬†like¬†4-6 weeks¬†out. It was pretty tough to find a reservation,¬†but to be fair it was for 11 people so I guess I’ll just put a ‘YMMV’.

A really easy going and chill atmosphere, it’s definitely a restaurant that is there to make sure you’re taken care of. Even as it got closer to closing time, it was noted that the kitchen would stay open until we didn’t want to order anything more. I dont think I’ve ever heard that before; quite awesome!

Favorites were definitely the wood oven roasted pig face, roasted cauliflower, grilled baby octopus, crisp braised pork shank… ok, there were a lot of solid dishes. Feel free to be adventurous and just let the people there help order for you. My only negative, and it¬†might have been that night, but the green beans were¬†four or five¬†pinches too salty but outside of that, the meal was good!

 

Girl and the Goat (information gathered 6/2013)
809 W Randolph St,
Chicago, IL 60607
312.492.6262

Hours
Mon – Thurs 4:30‚Äď11:00pm
Fri – Sat 4:30pm ‚Äď 12:00am
Sun 4:30‚Äď11:00pm

Parking
Used Uber to get to location. There looked to be limited parking in front of the establishment.

Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com

References: 

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Girl and the Goat  website | facebook | twitter

 

 

L’ESPALIER | Boston, Massachusetts USA

Dinner at L’ESPALIER is about to begin!

 

 

Finally found Pappy!!

 

 

Wellfleet oyster with American caviar and champagne gelée

 

 

Rosemary Chiabatta with whipped butter dallops

 

 

Apple Street Farm egg custard and Siberian Sturgeon caviar

 

 

Butter poached Casco Bay lobster with potatoes, linguica and sweet corn purée

 

 

Seared Hudson Valley foie gras “royale” with Concord grape, Chartreuse meringue, pistachio sable and port wine veil

 

 

Intermezzo; Chantilly and vanilla ice cream, granite flavored with gin and champagne; everything served over macha sable crumbs

 

 

Nova Scotia halibut with a warm Apple Street Farm new potato salad, pancetta, egg yolk, and creamed corn

 

 

Long Island confit leg of duck with Apple Street Farm baby eggplant, cauliflower purée and chanterelles

 

 

Lydia lamb cassoulet with beans, braised pork and roasted Vidalia

 

 

Grand Fromage; (from left to right) Pecorino Ginepro of Emilia-Rogagna, Italy; Robiola a Tres Latti of Piedmont, Italy; Lakes Edge of Blue Ledge Farm, Salisbury, Vermont; Tarentaise of Spring Brook Farm, Reading, Vermont; Maxx 365 of Canton Thurgau, Switzerland; Willoughby of Jasper Hill, Greensboro, Vermont; Roquefort of Gabriel Coulet, Rouergue, France

 

 

Apricot sorbet with croustillant and fluid gel

 

 

On the left: white peach sorbet w/macerated peaches served over a vanilla bomba cake
On the right: flour-less chocolate decadence cake; topped with a little buttermilk panna cotta
Milk bourbon fluid gel and peach fluid gel decorate the plate.

 

Oh my goodness.. The combination of service, attention to detail, quality of food, and presentation were all top¬†notch¬†and worth every penny! I even got to enjoy Pappy Van Winkle!! I’ve been looking everywhere for that guy!! ūüôā

Upon arriving and looking at the menu, I knew immediately what I was going to have. The Chef’s Tasting Journey. When a chef has such respect and understanding of the ingredients, there should be no doubt that the meal will be amazing. No¬†substitutions, no allergies. I’m all in! And wow, when each¬†dish is gorgeous, it makes for shooting food so easy! As you know, I’m all about showcasing the food as you would see it at the restaurant and wow.. you’re definitely in for a treat. Favorite dish was definitely the farm egg custard as the flavor was just superb! A special mention goes out to the intermezzo.; such a pleasant way to cleanse the palate. Honestly, all the dishes were fabulous.

A must try.

Fun fact: I was the first to enter the restaurant and one of the last to leave. Total dining time = 5 hours; a true journey that I would gladly do again!

L’ESPALIER¬†(information gathered 9/2012)
774 Boylston Street
Boston Massachusetts 02199
617.262.3023
Hours
Lunch

Mon – Fri 11:30am – 2:30pm
Sat & Sun 12:00pm – 1:45pm
Dinner
Daily 5:30pm – 10:30pm
Tea
Sat & Sun 1:30pm – 3:00pm
Salon¬†–¬†Cocktails & small bites
Sun – Thur 5:00pm -10:30pm
Fri & Sat 5:00pm – 11:30pm

Parking
Parking anywhere in Boston is rather tough; ended up parking at the a deck off of Massachusetts Ave and Newbury. I’m sure there is somewhere closer but I ¬†actually wanted to do some walking along Newbury St. Would recommend just doing valet. They can give you details at the number above.

Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com

References:L’ESPALIER¬†lespalier.com¬†| facebook | twitter¬†