I love this "About Us" posted on Girl and the Goat - The Girl & The Goat was born in the summer of 2010. Her doors are open to anybody with an open mind, an empty stomach, or a thirst for crafted beers and cocktails. She opens early and doesn’t close til late. Her menu consists of 30 items: 10 vegetarian, 10 meat, and 10 fish, as she likes to appeal to all tastes and gastronomical creeds. She makes sausages every day and has 4 to choose from.
Executive chef Stephanie Izard was the first Top Chef winner - adding to the buzz about this great restaurant. Stephanie was very visible at the open kitchen, we could see her plating items and acting as line chief.
A very satisfied group...but let's get to the small plates!
Ants on a Log (a must get for Kel who was obsessed the the celery/pb/raisin version)
Sauteed Beans - a favorite of all of ours!
Calamari stuffed with Lamb Sausage - delicious!
Chickpea fritters
Shaved Kohlrabi salad - one of my top two
Hamachi Crudo
Goat Masala Pizza - excellent
Kabocha Squash Ravioli - my other fav - the fried capers on top were amazing.
Seared Scallops and our Pinot Noir for the night.
Though we were more than full, still had to try the Bourbon Apples and Blood Orange Sorbet - both incredible!
The combinations of flavors were excellent - fine dining at very reasonable prices. I highly recommend Girl and the Goat - but book early, extremely popular and always full!
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