Ted Reader sat beside me at the chef’s table, eagerly ordering entirely too many courses of Top Chef cuisine…
We hunkered down for an epic feast of meats unknown, sultry seafood, farm fresh vegetables, and oozy egg.
Stephanie Izard’s Girl & The Goat was a worthy stop on our quest to consume the finest food in Chicago.
Beginning quite simply, a few pulls of warm Spence Wheat Bread slathered with Honeycomb and Hunk a Burnin’ Love Butter.
Elvis himself would have crooned for a taste.
Slender soft slices of loin appeared before us. The Goat Carpaccio, Tongue Vinaigrette, Whitefish Roe, and Salisify Crisp melted in my mouth.
A flickering fire popped and hissed nearby as plates of delicate morsels sucked up smoky goodness from inside.
Wood Fired “Naked Cowboys” with Horseradish Aioli was what the menu said.
I just pretended they were crustacian cowgirls and proceeded to slurp.
Even a monster truck couldn’t jump the infinite line of hardworking chefs cranking out oodles of fierce chow.
This heaping plate of Goat Liver Mosseline, Ham Hock Jus, Apple Mostarda and Crumpets satisfied my deepest offal yearnings.
Stephanie Izard is the kind of girl who uses every part of the goat to tempt your taste buds.
The seductive aroma of Grilled Pork Ribs, Tomatillo-Mushroom Slaw and Grilled Scallion Vinaigrette was quite intoxicating.
A bowl of Grilled Baby Octopus, Serrano, Teviso, Celery Root, Braised Pistachio, and Red Bliss Potatoes = surreal yet sublime.
And this is the sweetest little tentacle I ever tasted…
Just an innocent girl & the goat, or a ingenious enchantress casting a spell of contentment over her gorged guests?
Our veggie intermezzo arrived somewhere around course 8 or 9. Crunchy tart Shaved Squash and Kohlrabi, Fennel, Evalon, Toasted Almonds & Ginger Dressing.
Glistening succulant stacks of Ham Frites with Smoked Tomato Aioli and Cheddar Beer Sauce begged to be dipped then chewed hard.
Luscious Wood Oven Roasted Pig Face, Sunny Side Egg, Tamarind, Cilantro, and Potato Stix shared happily with Ted Reader.
It was my first pig face, but it won’t be my last.
Should we order dessert Ted?
A creamy scoop of Fat Back Vanilla Bourban Ice Cream, why not?
Every epic feast should end with Sesame Semifreddo, Pork Fat Donuts & Sambai Pineapple or a little Bittersweet Chocolate, Shitake Gelato & Toffee Creme Fraiche.
There were many many more courses to this epic feast, see them on Facebook.
Where will us culinary conquistadors dine next? Follow @EATnLISTEN and @TedsBBQWorld on Twitter to find out.
Thank you for reading EATnLISTEN.COM.
Brad
