we were lucky enough to find a table at girl & the goat, top chef chicago winner stephanie izard's restaurant in the west loop. an adventurous farm to table small plate restaurant with use of interesting ingredients (pig head anyone!)
fat bread with liver butter and little berries. they use braising liquid in the dough. overall very yummy. hard to believe the butter made the liver lighter but it did.
not pictured but also good - variation on hamachi with pork belly, pickles, microgreens, and aioli. the aioli was a bit too eggy for me but overall good.
heard a lot about the cauliflower. could of used a little more time under the roaster but mint added a nice clean taste. parmesan was great and peppers gave it a nice kick.
best dish of the night - roasted pig's head with a perfectly cooked egg!
very thick pasta with nice meat sauce with goat, veal, and pork
may be the best dessert ever - sweet corn ice cream with bacon, cornbread, and a bit of balsalmic
coma inducing donuts
overall a great restaurant with an interesting menu. most items were 10-15 dollars. you can get a great taste at a reasonable price.
