2011 - Girl & the Goat

September 10, 2011

Stephanie Izard's restaurant in West Loop Chicago. Known for "small plates" idea, sort of like tapas.

Started with 2 glasses of Rose:

2010 Domaine de Jarras - France Gris de Gris

2010 Mouton Noir - Love Drunk - Oregon

We received an order of Pretzel Bread (was supposed to go to our neighbors. The bread is served with a honey mustard butter and thousand island dressing. I preferred the bread on it's own. Mark preferred the honey mustard butter. The bread was served warm with a crispy crust. VERY good.

Started with Escargot Ravioli with Bacon in a tamarind-miso sauce (forgot to take the picture right away) and Confit Goat Belly with bourbon butter, crab and lobster and fennel. Sue preferred the ravioli, Mark preferred the goat belly. Sue thought the goat belly had a strange flavor in it, not bad, just strange.

Next glass of wine: 2009 Girl & the Goat Walla Walla Bordeaux Blend

2009 Casa Castilla Jumilla Monastrell

Goat chorizo flatbread with ajvar, peppers, green tomato, apples and fresh ricotta - very crisp crust, tasty pizza. Very creamy and flavorful ricotta.

Lambs hearts (again forgot to take the picture right away) - Sue was a little afraid to try these. They were served closer to room temperature than warm, which was unexpected. The first heart Sue had was chewy, but good flavors. the second one (yep - actually went back for more) was actually really really good.

We had another glass of wine. We had Lenore Syrah and a Espelt Garnacha.

Wood Oven Roasted Pig Face - sunny side egg, tamarind, cilantro & potato sticks. Not quite sure what exactly a pig face is, but the one thing we know for sure is that it is delicious. The woman at the next table told us to cut it up and mix it all together to eat it - sound advice as it was really delicious. Probably both of our favorite meal of the night.

Dessert - we debated having dessert, but the dinner deserved something sweet. We went with the Chocolate Bouchon - Foie gras marshmallow fluff. milk chocolate malt, chocolate gellato and gooseberries. Pretty tasty although not sure the gooseberries were necessary.