Having only 3 days in the big foodie city of Chicago, we knew we had our work cut out for us. First stop was to Girl & the Goat, Top Chef season 4 winner Stephanie Izard’s restaurant. Loved the casual vibe, warm staff, and insanely good food. We even got a picture with her, she was so sweet!
Remix of tomato bisque with all the components but presented in a creative way. Bread, tomato oil, and cream of mushroom butter.
Skate, goat belly, and fried egg. I can eat eggs all day, when I see it as an ingredient on the menu I always tend to incline toward it.. the fish, goat belly, and egg together created a perfect bite.
Kabocha squash ravioli, mushroom raisin ragout, brussels leaves, and shroom creme fraiche. The squash was subtly sweet, complemented well by the other flavors.
Grilled baby octopus with serrano, reviso, celery root, braised pistachio, and red bliss potato. Quality ingredients made it taste so fresh. We sat near the grill so the rest of the night our hair and clothes smelled like grilled octopus, what a tease.. perpetually made me long for this dish.
Blood orange sorbet, parsnip pot de creme, pistachio cake, and three sisters cornmeal crust with cheddar cheese. Got this dessert because our server raved about it, at first I was wary of how parsnip and cheddar cheese would play in it, but this was amazing! All the parts came together so well, great end to a happy meal.