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Girl and the goat?

Disneyfreak Jul 6, 2010 01:04 PM

I saw on the website that Stephanie Izard's restaurant opened. Has anyone been there yet? How was it? What are the price points like?

Thanks!

  1. h
    hoppy2468 Jul 6, 2010 03:12 PM

    Which website would that be? This one,

    http://www.stephanieizard.com/home/vi...

    says nothing about being open and since it's her website I tend to believe it.

    1 Reply
    1. re: hoppy2468
      nsxtasy Jul 6, 2010 04:10 PM

      She tweeted on July 3 that it's about another week until they're open to the public.

      The restaurant has its own website at www.girlandthegoat.com showing a sample menu but no prices.

    2. chicgail Jul 6, 2010 05:27 PM

      Doesn't seem to be open yet. But soon. Here's the most recent tweets:

      floors getting refinished at the goat today...looks like a warzone. hard to believe we were serving food here two days ago... 10:13 AM Jul 5th via web

      tonight we cook for real people (well my family who is all in town:)about a week till we are open to all! really must finish the menu today! 7:43 AM Jul 3rd via web

      2 Replies
      1. re: chicgail
        Disneyfreak Jul 6, 2010 06:43 PM

        Bummer! A few days ago The Girl and The Goat website made it look like they were opened -- or at least in a soft opening -- which made me hopeful that they would be officially opened soon. Looks like she might have changed a few things on the site since then and added new info to her personal website.

        On the plus side I will just stick to the reservations I already have and am looking forward too.

        1. re: Disneyfreak
          Coogles Jul 7, 2010 06:50 AM

          They had a closed service for friends and family to help iron out kinks before the public opening. Chef Izard tweeted yesterday that the floors were being refinished, which is usually the last thing done in a construction project. Opening will probably be very soon.

      2. Coogles Jul 8, 2010 11:56 AM

        The restaurant opening is set for July 12th.

        http://foodietheapp.tumblr.com/post/7...

        3 Replies
        1. re: Coogles
          h
          hoppy2468 Jul 12, 2010 10:07 AM

          Got my reservation July 31. That'll give them a couple of weeks to tweak if need be.

          1. re: Coogles
            chicgail Jul 12, 2010 02:29 PM

            According to foodie.com they took 700 reservations in the first HOUR (not all for day one).

            1. re: chicgail
              l
              lbs Jul 12, 2010 02:36 PM

              They have open reservations for tomorrow at 6. I was tempted to book it but am going out to dinner with the big dogs at our office and didn't feel comfortable going to a completely new restaurant.

          2. j
            jeanmarieok Jul 12, 2010 02:30 PM

            An old friend of mine went to the friends and family opener, and raved about it.

            1. h
              hoso Jul 12, 2010 07:58 PM

              They werent supposed to start taking reservations until 10am monday morning but I called at 915 anyways just hopping and was able to get an 815 reservation on friday but that was the earliest they had left. Hope its good and pretty excited. Whats good?

              1. nsxtasy Jul 14, 2010 09:22 AM

                There's a photo feature in today's Tribune/Metromix titled "Girl & the Goat: 10 things to know", at
                http://chicago.metromix.com/restauran...

                1 Reply
                1. re: nsxtasy
                  g
                  gtfoodfashion Jul 21, 2010 10:31 PM

                  I just went last night and it was spectacular. A lot of the best dishes from Scylla are surfacing here, with some kind of tweak. Don't miss the crisp soft shell crab with corn--so good. And the goat cheese cheesecake is out of this world.

                  Here's a great review with info on food, drink, service, scene (decor), cost--and I love the pictures: http://whitebison.wordpress.com/2010/...

                2. huiray Dec 8, 2010 05:45 PM

                  They seriously need chopsticks there. For the kind of food they serve, I actually felt hobbled by having only fork-and-knife. Chopsticks would be so much better for dealing with the stuff and the sizes of stuff they put in their dishes.

                  4 Replies
                  1. re: huiray
                    n
                    napolean Dec 14, 2010 07:28 AM

                    Just got back from Chicago and had a mixed experience at G & the G. Out of the 6 items we got: 1 was excellent, 3 were good and 2, although totally edible, were very disappointing. Service was not great either. I enjoyed the food at the Publican, Purple Pig and Longman & Eagle much more. Plus, G and the G feels very corporate. Not bad though. It will be hard, but I would give it another shot in the future.

                    1. re: napolean
                      huiray Dec 15, 2010 05:39 AM

                      Perhaps your next meal there will be more memorable. What you describe you had doesn't sound bad at all, in any case.

                      I myself don't feel the place is 'corporate'. Kind of liked it. On my last visit I sat at the two-seater 'bench' at the right side of the bar separating the kitchen from the dining room, looking at what they were doing and chatting with the chefs. Boy, do they make a lot of that green beans dish they have on the menu (very good, BTW)[I also asked about what went into that tangy sauce they used for it... ;-)] Excellent hunk of roasted goat (special/on separate mini-menu) that night, too.

                      1. re: napolean
                        Coogles Dec 15, 2010 05:41 AM

                        I believe Chef Izard was out for several days last week due to a slip and fall injury. The unexpected absence of the head chef may partly explain your experience if you were there on one of the days she was out.

                        1. re: Coogles
                          nsxtasy Dec 15, 2010 08:22 AM

                          Just about any restaurant (other than a "one person operation") should be able to provide the same quality experience regardless of whether or not the executive chef is on the premises on any particular day. Especially one that is open seven days a week, as TG&TG is.

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