{"id":5215,"date":"2021-03-21T20:29:41","date_gmt":"2021-03-22T01:29:41","guid":{"rendered":"http:\/\/www.hillaryproctor.com\/blog\/?p=5215"},"modified":"2021-03-21T20:29:42","modified_gmt":"2021-03-22T01:29:42","slug":"chicago-restaurant-week-2021-dinner-at-girl-the-goat","status":"publish","type":"post","link":"http:\/\/www.hillaryproctor.com\/blog\/2021\/03\/21\/chicago-restaurant-week-2021-dinner-at-girl-the-goat\/","title":{"rendered":"Chicago Restaurant Week 2021: Dinner at Girl & the Goat"},"content":{"rendered":"\n

This is part of a series of posts about Chicago Restaurant Week 2021, held March 19\u2013April 4. To browse past Restaurant Week coverage between 2013 and 2020, click here<\/a>.<\/em><\/p>\n\n\n\n

\"Wood<\/a>
Wood oven shrimp & Gotham Greens salad with avocado, pomelo, pickled veggies, quinoa crunch, and limey-herby dressing, Girl & the Goat<\/figcaption><\/figure><\/div>\n\n\n\n

Best Bite:<\/strong> This year, Girl & the Goat participated in Restaurant Week for the first time in its almost 11-year history. As I went through the revolving door and took in the restaurant’s trademark wood-burning scent, I felt a range of emotions as I considered what one of my very favorite restaurants, and so many others, had gone through in the past year. <\/p>\n\n\n\n

\"Roasted<\/a>
Roasted Bosu oysters with yuzu-harissa butter, shio kombu, and finger lime, Girl & the Goat<\/figcaption><\/figure><\/div>\n\n\n\n

But on to the food itself: of the 7 shared dishes, the most unique were the roasted oysters, with yuzu punch and gentle heat from the harissa; the wood-oven shrimp with quinoa crunch that elevated a well-balanced salad; and the dessert, a crumb cake served with caramel whipped cream, citrus marmalade, and cheesy ice cream in Stephanie Izard’s characteristically savory dessert style.<\/p>\n\n\n\n

\"Buttery<\/a>
Buttery cheesy cake with citrus marmalade, Montamore ice cream, and caramel whip, Girl & the Goat<\/figcaption><\/figure><\/div>\n\n\n\n

Other notes:<\/strong> The menu also involved some of the classics, like the green beans<\/a> (still my favorite green beans anywhere) and the goat liver mousse<\/a> (this time with brioche instead of crumpets). I’d had the crispy short ribs last summer as carryout, but they were even better this time around, fork-tender with bright bursts of grapefruit mingling with creamy avocado, herbs, and chiles. <\/p>\n\n\n\n

\"Crispy<\/a>
Crispy beef short ribs with avocado and ruby red grapefruit chermoula, Girl & the Goat<\/figcaption><\/figure><\/div>\n\n\n\n

The details:<\/strong> Girl & the Goat<\/a>, \u00a0809 W. Randolph St.<\/em>,\u00a0Chicago.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

This is part of a series of posts about Chicago Restaurant Week 2021, held March 19\u2013April 4. To browse past Restaurant Week coverage between 2013 and 2020, click here. Best Bite: This year, Girl & the Goat participated in Restaurant Week for the first time in its almost 11-year history. As I went through the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5215","post","type-post","status-publish","format-standard","hentry","category-restaurant-week-2"],"_links":{"self":[{"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/posts\/5215","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/comments?post=5215"}],"version-history":[{"count":6,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/posts\/5215\/revisions"}],"predecessor-version":[{"id":5231,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/posts\/5215\/revisions\/5231"}],"wp:attachment":[{"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/media?parent=5215"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/categories?post=5215"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/tags?post=5215"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}