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Date: Wed, 29 Oct 2014 18:17:34 -0700

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the hotel with the boys. Book your visit early. I was almost foiled when upon leaving The Museum of Science and Industry at 10 minutes to 4 we got held up by a police road closure as no fewer than 22 cop cars whizzed by. When we finally got back on the road we had less than 20 minutes to get to the restaurant and traffic was slow. I was getting worried and called the restaurant to let them know. They were super friendly and understanding and put a note in the book to hold the reservation. We ended up 20 minutes late, but since it was early it wasn't too much of a problem. It was definitely busy, but nowhere near as packed as when we left at almost 7. Immediately I loved the restaurant, cozy with lots of dark wood, glowing lights, exposed brick and quirky art. Just my style. We were seated quickly and our heavy coats checked for us. Our waitress greeted us right away and let us know that she would be there to answer any of our questions. She was friendly and professional but with just
the right amount of warmth and casual grace to make you feel right at home. My mom and I figured since we were taking cabs the rest of the night we could split a bottle of wine, so we went with a sparkling brut rose from Spain that was just delicious and paired well with everything. Everything is served here basically tapas style and our waitress suggested four to five dishes to split between the two of us. We were not super hungry and wanted dessert too so we decided to start with three plus bread and see how we felt from there. Everything is split into vegetable, meat and seafood and the menu changes daily and with the seasons. They also have a side menu of goat specialties. They have several dishes that even I would label "esoteric" like pig face. I was not brave enough to order those, maybe if this was a local restaurant for me I would come back and explore a

oat, but I have heard from many that they also have had the same inconsistent experiences. The only reason this isn't a 5 star for me, is because with the frequency with which G&G is constantly changing their variety, they seem to lose a little bit of credibility for always being consistent in their offerings. I'll happily come back in another 6-8 months and look forward to whatever batch of creations Stephanie Izard has come up with at that time, but I'm not sold yet on G&G being a dependable mind-blowing experience in every visit.. Having just returned from my second visit, it's astonishingly coincidental and dare I say...cute, that my greatest restaurant of all time (GOAT) is now decidedly Girl & The Goat. This time around, I had a more laid back experience dining at the corner of the bar. The Double Barrel and Double Standard have rotated out for a handful of newcomers including my To The Nines - an unexpectedly well-balanced concoction of Old Weller 107 Antique, amaro and swe
et vermouth. Lo and behold, I had my mind blown when I learned that dishes could be had as half orders. Armed with such knowledge, I went to town and racked up a couple cruciferous veggies, some seafood and a hunk of goat. The lauded Roasted Cauliflower was enough to add another definition to the vegetable. Rarely do the ingredients in a dish complement each other so beautifully the way the vinegary tartness of the pickled peppers and sharp minty finish of the leaves did for the cauliflower. In a different savory realm, the Wood Fired Broccoli soaked up the flames to the point where I could quite literally taste the embers behind each floret. Combined with the smoky notes of the creamy bleu cheese underneath, the flavors made for the most deliciously complex iteration of this green yet. This theme of achieving deep complexity was evident in the Diver Scallop immersed in an amalgam of XO sauce, pork sausage and butternut squash amongst other contributors. Now the crowning jewel..
.an absolute BEAST of a rack of Goat Ribs. I must have had an episode of transient exophthalmos upon first sight of this mass