Subject: Find-out how you can-secure yoru home from anywhere

From: "Wireless Security Cameras" <[email-masked]>
Date: Mon, 08 Dec 2014 14:14:07 -0700

Can't view the pictures below? Go here

Excellent service and atmosphere, even at 4:30--which is when we had to eat to still catch our flight that night! I was in a happy-food-induced nap state the whole flight I came here on my first trip to Chicago (mostly to eat at Next) and decided to try this solo one night. Since I didn't have a reservation (and was a solo diner) I sat at the bar to eat. Food: Pig Face, that's all I really need to say about the food. Well not really, there are a lot of of great things. Being solo is a disadvantage here because most of the plates are meant for sharing. The waitress recommended 2-3 dishes per person, so i decided to try 3 or 4 and skip dessert. The pig face was amazing and I wish I had some right now. I remember the duck tongues being really good, as well as the goat carpaccio (my first raw goat). As I said before, it was my intent to skip dessert, however when i say the chocolate sorbet with gooseberries and foie gras marshmallow I knew I had to try it. It might have been the bes
t thing of the night. Drinks: I decided to try beers that night so I cannot comment on the wines or cocktails, but there are a great selection of local and lesser known beers. I had a few and they were all very good and very different. 100. A special review. To me. At the very least it represents my having patronized 100 businesses. Some of them were pretty good. Some of them... served food. As with the businesses they evaluated, some of the reviews were pretty good. Others were... grammatically correct. But still, 100. That has to count for something, right? That's got to be worth at least a pat on the back. Well, for my 100th I elected to review a favorite meal. In years of watching Top Chef I have oft been insanely jealous of the judges. It didn't seem fair that week after week they got to taste the wondrous creations of aspiring chefs while I watched seated with my TV dinners. So when an industrious friend secured a reservation at Girl and the Goat, I jumped at the chanc
e to sample one of Top Chef's finest alumni. In the weeks leading up to the dinner I could hardly contain my excitement. Yet, in the back of my mind I couldn't help but feel I was setting myself up for disappointment. The day finally arrived. I got to the restaurant well before my dinner companions. There was no way I was going to be late for this meal. The hostess directed me to the bar area and a very helpful waitress guided me through their beer menu. As I awaited my friends I had a chance to study the restaurant. It had a warm open feel to it. The place was bustling with excited diners and eager service staff. In the open kitchen area cooks were busy preparing meals directed by none other than Ms. Stephanie Izard. As soon as my friends arrived we were led to our table. Have you ever received a menu and wanted to try everything on it? That was the case here for me. Luckily I am blessed with friends who have a similar enthusiasm for food. We each selected two dishes to
share. My expectation when I ordered the Crisp Soft Shell Crab and the