Girl & the Goat: Worth the Wait

Photo: Kiditamae

As we were getting up to leave Girl & the Goat last night, I wondered if I should just go ahead and book my next reservation before leaving the building.

We’d endured a four-month wait for a prime Saturday night table. Just like I book my hair appointments or follow up doctor visits before walking out the door, I figured it’s not a bad idea to secure our next dining experience at this Fulton Market hot spot.

And to think, we almost didn’t even go. With some health issues related to diet and an uncertain schedule, we were close to canceling. So close in fact that we neglected to take the reservation seriously enough to secure a sitter. Thankfully, a good friend urged us to go, convinced me I could find enough on the menu that I wouldn’t spend the rest of our date night in the emergency room, and then offered to hang with the kids so we could go out. (Have I mentioned she’s a really really good friend?)

Everything we ordered was excellent, so good that I’ll have a hard time not re-ordering a couple of the same dishes…if they’re still on the ever-changing menu.

Because the servings are relatively small and tapas style, we ordered five dishes and bread. That was way too much for the two of us, but worth the end-of-evening belt loosening.

Here’s what we ordered:

Agave Fleur (me)
3 Floyds/Hop Czar (Sim)
Challah w/ tomato compote and blue cheese butter
Roasted cauliflower
Chickpea fritters
Seared scallops (cooked to perfection)
Wood Fired Walter’s chicken w/ roasted naan and fried pickles (such a delicious combo and incredibly moist)
Goat empanadas

I was delighted by all the varieties of pickled veggies that were served with each of these dishes. Chef Stephanie Izard is truly inspired, from the creative pickling to the superb use of all things goat. I’ll be just as excited to try her new diner, Little Goat, opening nearby in the next couple of months.

And, of course, this blogger appreciated the numerous shout outs on the menu and on the Web to the local and regional farmers whose labors are so prominently featured.