Subject: Local mother-turns $82 into $8210: Learn More Here

From: "Kelly Frazier" <[email-masked]>
Date: Tue, 11 Nov 2014 01:03:31 -0700

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In closure, let me say that I appreciate Stephanie's work ethic (I follow her on Twitter, and she's a very busy woman), along with everything she's done for the Chicago food scene. Also from my observations of her charity work, I'm sure she's a great person all the way around. I wish her luck in the future, but from other people's reviews noting the same dislikes on the dishes, I hope her career isn't a flash in the pan. If there was any more buzz about the Girl and the Goat, it might as well be a bee. Make reservations. And still expect a wait. Ours was 30 minutes, which we spent by the bar. There's a decent cocktail menu with nothing too fancy. As a whisky drinker, I tried my hand at the old fashioned, a drink I don't normally like (too sweet). The drink was made with Maker's, and I came away impressed. Quickly, the service is quick but surprisingly unchatty, and you'll get multiple waiters bringing you your food. They take the time to explain the dish, which is nice. The decor ma
kes the place extremely loud. And the complaints about the salt are perfectly valid; some of the dishes had too much of it. Overall, a very fantastic evening that left just a smidge to be desired. Our food menu: Corny Goat Cheese Mousse: very delicious, and the goat cheese was very subdued. Came with an awesome corn relish. Pan Fried Shishito Peppers: I thought this dish was fantastic, although every fourth pepper or so is overtly hot. The peppers are Parmesan crusted-ish, which is awesome. Chickpea Fritters: Another solid use of the fried with the vegetable. Perfectly complemented by the sourness of the tomatoes. Roasted Cauliflower: My favorite dish. Amazingly seasoned; the menu says pickled peppers, pine nuts, and mint. I'm not sure if it actually tastes like it sounds, but it tastes fantastic. Seared Flounder: My favorite fish dish. Light and refreshing, almost like a sashimi dish from a trendy sushi place like Uchi in Austin. Sauteed Skate: Good combination of ingredients, but
the salt is clearly evident. Hiramasa Crudo: Nice enough to put the crispy pork belly on the side to accommodate the non-pork eaters. The dish came with caperberries, although I'm still not sure what caperberries taste like. Pan Roasted Chicken: Way too salty. The chicken itself tasted great, but was smothered in a salt sauce with a side of black bean. The watermelon doesn't add anything to dishes like these; I'm not sure why that's a growing trend in fancy restaurants. I can't seem to find the dessert menu online to