Girl and the Goat

Modern American

  • 94

Top Chef Stephanie Izard works her culinary magic in the West Loop at her flagship, meat-centric restaurant, the Girl and the Goat. Exposed beams and a rustic room flanked by communal oak tables set the inviting tone, marked by the signature animated painting of a girl and a goat. The open kitchen, with its wood-burning oven, turns out favorites like roasted pig face, ham frites with smoked tomato aioli and cheddar beer sauce or for a meatless option, chickpea fritters.

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What the Food Critics are Saying

“Izard is at her flavor-layering best with an inventive surf-and-turf of sashimi-style hiramasa (a farm-raised amberjack) and crisp pork belly, contrasting the pristine, clean flavors of the fish with the indulgent richness of the meat, using sliced caper berries, bits of Meyer lemon and squiggles of chile aioli for her tart, sweet and spicy accents…Parmesan-laced shishito peppers are a delight, and the thin-sliced, still-crunchy cauliflower bits with pickled peppers are a revelation, but the sauteed green beans, tossed in a fish-sauce vinaigrette with hints of sambal and Dijon mustard, will change your life…The parade of hits includes rabbit rillette, the shredded meat bound inside rice-paper crepes above sweet-garlic puree and below a spicy-vinegary carrot giardiniera; chewy flatbread pizza with smoked-goat and tart-cherry toppings; and hefty scallops over braised veal with marcona-almond butter.” – Chicago Tribune

“[Chef Izard] has got an unusually apt sense of balance, and if she’s not symbolically throwing down a challenge to some of her West Loop neighbors, she is at least lightly teasing the diners. Dubious about the combination of chickpeas and mozzarella? She’ll prove you wrong. Not sure you think a kohlrabi salad can compete with a braised-goat flatbread? …That kohlrabi, tossed with aromatic fennel and toasted almonds, is the best salad you’ll spend money on this year. When it comes to dessert, Izard seems to be daring the diner. The best of the four, doughnut-like potato dumplings, is paired with lemon-poached eggplant, and it is a dare worth taking again and again.” – Time Out


The always-bustling space, designed by 555 International, is rustic, warm, and edgy. Converted from a pair of industrial buildings, the setting features soaring ceilings, exposed beams, a dramatic charred cedar wood wall partition, and a brick wall displaying a colorful painting of – a girl and a goat. Weighty communal tables flank the massive, architectural open kitchen. A comfy bar/lounge (known for creative cocktails) is the perfect spot to begin or end the evening.


  • Michelin Bib Gourmand 2015-2016
  • Number 18: Phil Vettel's Top 50 Restaurants 2016 - Chicago Tribune
  • Best Small Plates Restaurant in Chicago – Zagat
  • 38 Essential Chicago Restaurants 2014 – Eater Chicago
  • Stephanie Izard, Best Female Chefs in America 2015 – Thrillist
  • Stephanie Izard: Winner, James Beard Award for Best Chef: Great Lakes 2013
  • Zagat rating of 27 out of 30

809 W Randolph Street
Chicago, IL 60607

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  • Price Range: $$$
    Atmosphere: Modern, Rustic, Trendy/Scene
  • Dress Code: Casual
    Good For: Foodies, Hot Spot, Meet For A Drink
  • Noise Level: Average
  • Wine Spirits: Full Bar
    Phone: (312) 492-6262
  • Private Dining Room: Yes