all images are my own

architecture // coffee // gastronomy
photography // chopin // sartorial simplicity
design // science // spontaneity
art // philosophy
and you
Bilinda Butchers 
Miso-butterscotch budino, bacon toffee, glazed pineapple, candied cashews, Girl and the Goat, Chicago
Such a simple, homely presentation, but, the flavors; so amazing and creative.
Wood oven roasted pig face, sunny side egg, tamarind, cilantro, red wine-maple, potato stix, Girl and the Goat, Chicago
While planning for Chicago, I made a list of restaurants I wanted to try. NAHA, North Pond, Avec/Blackbird, LeMercat, and Sable. Her restaurant just never made it onto my shortlist. What a mistake. As it turned out, every single James Beard and Michelin starred restaurant I ate at in Chicago recommended Stephanie Izard’s Girl and the Goat.  So, with 2 hours before my flight, I thought, let’s go. I’m so glad I went. This pork hash makes filet mignon overrated. A cheap cut of meat turned into amazing flavors. I ordered 6 mini dishes —they were so big; more like full size in San Francisco— and I still wanted to order more. Amazing service as well. I told the waiter that I had 45 minutes. I was out the door in 45. Considering the kitchen was slammed because the place was packed; that’s pretty good service. Definitely for foodies and I can’t wait to go back. 
Sugo, pappardelle pasta, rosemary, cape gooseberries, Girl and the Goat, Chicago
So much flavor
Goat empanadas, grilled blueberries, miso-harissa aioli, farm veggie slaw, Girl and the Goat, Chicago
Wood fired scallops, smoked uni cream, sugar snaps, bacon currant, chimichurri, Girl and the Goat, Chicago
New way to prepare scallops.
Kohlrabi salad, fennel, evalon cheese, toasted almonds, blueberries, ginger dressing, Girl and the Goat, Chicago
Girl and the Goat, Chicago
2 hours before your flight. 1 hour to get to the airport. Where do you go?
Girl and the Goat. 6 courses. 45 minutes.
Girl and the Goat, Chicago