'Girl and the Goat' on Serious Eats

Deep Fried Chicago: Girl & the Goat

It could be that the flavors here are more resolute, or that they're painted with broader strokes. Whatever it is, I was continually struck throughout the meal with just how often, and how inventively, the kitchen utilized the deep fryer. More

Scenes from the Green City Market's Chefs' BBQ Benefit

Last night, some of the best chefs in Chicago set up shop in Lincoln Park for the Green City Market's Chefs' BBQ Benefit, which helps raise money for educational initiatives at the market. The original plan was to try and eat every single dish, but considering there were over 80 restaurants at the event, I had to make do with sampling as much as I could. I did pretty well. More

Dinner Tonight: Stephanie Izard's Manila Clam and Sausage Linguine

Stephanie Izard is a Top Chef winner, and her restaurant Girl & the Goat in Chicago is regularly booked for months out. She is known for her affinity with unusual flavor combinations that you'd never think would work—which is exactly what drew me to this dish. Sure, shellfish and cured pork almost always go well together—something I learned from Bill Buford's book Heat, a point he drives home over and over again. But then you take crème fraîche and mix in horseradish, then amp up the whole thing with spicy sambal paste? Too intriguing to pass up. More

Gift Guide: For Chicagoans (Expat and Otherwise)

With the holiday season now in full swing, we've put together a little collection of some of our favorite products from the Windy City, including a collection of food, t-shirts, cookbooks, and other products that we'd enjoy receiving in the mail (hint, hint). So, whether you currently reside in the city or live far away and want a little taste of home, check it out and let us know what you think. More

Making Barrel-Aged Manhattans at Stephanie Izard's Girl and the Goat

Barrel-aged cocktails are all the rage, so it would make sense that one of the hottest restaurants in America, Top-Chef winner and Food & Wine Best New Chef Stephanie Izard's Girl and the Goat, would be jumping on the bandwagon. But, with mixologist Ben Schiller at the helm, simply following a trend isn't enough. It has to be done right. We got a chance to help Schiller prepare one of the first batches of G&TG's barrel-aged Manhattans. More

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