Next door to Stephanie Izard's Little Goat diner is Little Goat Bread, which serves three kinds of soups, a kale salad, and six different daily sandwiches.
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Little Goat's All American burger is good for traditionalists, but if you're willing to explore, definitely try the Korean Burger with a goat patty, kimchi, bacon, fried egg, and spicy mayo.
As all nachos should, the Machos Nachos at Little Goat look like an absolute mess, but there is an underlying method to this madness that separates it from most others.
I'll get this out of the way at the beginning: Stephanie Izard's second restaurant, Little Goat, is an actual diner. It's not diner-esque or reminiscent of the idea of a diner some marketing person dreamt up, but an honest-to-goodness diner with breakfast all day, milkshakes, and 75-odd other things on its massive menu.
The wood oven roasted pig face at Girl & the Goat is exactly what it sounds like: parts of a pig's face are roasted in a wood fired oven. I couldn't wait to get behind the scenes to document how this dish is made from scratch.
In case you hid in the shadows for the past week trying to avoid the scorching 100 degree heat, there were some serious developments on the fried chicken front. Two of Chicago's most prominent chefs, Stephanie Izard and Jared Van Camp, both announced separate plans for fried chicken joints.
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.
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.
Check out what food events are scheduled for this weekend, including a chef demo with Stephanie Izard from Girl & the Goat.
This recipe from Stephanie Izard is among the best tomato soups I've ever made. The secret is not only to use apples, which help thicken the soup give it some body, but also to skip the stock and use apple cider instead. Along with white wine, it adds acidity and sweetness, which are also the best qualities in a good tomato. A hit of sambal paste (a vinegary, chile condiment) gives it a tantalizing kick. The result is an intense base of flavor, rich and satisfying.
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.
Last night I was trying to explain to a friend how much I enjoyed this one recipe from Stephanie Izard's new cookbook, Girl in the Kitchen. Turns out I was preaching the choir, as we had both apparently purchased the book, looked through the whole thing, and decided to try this exact same recipe.
Whenever I think about pork and apples, my mind usually imagines inch-thick chops with cooked apples along the side. (Hey, it's not a bad thought.) But this pair can also combine in other interesting ways. That's the lesson I learned form this recipe in Stephanie Izard's Girl in the Kitchen, which spruces up a quick ragu with browned bits of pork and loads of sliced Honeycrisp apples. The result is surprisingly light and relatively easy to put together.
In the latest episode of her video series Tasty Life, Top Chef Season 4 winner Stephanie Izard visits a pig farm in Wisconsin in an attempt to learn where her food comes from. After witnessing a pig being slaughtered, she cooks a dish with the pig's tongue. (Warning: If pig guts make you feel squeamish, you may not want to watch this video.) Watch the video after the jump....
"Tasty and not too dry." It was only right to have goat with someone opening a restaurant called the Drunken Goat this fall in Chicago. Sadly, it was a bit nippy for curry goat and oxtails from Jamaican Dutchy's Midtown...
"My manager has me on Twitter now, which reminds me, I should go update that." Yesterday, we caught up with Stephanie Izard, last season's Top Chef winner. She's a busy woman, opening her new Chicago restaurant, The Drunken Goat, this...
A photo of Stephanie Izard, the winning Chicagoan of last season's Top Chef, appeared on the show "What's Cookin' with the Republicans!" without her consent, reports the Chicago Sun-Times. The show features a cooking segment inside a local Chicago restaurant, followed by a roundtable discussion led by Cook County Republican Tony Peraica, who is also running for Cook County State's Attorney. The logo features Izard next to Peraica, but Peraica had no clue who she was. The show's producer and fellow Republican Dan Schmitt said he picked her because she resembled one of his old girlfriends, and overall, "looked generic."...