A signature vegetable dish that proves vegetables can anchor a table. The char from the wood grill adds depth, while the smoky blue cheese cream and spiced crispy breadcrumbs provide textural contrast. Reviewers consistently note this as a highlight, often ordering a second portion.
Tips from diners
Order two—many diners find one broccoli course isn't enough once they start eating it.
Share this family-style with other vegetable dishes for contrast.
A meat course executed with confidence. The short ribs are cooked low and slow, then finished high to render the exterior crispy while keeping the meat tender inside. Multiple reviews call out the texture contrast as a highlight.
Tips from diners
A crowd-pleaser at the table—order this and share with someone who appreciates meat.
A creative East European-inspired course that balances sweet corn with savory accompaniments. The handmade dumplings showcase the kitchen's technical skill, and the relish adds a fresh, acidic note that cuts through the richness.
Tips from diners
Menu rotations mean this might not always be available—ask your server about seasonal swaps.
A restaurant staple that showcases the kitchen's ability to elevate simple ingredients. The oysters are roasted until they release from the shell, then topped with garlic butter and breadcrumbs for a crispy finish.
Tips from diners
Start with the roasted oysters—they're a signature and give you an idea of the restaurant's approach.
A playful nod to the restaurant's name, this dish showcases the restaurant's commitment to nose-to-tail cooking. The goat belly is confit-tender and rich, with a perfectly rendered skin providing contrast.
Tips from diners
Don't skip this if you're unfamiliar with goat—the presentation and execution make it approachable.
Girl & the Goat opened in 2010 as one of the first restaurants on Chicago's Restaurant Row in the West Loop. Executive Chef Stephanie Izard, the winner of Top Chef Season 4, leads a kitchen that draws inspiration from her travels around the world while maintaining a commitment to bold, globally-influenced cooking. The 122-seat restaurant's family-style menu celebrates vegetables, seafood, and meat equally.
Book via Tock 30 days in advance. Friday and Saturday slots fill quickly.
Order family-style with at least one vegetable, one seafood, and one meat course per two diners.
A 4% surcharge has been added to all checks. Budget accordingly, but value remains strong.
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