Little Goat
Stumptown Coffee
Ooey gooey cinnabun
Coffee Cake Muffin
Apricot-masala scone
Tempura mashed potatoes – Asian bbq, ranch
Brandade and belly ‘benedict’ – brandade, pork belly, 2 poached eggs, biscuit, kimchi
Shrimp and grumpy goat grits – braised pistachio, Brussels sprout leaves
Bull’s eye french toast – crispy chicken, sweet onion brioche, bbq maple syrup, eggs
Spiced apple pancakes – cream cheese butter, oatmeal crumble, maple syrup
Fat elvis waffles – banana, peanut butter-butter, bacon maple syrup
Cookie Pie
Smoked pork & toffee crunch shake
Peanut butter cookie sandwich
Chocolate chunk cookie
Open from 7am until late and located on Randolph in the Fulton Market there was little doubt in my mind that Stephanie Izard’s second Chicago restaurant, the cleverly named Little Goat, would be successful and considering my single visit to Girl & The Goat I also expected the food to be bold, uncompromised, and delicious – the first two readily apparent the moment the website went live displaying a menu that read like Frankenstein mash-up of comfort foods gone overboard. The question then became, would it be delicious – an answer I decided to find out for myself when I gathered up the family for early Sunday Breakfast.
Arriving shortly after opening – a good plan considering the fact that every seat would be filled by 8:30am – and seated promptly at an oversized booth menus were presented and coffee was poured by a young woman named Yolanda who would prove every bit as friendly as she was capable of keeping my cup of Stumptown’s Hairbender filled throughout our 90+ minute stay. Selecting widely from the large and eclectic menu but requesting that food come out in courses I really cannot say enough about the pacing of our meal, particularly as it is in the restaurants best interest to turn tables given their “no reservations” policy, but in a word it was perfect.
Starting off with pastries and the oft praised fried mashed potatoes I was particularly taken by the muffin and the scone, both available in the bakery/bread shop next door and both a fine balance of sweet and savory with a great crumb and plenty of butter. Moving next to our primary plates, myself going savory for the first time in memory as the ladies each went sweet, I’ll simply say that any chef willing to put brandade on a breakfast menu – particularly with pork belly and kimchi – has guts, and all my respect for making such diverse flavors work so well.
Less impressed by the shrimp and grits, particularly as compared to those at Carriage House the day prior, but more than happy with the delicate pancakes, soft and savory waffles, and particularly the unique toad-in-a-hole-meets-fried-chicken-meets-gooseberries-meets-barbeque French Toast; a dish that much like the belly and brandade simply defies logic in turning out so well.
Clearly not skimping on complexity or calories in any way, desserts would prove equally interesting to the main plates and whether one opts for a simple chocolate chip cookie, peanut butter cookie, cookie pie, or defiantly excellent savory milkshake each one was resoundingly good – the entire meal easily warranting a return visit in the future and, despite the fact that I’ve never seen a single episode of Top Chef, assuring me that Chef Izard deserves every bit of the praise and success that has come her way.