Bourdain's Enduring Love for Girl & The Goat
The late Anthony Bourdain’s fondness for Chicago’s Girl & The Goat continues to be a talking point among culinary insiders. Bourdain famously called it his "happy place," and social media chatter still references its chic appeal, underscoring the lasting power of a high-profile endorsement.
Bourdain's praise for Chef Stephanie Izard on his show "The Layover" was effusive; he lauded her as a "tough, determined Chicagoan" and a "very hard-working chef." During his visit, he sampled a range of dishes, including a kohlrabi salad, roasted beets, escargot ravioli, and roasted cauliflower, declaring the restaurant "indeed, a happy place." The endorsement came as Girl & The Goat, which opened in 2010, was already a hot ticket, anchoring the now-famous "Restaurant Row" in the West Loop. The combination of Izard's 2008 "Top Chef" win and Bourdain's high-profile visit solidified its status, making reservations notoriously difficult to secure for over a decade. The menu's staying power comes from its blend of bold, global flavors, with certain items achieving cult status. Dishes like the wood oven-roasted pig face, which Bourdain tasted, and the sautéed green beans have been staples since the beginning, showcasing Izard's philosophy of hitting all flavor points and incorporating a variety of textures in every dish. This success has fueled significant expansion for Izard and the Boka Restaurant Group. The "Goat" brand has grown to include Little Goat Diner, Duck Duck Goat, and Cabra in Chicago, with a second Girl & The Goat location opening in Los Angeles in 2021. A new offshoot, Valley Goat, is also planned for Silicon Valley, focusing on Northern California's produce. Maintaining the flagship's exclusive feel amidst this growth has been a key business aspect. While reservations are booked months in advance, the restaurant strategically holds tables for walk-in guests at the bar and lounge, creating a sense of accessibility for those in the know. The restaurant's design contributes to its lively atmosphere, featuring an open kitchen that allows guests to see the culinary team at work. This intentional transparency is part of the brand's ethos of creating a fun, energetic dining experience that complements the innovative food. Financially, Girl & The Goat has been a powerhouse, with reported annual sales of over $14 million. This commercial success is built on a consistent culinary identity and a keen understanding of hospitality management. Chef Izard has reflected on Bourdain's support, noting that a compliment from him had a lasting impact because he "was not full of shit." His authentic endorsement helped cement the restaurant's reputation not just as a trendy spot, but as a place of genuine culinary excellence.
