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USA Dinner

Bailliage of Chicago, United States of America
Chicago, February 15 & 16, 2016

Savouring more than a dozen dishes in 'Underground Goat'

" Not surprisingly, goat gastronomy was featured throughout the meal but by no means exclusively "

In 2010 the BOKA Restaurant Group opened the nationally-acclaimed Girl & the Goat with celebrity chef and native Chicagoan Stephanie Izard. Almost six years later, it remains one of the city’s most popular restaurants and prized reservations.

Although the eatery was familiar to many attendees, few had experienced the intimate private dining space below Girl & the Goat. Over successive nights (February 15th and 16th) four dozen Bailliage members descended into “Underground Goat” and savoured more than a dozen family-style dishes from the extensive seasonally-changing menu upstairs.

Once led down to the cosy, candlelit wine-storage room, servers poured Champagne Ayala Brut Nature ‘zero dosage’ NV while attendees mingled before being seated at two rustic communal tables.

Professionnel du Vin Jeremy Adler, who is Girl & the Goat’s Wine Director/Sommelier, explained the interesting wines selected from both his wine list and the Chicago Chaîne cellar.

Namely:
- Pinot Blanc, Château d'Orschwihr ‘Bollenberg’ 2013 (Alsace)
- Verdelho, Forlorn Hope “que saudade” 2013 (California)
- Coteaux d'Ancenis Gamay Rouge, Domaine Guindon 2014 (Loire Valley)
- Stellenbosch Shiraz/Cabernet-sauvignon/Merlot, Grand vin de Glenelly 2007 (South Africa)
- ‘Boston Bual Special Reserve’ (Portugal)
    one of The Rare Wine Company’s ‘Historic Series’ Madeiras

Chef de Cuisine Aaron Thebault then spoke about the restaurant’s delectable, boldly-flavoured foods that often incorporate international influences and unexpected twists.

Not surprisingly, goat gastronomy was featured throughout the meal but by no means exclusively. For example:
- Goat liver mousse with cauliflower giardiniera
- Goat empanandas
- Szechuan goat satay
- Whole roasted goat leg served with naan bread, sauces & sides

Underground Goat was an outstanding showcase for Chef Stephanie Izard’s beautifully balanced and flavourful cuisine which was made even more enjoyable by the insightful wine pairings.

Todd Arkebauer
Vice-Chargé de Presse

Photos by Lorenzo Tassone Photography

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