Girl & the Goat is a super popular spot in Chicago’s West Loop, started by Top Chef winner Stephanie Izard. It’s known for its fun, shareable plates with bold flavors -- think goat empanadas, crispy pig face, and lots of veggies done in creative ways. The vibe is lively and laid-back, and it’s been a go-to for food lovers since it opened in 2010.



Girl & the Goat has a warm, rustic-industrial vibe with wood beams, exposed brick, and quirky touches like vintage fireboxes and a big goat painting on the wall. The open kitchen and cozy booths make it feel like a fun dinner party in a stylish loft.



The name Girl & the Goat comes from chef Stephanie Izard’s last name, which refers to a type of mountain goat in French. She liked the playful sound of it and felt it was a fun, personal touch—especially after seeing a painting of a girl and a goat that inspired the final name.



There’s a tiny chef’s counter right next to the open kitchen at Girl & the Goat, and it’s one of the coolest spots in the whole place. It only seats a few people, but you get a front-row view of all the action and sometimes even little surprise bites handed over from the line -- perfect for solo dining.



The green beans at Girl & the Goat are a must-order—crisp, charred just right, and tossed in a bold mix of fish sauce vinaigrette, cashews, and chili. They hit that perfect balance of salty, tangy, and umami with just a bit of heat. It’s the kind of dish that turns a simple veggie into something craveable.



A gift from the kitchen - The chickpea fritters are crispy and dotted with crunchy chickpeas adding extra texture. They’re served with a rich, creamy goat yogurt that really brings the dish together. It’s a comforting bite with just the right mix of crispy and creamy.



The pig face at Girl & the Goat is surprisingly tender and packed with rich, smoky flavor. It’s served with crispy potato stix and a perfectly cooked sunnyside egg, adding a great mix of textures and a silky finish.



Every dish is packed with bold flavors and creative twists, making each bite exciting.



Grade: A

Egusi & fufu is a super popular West African dish that’s been blowing up on TikTok lately. It’s made with fufu -- a soft, stretchy dough usually from cassava -- and paired with egusi soup, a thick, hearty mix made from ground melon seeds, leafy greens, spices, and meat or fish. The soup is rich and flavorful, and you eat it by grabbing a bit of fufu with your fingers and dipping it in.



Theoo's African Cuisine serves up authentic African meals right from Dunbar. Egusi and fufu are on that lineup, as well as jollof rice and plantains. The egusi soup is thick and hearty, with ground melon seeds giving it a nutty depth, while tender chicken and leafy greens add layers of flavor. Watch for bones! The fufu, with its mashed potato-like texture, doesn’t have much flavor on its own - but that’s the point - it’s the perfect blank canvas to scoop up the soup and let those spices shine.

In Charleston, there is a home at the corner of Ruffner & Lee that will occasionally put out a sign that says they're selling empanadas. I've caught it a couple times but wasn't in the position to check it out - whether due to time or not having cash on hand.



But then I saw a post in the Charleston Area WV Restaurant Reviews, Promotions, and Discussions Facebook group:

"Peruvian food, takeaway. Big things coming this Thursday! What’s your favorite? If you haven't yet tried the sason, the Peruvian flavor, come this Thursday, We'll be serving in downtown Charleston. Pre-orders only. Choose whichever you'd like to try. We'll also have beef empanadas. Orders by chat. St. After 11:30am. To 2pm.😊"



I put two and two together and realized THIS is the place I've been wanting to try, so I messaged them to pre-prder: chicken paella $10, ají de gallina $10, crema volteada Peruvian dessert $5 and beef empanadas $5.



The empanada was my favorite because the dough was so lovely. Not greasy, a touch sweet, and the filling inside had peas, carrots and raisins.

Chicken Paella is a hearty rice dish originally from Spain, but this version has a Peruvian twist. It features seasoned rice cooked with chicken, peas, carrots and aromatic spices like cumin and paprika, creating a savory, slightly smoky flavor.

Ají de Gallina is a classic Peruvian comfort food made with shredded chicken in a creamy, mildly spicy sauce. The sauce is typically made with ají amarillo peppers, cheese, milk, and bread, resulting in a bright yellow sauce that was rich & velvety and served over potatoes with white rice.

The dessert was like a caramel flan, which had that custardy texture I love.

I enjoyed a lovely early farm-to-table dinner yesterday at Hudson Farms. Chef Matt Welsch of Vagabond Kitchen and West Virginia Food & Farm Coalition made an incredible dish featuring Sugar Bottom Farm honey.



White balsamic and honey marinated chicken breast seared in a cast iron skillet served over buttermilk biscuits with Autumn hash (carrots, butternut squash, beets, brussels, red onion, kale, sweet potato, cabbage, and roasted in honey), and topped with a creamy pan jus, sun-dried tomatoes, fresh basil, parmesan cheese, and sprinkled with some roasted pumpkin seeds.



You can learn more about it in the upcoming Recipes & Roadmaps episode. Stay tuned! And, in the meantime, check out Appalachian Cellar to get your own goodies to make tasty dishes.

Bonci in Chicago serves up Roman-style pizza that’s cut with scissors and sold by weight, making it a totally different experience from the city’s usual deep-dish fare.



The vibe inside is casual and a little quirky, with pizzas lined up behind glass and a laid-back crew keeping things moving.



The crust is light and airy, almost focaccia-like, with toppings that range from classic mozzarella and sausage to more creative combos like zucchini and ricotta or spicy eggplant.



These Bonci pizza slices show off the beauty of Roman-style crust—airy, bubbly, and crisp on the edges. The ricotta and zucchini slice is fresh and light, with creamy dollops of cheese playing against the charred, tender zucchini. The potato slice is all comfort, rich and savory with melted cheese and golden edges.



The Mushroom Rosa slice leans earthy and delicate, with tender mushrooms layered over a subtle tomato base that brings just enough brightness without overpowering. It’s a slice that feels balanced and comforting, especially when paired with Bonci’s pillowy crust. The Prosciutto Cotto is more indulgent—salty, savory ham melted into gooey cheese, creating a rich, almost buttery bite. Together, the four slices make for a great mix: light and fresh, hearty and warm, simple but full of character. Yum.



Grade: A