“Back in July nationally acclaimed and James Beard award-winning Chef Stephanie Izard and James Beard award-winning Restaurateurs Rob Katz and Kevin Boehm of BoKa Restaurant Group, debuted the long-awaited West Coast version of the popular Chicago restaurant, Girl & the Goat, to Downtown Los Angeles. Since the restaurant’s expansion announcement in 2018, Angelenos and Izard fans have been anticipating the Arts District opening and with the recent resurgence and lifted restrictions within the city, Girl & the Goat has now enthusiastically joined the Los Angeles restaurant community. True to the restaurant’s midwestern roots and Izard’s signature, globally-inspired culinary style, Girl & the Goat’s West Coast menu is a combination of both signature dishes from the Chicago location and new, seasonal dishes that heavily rely on California’s bountiful produce and local ingredients.”
“Located within the new Mateo complex in the Arts District, Girl & the Goat is the first restaurant outside of Chicago for both Izard and BoKa Restaurant Group. As Executive Chef and Owner, Izard leads the restaurant’s menu development and creation, while overseeing front and back of house operations. For this expansion, the opening team includes a mix of both veteran BoKa team members and local hospitality professionals. Jason Beliveau, a longstanding BoKa team member, serves as Chef de Cuisine. Behind the bar, Mike Zell, who worked at a handful of Izard’s concepts in Chicago, is charged with creating and executing the seasonal cocktails, while Wine Director Ken Fredrickson leads the wine list development.”
“Served family-style, Girl & the Goat’s Los Angeles menu is a combination of dishes that have become staples at the Chicago restaurant as well as new, undeniably-California dishes. Fans of Izard will recognize signature Girl & the Goat dishes, such as Wood Grilled Broccoli, Sautéed Green Beans, Goat Empanadas, and Chickpea Fritters. Along with the classics, new dishes exclusive to the West Coast include Pork Belly Salad, Roasted Beet Salad, Goat Curry, and Pan Seared Opah. For dessert, Izard’s playful and nostalgic dishes include Choco Choco Choco Taco, “Garretts” Popcorn, and Tres Leches. For weekend brunch, standout dishes include Potato “Banh Xeo,” Everything Crumpets, Parathas, and PB & J Pancakes.”
“Izard plans to regularly update the menu and showcase the abundance of seasonal produce through new relationships with local vendors and purveyors. The focus on seasonality extends to the cocktail list, where fresh interpretations of popular cocktails, such as a bee’s knees and spicy margarita, make an appearance. With a focus on sustainable and organically made wines, the 80-label list includes a mix of wines from around the world including selections from California, Oregon, and France. An approachable 24-label by-the-glass list encourages guests to have fun and experiment with different, and perhaps new to them, selections on the wine list.”
Next up for Chef Stephanie is the launch of Cabra Los Angeles located on the spacious rooftop of the Hoxton Hotel (with panoramic views of Downtown Los Angeles) in the former home of Pilot. It’s Izard’s play on the cuisine of Peru with Japanese and Latin influences.
Chef Stephanie again takes a break from her busy kitchens and rejoins us.