EPTThe restaurant was opened by season 4 "Top Chef" winner Stephanie Izard, being a huge "Top Chef" fan, it was definitely a place I needed to visit.
Bread: Stecca with anchovy butter and garlic oil
![[image loading]](http://dl.dropbox.com/u/20968/photos/2011.02.17.Girl.And.Goat/IMG_1886.JPG)
The bread was very tasty, and I absolutely loved the anchovy butter; the garlic oil was slightly too bitter for me.
Green beans:
![[image loading]](http://dl.dropbox.com/u/20968/photos/2011.02.17.Girl.And.Goat/IMG_1895.JPG)
This was actually my least favourite dish of the night. All the beans were cooked differently: some were burnt, some were rather raw, and some were cooked perfectly. I don't know if this was done intentionally to create textural complexity, but I didn't want to play Russian roulette with the beans. The sauce was rather salty, the beans on top were nice, the bottom ones were noticeably more salty because they'd been soaking in the sauce longer.
Goat, pork and veal sugo:
![[image loading]](http://dl.dropbox.com/u/20968/photos/2011.02.17.Girl.And.Goat/IMG_1889.JPG)
This was a very tasty dish, and highly recommended. The flavour and texture of each individual ingredient really came together for me, and I developed more infinity towards this dish as I was eating it, I just wanted to keep on eating. The pappardelle was nicely cooked and very flavourful, and I particularly enjoyed the contrast between the veal, pork and lamb. The goose berries also added a very refreshing taste, a burst of acidity when I wanted a break.
Braised beef tongue:
![[image loading]](http://dl.dropbox.com/u/20968/photos/2011.02.17.Girl.And.Goat/IMG_1904.JPG)
Tongue is probably my favourite part of meat from a cow, and I really enjoyed its raw flavours presented in this dish. The masa was nice and crispy, and the sauces were spot-on. This is a great dish to order if you like the tongue.
Wood oven roasted pig face:
![[image loading]](http://dl.dropbox.com/u/20968/photos/2011.02.17.Girl.And.Goat/IMG_1914.JPG)
This was by far my favourite dish of the night. The meat was crispy, tender, juicy, fatty, and everything you want it to be. It's like eating bacon an pulled-pork at the same time. The tamarind provided it with a nice balance of sweetness and sourness; the potato sticks gave it a great texture; and the egg on top was just heavenly and augmented the dish to a completely different level.
![[image loading]](http://dl.dropbox.com/u/20968/photos/2011.02.17.Girl.And.Goat/IMG_1925.JPG)
The lovely cooks
Also, a big shout out to Mystlord and Milkis for meeting me and having dinner with me earlier! I was very disappointed to find out Milkis is in fact a dude =/ (reference below):
http://www.teamliquid.net/blogs/viewblog.php?topic_id=193867
