Subject: The Doctors #1 Tip for Perfect-Skin

From: "Skin Secrets" <[email-masked]>
Date: Tue, 25 Nov 2014 07:46:24 -0700

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how I feel. I always feel "caught in the moment" when I'm at Girl and the Goat and it makes me want to order "everything" We opted for a couple of bottles of the fabulously smooth 2010 Lang & Reed Cabernet Franc during dinner that complemented the food exceedingly well. Dinner started with an order of the freshly baked wheat bread and onion brioche accompanied by yummy dips and two platters of warm marinated olives. Our waitress was friendly, funny, and helpful. She told us the rule of thumb was 2 dishes/person. There were four in our party. She told us to take a menu and a pen and mark down 8 dishes we wanted. And away we went. What I love about Girl and the Goat is the preponderance of well executed vegetarian dishes. Kudos to Stephanie Izard and Curtis Duffy who prove that vegetarian can be just as amazing and exciting as meat or seafood. Thanks to these imaginative chefs, my husband who firmly believes himself to be a "meat and potatoes" guy has been cajoled into en
joying vegetarian dishes. The food here is all about the blend of exotic and unique flavors. Nothing is spicy. The roasted cauliflower with parmesan cheese, pine nuts, mint and pickled peppers is a revelation for those who think the word cauliflower and "blah" are synonymous with each other. If you don't believe me; check out Stephanie's video on the dish preparation that ends with a quote from Mark Twain that says "Cauliflower is nothing but cabbage with a college education". The chickpea fritters are melt-in-your mouth divine with a great accent of stewed greens and dribbling goat cheese. The dish is small and a single order wasn't quite enough to go around for a table of four. We didn't order the green beans this go around as it would have been "vegetarian overload" for some. Nonetheless, this is a great dish; I still remember scraping out the last bits of the dish using my bare hands. The best part of the scallops was the sides of shiitake, bok choy, and butternut squash
. The pan roasted artic char was again not so much about the fish but more about the blend of flavors and textures created by the sunchoke, olives, lentils & grapefruit. The oven roasted pig face and the short rib are not to be missed. Do not split an order of either between any more than two individuals as you will be craving for more. My favorite way to eat these dishes is to mix everything on the plate and dive in! The short ribs are melt in your mouth juicy and flavorful with the fried rice, pickled mushroom, and onion salad providing just the perfect subtle kick. Pig Face is an uninhibited medley of pig face patties with gooey eggs, crunchy potato sticks, and drizzles of tamarind vinaigrette, cilantro oil and maple gastrique. Oh Yeah! Dessert was bittersweet chocolate washed down with a double espresso but it wasn't nearly as memorable as the rest of dinner.