Girl & the Goat
"It’s a rustic restaurant with a bit of bad ass," says <em>Top Chef</em> Season 4 winner Stephanie Izard about the spot she opened with Boka co-owners Kevin Boehm and Rob Katz. Using Spanish, Italian and Southeast Asian ingredients, Izard changes the menu frequently, creating unique dishes like a clever play on surf and turf: lamb-stuffed calamari topped with marcona-almond butter. On the drinks list: a custom-blended Girl & the Goat wine from Saviah Cellars in Walla Walla, Washington, and beer collaborations with Three Floyds Brewery.
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