At her Chicago-based restaurant 'Girl & The Goat,' chef Stephanie Izard puts an unexpected twist on contemporary Chicago cuisine. Using unique cuts of meat and fresh, seasonal vegetables, Izard helps to elevate classic Midwestern dishes.
Girl & The Goat is the brainchild chef Izard, who is a native Chicagoan. A celebrated chef who has won a multitude of awards, Izard serves up a family-style menu of boldly flavored foods that are meant to make diners feel at home. Some of Izard's signature dishes include the Wood Oven Roasted Pig Face served with fried potato sticks and the Braised Beef Tongue finished with a tangy salsa verde. While there is a clear emphasis on proteins, Izard also crafts delicious vegetable-rich appetizers, freshly baked breads and indulgent desserts.
With not a single hot dog or deep dish pizza in sight, Girl & The Goat offers a more refined way for those attending Trend Hunter’s Chicago innovation conference to enjoy a taste of Midwestern cuisine.
Key Themes Behind This Trend
- Rustic American Gastropubs
- Opportunity for chefs to put a unique twist on classic regional cuisines, elevating them to a gourmet level.
- Elevated Classic Midwestern Fare
- Disruptive innovation opportunity for chefs to reimagine traditional Midwestern dishes with unique cuts of meat and seasonal vegetables.
- Family-style Menus
- Opportunity for restaurants to provide a dining experience centered around shared plates and boldly flavored foods that evoke a sense of home.
Where This Applies
- Food and Beverage
- Disruptive innovation opportunity for the food and beverage industry to create unique dining experiences that blend tradition with innovation.
- Hospitality
- Opportunity for hotels and resorts to incorporate rustic American gastropubs into their culinary offerings, appealing to guests seeking elevated comfort food.
- Tourism and Travel
- Disruptive innovation opportunity for tourism and travel industry to promote diverse and unique dining experiences as part of regional attractions.
