Goosefoot

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So Goosefoot is not named after the anatomical part of a goose.  It is so called because of a family of plants that the proprietor likes to cook with.  This information is on their website, but I didn’t read it.  It was nice to get the explanation from the chef himself.

I can see why Chicago magazine listed it in their top 20 new restaurants of 2012.  I’m not sure I would place it above Next as the top pick, but it was really very good.  Chef Chris Nugent and his wife were delightful.  She runs the front of the house and he is in the back.  It makes for a warm and friendly evening.

As to the food, everything worked.  One can taste the classical French influence of Chef Nugent’s training in the sauces, which tended to be rich and creamy.  Of course, the quail and beef dishes were favorites, but I particularly liked the Pleasant Ridge Reserve cheese dish that was served with a tapioca crisp.  It is not something you usually experience in a prix fixe menu.  The restaurant is BYOB so bring plenty of wine as the meal lasts a couple of hours.

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