Sunday Brunch at Little Goat

It is just as amazing as you imagined.  Stephanie Izard, Top Chef champion and genius behind Girl and the Goat, has nailed it again with Little Goat Diner in Chicago.  She’s so good that when you eat anything she has created, you think, “I thought I knew what great tasted like, but I was so wrong.  THIS is great!”.  And you are sad for a minute because you know she has ruined you, but your plate of heaven quickly distracts you from this miserable thought.

Little Goat 1 blogClockwise, from top left: (1) Husband to the rescue with lattes from adjoining Little Goat Bread.  (2) Kids loved the rotating goat sign.  (3) Smoked Corned Beef Hash with Poached Eggs.  Trust me when I say no hash will ever compare to this.  (4) Waiting for our table with mini-me.  (5) Hannah’s Smoked Pork and Toffee Crunch Milkshake.  Yes, you read that correctly.  (6) A glimpse of the inventive comfort food menu.

Little Goat 2 blogClockwise, from top left: (1) The best 14-year-old on the planet, our son Will.  (2) Chicago el tracks and blue sky.  (3) Leftover hash.  We had to save room for dessert!  (4) Clever check-holding magnet board and the remains of a warm butterscotch caramel-topped banana gelato sundae.  (5)  I wasn’t kidding.  (6) Tempting treats to go at Little Goat Bread.

all photos via the aesthete and the dilettante

Little Goat Diner: 820 West Randolph Street, Chicago, 60607.  Sadly, no reservations.  Open breakfast, lunch, dinner, late night.  Click this link for hours.

Sunday Brunch


There is no easier way to entertain than hosting a weekend brunch.  On Sunday we had family visiting from Cleveland and because I wanted to enjoy our time together rather than spending it darting in and out of the kitchen, I kept everything incredibly simple.  I made these scones (adding the zest of a lemon to the dough), filled my favorite Jill Rosenwald bowls with Greek yogurt, crunchy granola, clover honey and berries from the farmers market, brewed some Illy medium roast, and set out fresh squeezed juice with a champagne option.  The scones were served with lemon curd, wild Maine blueberry jam, and English double devon cream (it was the final day of Wimbledon, after all) and everyone assembled their own yogurt parfaits.


On a side note, I spent several hours on Saturday planting flowers in front of the hydrangeas (better late than never) in anticipation of our company so of course they came to our mud room door rather than the front door and didn’t see them!