Girl & the Goat Los Angeles ★9.7

Girl & the Goat — Stephanie Izard’s bold-flavor playground

Few chefs command flavor the way Stephanie Izard does — the first woman to win Top Chef and a James Beard Award-winning chef whose Chicago flagship became a national phenomenon. In 2021 she brought Girl & the Goat west to the Arts District, and the LA edition is no copy-paste: same fearless palate, new Californian produce, and a menu that swings from goat confit to kalbi short ribs without missing a beat.

The concept

Everything is built for the middle of the table. Izard’s cooking pulls from wherever flavor lives — Southeast Asia, Korea, Mexico, the American South — and stacks sweet, sour, funky and crunchy into plates designed to be argued over. A wood-fired hearth anchors the kitchen, and the produce-heavy LA menu shifts with the seasons.

What to order

The green beans with fish-sauce vinaigrette and cashews are the signature for a reason — order them first. The confit goat belly is the dish that explains the name; the wood-fired broccoli with shrimp crunch and blue-cheese labneh shows the LA kitchen at its most inventive. Round out with chickpea fritters with goat yogurt and tamarind, the goat curry with masa chips, or kalbi short ribs, and land on the mango sticky rice with tamarind sorbet for dessert. Sunday brunch has its own cult following.

The space

A big, light-flooded room in the Arts District done in boho-chic: linen tones, warm wood, greenery everywhere and the open hearth flickering at the back. It hums from lunch through dinner — energetic but comfortable, with none of the warehouse gloom of its neighbors.

Who it’s for

Adventurous groups who share everything, fans following Izard’s career west, vegetable lovers who want their produce grilled over fire, and celebration dinners that prefer bold over formal.

Frequently asked questions

Do I need a reservation? Yes for prime dinner slots — it books out well ahead. Lunch and weeknights are notably easier.

How many dishes should we order? Plates are made for sharing — three to four per two people, adding as you go, is the house rhythm.

Do I have to eat goat? No, but you should: the confit goat belly converts skeptics nightly. The menu is broad enough either way.

Is it vegetarian-friendly? Very — the vegetable section is arguably the strongest part of the menu, hearth-fired and boldly sauced.

Is there brunch? Yes — Sunday brunch, where several dinner signatures reappear alongside morning-leaning plates.

Opening hours