While she whips up Mediterranean/Asian/New American digestibles, Boka master mixologist Ben Schiller slings drinks (his seasonally inspired cocktails are ideal for food pairings).
We asked Schiller to match his sips with a few of Izard’s dishes. Think of it as your goat-to guide (ha).
Dish: Roasted beets, green beans, white anchovy, and avocado creme fraiche.
Drink: Before and After (Plymouth gin, Aperol, Averna, and Carpano Antica).
Details: The cocktail’s bitter, clean, sharp taste nicely balances earthy beets.
Dish: Smoked Cooper River salmon, mascarpone mousseline, and rye cracker.
Drink: Smoking Jacket (applewood-smoked Evan Williams single-barrel bourbon, house grenadine, and lime).
Details: The simple, acidic cocktail cleans up salmon’s fishiness.
Dish: Grilled lamb ribs, sweet onion BBQ, grilled avocado, and pistachio picada.
Drink: Tempest (Falernum, ginger syrup, lime, and Cruzan Black Strap Rum).
Details: Schiller’s house-made Falernum has nearly twenty herbs and spices, making for an aggressive cocktail with hits of spice and ginger. It harmonizes well with the big flavors of lamb and balsamic.
Girl & the Goat, 809 West Randolph Street, at Halsted Street (312-492-6262 or girlandthegoat.com).
Photo: Courtesy of Girl & the Goat