Little Goat Bakery

Stopped by on opening day for the retail bakery/sandwich side of Little Goat. The main diner will apparently open in a few weeks. Now open from early morning until about six pm. They were offering about seven bread items, a couple of soups, three or four sandwiches and beverages including coffee and espresso. You can eat at the lunch bar which will apparently turn into the bar for the diner in the evenings once the liquor licence is obtained or take it to go. I was on my way to a home party so I picked up a couple of loaves, but first I was able to taste most of the bakery items. I tried a crusty rye served now at GatG which was crusty and delicious, A sweet onion brioche type concoction that was redolent of the flavorful ingredient and a couple more that I cant remember 24 hours later. They were all enjoyable, I am just getting a little weak in the brain and cannot remember what they were.

The three dollar baguette was outstanding (I ate it with a bowl of red beans and rice prepared by a native of La. Six hours of simmering with a couple of ham hocks.). The eight dollar bacon and cheese sourdough had a great smokey flavor and crunchy crust. The inside contained large diced pieces of the pork. Much more interesting and complex than the long loaf, but I can't say it was better. Both absolutely worth the stopping for. Baguette one of the better bargains I have found in a while.

Additionally, I was seduced by a HoHo looking creation at the checkout. It called to me; I bought it; I ate it in three bites four feet from the door. Basically a mint flavored HoHo. Best HoHo i've ever eaten, but still a HoHo. If you are Jonesing for a Hostess treat, run there.


820 W RANDOLPH ST. CHICAGO, IL 60607 • 312.888.3454

I had a gingerbread muffin that was only so-so, not very gingery at all. The bacon and cheese bread I sampled was indeed wonderful. I also snagged a pretty simple roast beef on sourdough sandwich, which was wonderfully satisfying and high quality. I usually go to Publican Quality Meats nearby for lunch, but sometimes their sandwiches are a little over-complicated and I find their bread often excessively chewy, causing the pork belly/vegetables/whatever to fall out messily.

How awesome is that section of W Randolph becoming? And what's the optimum balance between these newfangled restaurants cropping up, versus the meat wholesalers that gave the neighborhood its character to begin with?

I visited Little Goat Bread this morning and had two bagels and a croissant. The plain bagel was stellar and easily the best plain bagel I've ever tasted (yes, bold words) thanks to wonderfully developed flavor and the perfect amount of chew. In reality, there is nothing plain about this bagel and they could make a great run of it in NYC.

Another bagel featured raisins, fennel and cheese and this was not as big a winner for me, but had a lot of potential. The texture was still perfect, and the savory cheese seemed to pair well with the raisins and fennel, but there was just so much cheese (and powerful too) that it really overwhelmed and sort of masked the raisins and fennel and the terrific dough flavor. Cut back on the cheese a bit and you've got a real winner I think.

The croissant, however, was a real miss. It was dense, not layered, not flaky, slightly burnt tasting on the outside. But hey, these guys have been open a couple of days so bumps have to be expected and I wouldn't hesitate to try one again. But inspect them - they didn't even look quite right and that should have caused me to re-think ordering one.

Service was very friendly and very efficient. Looks like a great addition to me.

I am very excited for this place (if only for the bread). Each time I go to Girl & The Goat it is an internal struggle of whether or not to get bread because on one hand I want to save room to eat more and on the other it is really freaking good. I'm glad that I can now have my bread and eat it too, if you will, by just getting some to go from the bakery and not having to get it at the restaurant.

Does the bakery sell the delicious butters they have a G&tG? Specifically chicken liver butter...

Anyone have any pics of the type of breads they are selling? I hope it's fresh, European style baguettes.

While all bets may be off as they get their footing and open the diner, they do have the butters currently, along with hummus and prepared salads in a refrigerator case. I didn't see baguettes today, but they are indeed on the bread menu. They were liberally sampling every baked good on hand; I got to try the gamut from the gingerbread and espresso-banana muffin (the first relatively bland as mentioned above, though moist; the second lovely) to the two conchas - the chocolate was stellar, bitter and rich - the work-in-progress croissants, and the bagels. What was labeled as plain on the tray at the bar had a distinct sourdough flavor and aroma. Nice structure and flavor, on the slightly large side, though I'd still clearly take an H&H (RIP). The everything bagel, which I bought for $2, was a disappointment; it had the sweet components of everything as well (cinnamon, maybe some ginger), not enough salt, and no external seeds or onions.

The $9 beef sandwich was rewarding. In addition to the house kimchi and bread and butter pickles there was a mess of excellent fried onion strings. Horseradish was in more of a cream cheese schmear [nod to KZ; they also asked if I wanted the abovementioned bagel toasted] than a sauce or puree. Beef was thinly sliced, not particularly rare, but flavorful. House sandwich ("fat") bread was delicious, even malty. The accompanying pickle was very soft and undersalted but had a nice vinegar tang and garlic finish.

It looks like they're aiming to have some rotating items in addition to the daily staples. The space is very sharp, including a covetably outfitted coffee bar (prices are surprisingly sane) and mirrored eat-in counter. I do wonder how they'll handle takeout orders when it gets really packed; not much waiting room. I admire what they're aiming for, and already achieving with the sandwich and conchas.

BR wrote:I visited Little Goat Bread this morning and had two bagels and a croissant. The plain bagel was stellar and easily the best plain bagel I've ever tasted (yes, bold words) thanks to wonderfully developed flavor and the perfect amount of chew.

Don't know about best I've ever had, but the plain bagel at Little Goat Bread was damn good, damn good indeed. Friendly efficient staff, welcoming comfortable space with a birds eye view of the bakers, Little Goat is off to a great start.

Little Goat Bakery, count me a fan!

They now have an assortment of pickles, harissa, and pate for sale.

My co-workers and I had the chili today. It was really nice and hearty, with lots of meat and just a few beans. The toppings were a nice treat too- what looked like goat cheese mixed with butter, sour cream, and little crunchy croutons. The small size is a bad deal, as the larger size is much larger and only two dollars more.

Here's a few pics of the "Grumpy Goat Golden Raisin" bagel I had at breakfast with Gwiv yesterday...it had the perfect bagel texture, hard to find in Chicago....I choose a salmon something or other smear (they have a selection of smears - 6 maybe?) ...which complemented the bagel nicely

Everything is definitely fresh, we also sampled a few breads and muffins they had out - a really good sweet onion brioche, and a few others that I can't entirely recall.

Warm space, owners and directors of Boka group were onsite to welcome the new space. Great vibe!

A customer next to us at the counter ordered a beef sandwich, and it looked terrific! I'm headed down to Fulton market today, and I think I may stop by to try a few of their sandwiches...
They started serving beer yesterday, and we met/were served by an enthusiastic beverage director that I'll be sure to pay a proper visit to when it's after 1pm, or I'm ready for a beer prior to that

nice work BOKA, I'm sure this place will be a hit - stop by today before it's impossible to find a seat, although right now it's surprisingly accessible. (Gwiv and I both parked right in front and had room for an hour long meeting at the counter at 10am).

...as promised, I stopped in yesterday for a sandwich. I was solo, so (despite wanting to try several of them) I ordered only one: The Shrimp. Made fresh to order, with a chunky shrimp salad - this sandwich was one of the better seafood salad concoctions out there... Large, fresh tasting shrimp lightly dressed with a spicy mayo, piled on a soft potato bun that tasted like it was made an hour prior (and it probably was), layered with some finely shredded lettuce, fresh avocado, and extra-crunchy masa chips (which really added a nice texture contrast to the sandwich, a nicely balanced salty crunch amidst several soft ingredients).

This sandwich was well worth the $10 - and I probably only needed half of it.

It's nice to see the big-wigs there taking care of the place while it's first opening. Kevin (Boehm) was wearing a cap and t shirt working alongside the others "bees" serving orders/coffee/etc., bakers were kneading away under watch of the head-bread-head Greg Wade behind a wall of glass - fun to watch. And, Stephanie herself made my sandwich, which may seem slightly insignificant, but to me it says that they are paying special attention to every detail while getting this place going; and no one is too talented, important, or famous to do the small things in this place. Sandwich assembly is far from the top-of-the-list of culinary skills, but there is still a right and wrong way to do it: they are making sure everything is perfect.

really interesting information on their website about the "bread program" (not a common term, but I think their bread deserves to be referred to this way, seeing that they have such passion for a commonly overlooked element of the meal)
http://www.littlegoatchicago.com/bread/

This will definitely become a regular stop for me, being only a few blocks from Fulton Market. I snapped a couple photos, not great as I consumed the sandwich on my lap in front of Wichita Packing company...but photos nonetheless.

i stopped by for breakfast on saturday and really loved the room (comfortable bar stools with purse/coat hooks underneath), and friendly efficient staff. i had an excellent, if overlarge scone and some mediocre earl grey tea from rare tea cellars. i'm very picky about scones- they're usually the wrong texture and too sweet. this one (apricot with a hint of masala), was perfect: a little dry and crumbly, and not too sweet. i also took home a couple of individual sweet onion brioche which are completely addictive. alas, i found the plain bagel disappointing. it was wonderfully chewy, but i thought flavor was lacking. it didn't even smell good. i think the wood oven baked bagels at Reno in logan square are much better. but i 'll certainly try another one some day, as long as they expand their repetoire- i don't like 'everything' bagels, nor will i eat a bagel with raisins in it. strictly savory for me when it comes to bagels. it's extremely exciting that in the space of 1 month we now have 2 promising places for bagels right here in the city.

i also traded half my scone to 2 interesting women sitting next to me at the bar. in exchange i got half of their egg salad/pimiento cheese/pickled onion/sweet pickle sandwich. (little goat was making sandwiches earlier than 10 am in spite of the sign saying they wouldn't.) i had that later for lunch and absolutely loved it. the pimiento cheese was overwhelmed by the other ingredients, but i never say no to pimiento cheese. this is not a sandwich for those who go for strictly savory, as it was quite sweet.
no surprise that this place is running smoothly right from the getgo; not with the boka group in charge. i was told the diner opens this thursday, and i'm keeping my fingers crossed that the food is genuine diner food.

justjoan wrote:i'm very picky about scones- they're usually the wrong texture and too sweet. this one (apricot with a hint of masala), was perfect: a little dry and crumbly, and not too sweet.

That is how I like scones, too: "dry and crumbly." I don't much like the more cake-like scones...but I eat those, too.

Little Goat (and Reno, for that matter) are both closed today. This has been a public service announcement for the bagel searchers in the audience.

stevez wrote:Little Goat (and Reno, for that matter) are both closed today. This has been a public service announcement for the bagel searchers in the audience.

ha, ha! much appreciated steve. i have eaten quite a few these last 2 weeks--what a pleasure it's been, too.

justjoan wrote:

stevez wrote:Little Goat (and Reno, for that matter) are both closed today. This has been a public service announcement for the bagel searchers in the audience.

ha, ha! much appreciated steve. i have eaten quite a few these last 2 weeks--what a pleasure it's been, too.

I found out the hard way!

justjoan wrote:alas, i found the plain bagel disappointing. it was wonderfully chewy, but i thought flavor was lacking. it didn't even smell good. . .

no surprise that this place is running smoothly right from the getgo . . .

I'd say that given the croissant I had, and what seems to be the difference in the plain bagels we experienced, that it's not quite running as smoothly as it probably will be. But I'm not so surprised by any growing pains - it's not a one-woman shop and they're getting used to the doughs, equipment, etc. Now I don't know what happened to the plain bagels over several days, but perhaps demand was such that they didn't have as much time as desired to develop the right flavor in the dough. The one I had was akin to sourdough.

In any event, I'm looking forward to watching them grow and thrilled to have a new bread operation in town.

David Hammond wrote:

justjoan wrote:i'm very picky about scones- they're usually the wrong texture and too sweet. this one (apricot with a hint of masala), was perfect: a little dry and crumbly, and not too sweet.

That is how I like scones, too: "dry and crumbly." I don't much like the more cake-like scones...but I eat those, too.

One vote for cakey scones. Dry & crumbly scones make me think stale & leftover. That just makes me think of food for street urchins, not something I would pay to eat.

pairs4life wrote:

David Hammond wrote:

justjoan wrote:i'm very picky about scones- they're usually the wrong texture and too sweet. this one (apricot with a hint of masala), was perfect: a little dry and crumbly, and not too sweet.

That is how I like scones, too: "dry and crumbly." I don't much like the more cake-like scones...but I eat those, too.

One vote for cakey scones. Dry & crumbly scones make me think stale & leftover. That just makes me think of food for street urchins, not something I would pay to eat.

I bought Little Goat scones on Saturday -- a couple of apricot and a couple of fig -- and thought they were exceptional. They're crumbly, yes, but in a way that's reminiscent of good shortbread. And they didn't taste overwhelmingly of baking powder, which is often a scone-related peeve of mine.

I wasn't wild about the cinnamon rolls or the everything bagels; thought the Angry Goat bagels were interesting but not transcendent.

Does anyone know when the diner is slated to open? I may have missed it up thread.

pairs4life wrote:Does anyone know when the diner is slated to open? I may have missed it up thread.

it opens tomorrow,. if it sticks to it's official scheduled hours, that'll be at 7am and it'll close at 2am. i just came from the bakery; the dining room looks ready to go; very beautiful with booths in the windows on the randolph st. side. the actual menu won't be revealed until tomorrow.

justjoan wrote:

pairs4life wrote:Does anyone know when the diner is slated to open? I may have missed it up thread.

it opens tomorrow,. if it sticks to it's official scheduled hours, that'll be at 7am and it'll close at 2am. i just came from the bakery; the dining room looks ready to go; very beautiful with booths in the windows on the randolph st. side. the actual menu won't be revealed until tomorrow.

Thanks . This thread has got my goat up since I'm dying for more. I know, I know I couldn't resist.

i just finished half a shrimp salad sandwich from little goat and i'm really impressed. its 2-0 so far on the sandwiches. the egg salad/pimiento cheese was also fat and flavorful and different. i'm saving the other half for an afternoon snack. the crunchy julienned veg was cabbage, not lettuce as mentioned by an earlier poster. don't know if they've changed it up, but it really works. and the tortilla chips(?) added needed texture to balance out the creaminess of the avocado and not-terribly-spicy-but delicious mayo. the shrimps are small and whole and very 'shrimpy', in the best possible way. what an amazing sandwich. if little goat continues to create hearty sandwiches with bold flavors, i'll be eating them for a long time.
i also bought a pricey ($8) small boule called bacon and gouda. the bacon and gouda mouthfuls are tasty, and it has a nice crust, but the bread surrounding the bacon and cheese doesn't seem to have a fully developed flavor- sort of like the bagels. (i'm editing this to add: i ate the boule while it was still pretty warm. after i tasted it again, cold, i realized it does have a sourdough tang to it. i like it more than i did before; it contains a fair amount of outstanding bacon and cheese)

The diner is now open - I had lunch there today. We started with two appetizers: fried pickles and onion rings, and crab dip. The onions and pickles were fried in a tempura-like batter that was light and crispy, but there was a little too much of it for my taste. The crab dip was a very traditional version, served with Ritz crackers. Very cheesy, but with some visible crab chunks as well.

My first choice for my main course ("Los Drowned", a braised beef sandwich) was sold out, so I ordered the brandade and belly Benedict off the breakfast side of the menu. This was very good. Perfectly poached egg, nice brandade, and the pork belly was outstanding. It came with a kimchee that, while tasty, seemed a little out of place - but this certainly did not detract from the overall dish.

The atmosphere was loud and festive. Lots of families, very kid friendly. The space itself looks great, lots of natural light. We had some service issues (nothing unreasonable, considering it was the first day), so they comped both appetizers and my entre.

Overall, I thought the meal was quite good. I'm looking forward to going back once they have ironed out the kinks, so I can try that sandwich.

I picked up an everything bagel this morning [note to KZ, if you're out there: untoasted, per my request, but cross-cut]. This bagel was noticeably chewier -- and better -- than the ones I've previously had. I wonder if they tweaked the recipe. The cauliflower-cheddar cream cheese was fairly mild, though quite good.

I am a big fan of LGB's bagels (and the chickpea salad). Today I tried their Bialy for the first time, which was topped with a bit of ham, pickled peppers, some corn, and scallons. As you can see in the picture, it has a nice dark crust. It was perfectly chewy, hearty, and delicious.

Darren72 wrote:I am a big fan of LGB's bagels (and the chickpea salad). Today I tried their Bialy for the first time, which was topped with a bit of ham, pickled peppers, some corn, and scallons. As you can see in the picture, it has a nice dark crust. It was perfectly chewy, hearty, and delicious.

photo.JPG

As long as you're not going for note-for-note authenticity, their bagels and bialys are very good.

Sesame Shallot Bagel with lox cream cheese from Little Goat this morning was outstanding.