Valley Goat - Sunnyvale

Americas - USA West San Francisco Bay Area
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Chef Stephanie Izard is well known for her Chicago restaurant Girl and the Goat and her Top Chef win. Over the years she has expanded her footprint with cookbooks and additional restaurants in Chicago and LA. Very recently she has now also moved into the Bay Area food scene with her first restaurant Valley Goat Valley Goat Restaurant Silicon Valley Located in the upscale boutique hotel Tree House in Sunnyvale, it doesn’t really resemble “classical” hotel restaurants too much but has a vibrant, yet laid back ambiance. She is well known for her approach on bolder flavors and twists incorporated into more classical dishes which is also showcased at Valley Goat. We really enjoyed our first dinner here with well prepared dishes, interesting cocktail program and good service.

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“Spicy Handroll” Dip - tuna, hamachi, chili sesame, spiced rice chips

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Heirloom Tomato Salad - yuzu kosho vinaigrette, local tomato, pickled jalapeno, red onion, party nuts

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Goat Empenadas - limey huacatay

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Yucatan Spiced Skirt Steak - charred spring onion, sungold tomato, chili lime sauce

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Disco Fries - pork sausage, coconut caramel, cojita, pickled jalapeno, picklec red onion

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Grilled Corn - spiced coconut caramel, cotija, tajin

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Mango Sticky Rice - mango tamarind sorbet, pickled green mango, coconut cloud, watermelon granita

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Matcha Tres Leches - raspberry sorbet, white chocolate-matcha quinoa crunch, matcha whip

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Fruity Sundae Funday - blood orange sorbet, dark chocolate shell, puffed rice

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so there’s no rice? having trouble seeing this work if there’s no sticky rice or fresh mango for texture, that’s really half of what makes the original dessert work.

:grinning_face_with_smiling_eyes:

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There was sticky rice under the white coconut “foam” - it worked quite well when you had all the components together as the foam had a higher density than your regular foam without being too dominant

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https://www.sfchronicle.com/food/restaurants/article/valley-goat-stephanie-izard-21027010.php

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Combining Peruvian, Indian, Thai, Mexican and Mediterranean flavors, the influences can feel superfluous and awkward, like a ballroom of dancers boogying to different rhythms. One person steps on toes, another swings limbs as if electrocuted and, off in the corner, someone attempts a moonwalk.

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As always with any type of review (in newspapers or on food boards), everybody has different preferences and expectations on restaurants - the goal is finding those reviewers (especially on food boards or Yelp etc) which seem to have similar interests in food and restaurants. What he for example calls unfocused, we like as creative and bringing in many different influences from around the world.

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Sure. I just thought his overextended dance metaphor was funny.

It was also kind of funny that he was giving tips on how to get in to a place that he made sound so not worth the trouble.

2 Likes