Union Square Cafe
Chef Carmen Quigliata is serving up what he's calling a Spiced Goat Slider ($6). Located in the Snacks portion of the Cafe's menu, the sandwich could make a light lunch on its own or paired with another small plate. The tender, spiced meat (we detected a healthy amount of cumin, among other spices) is topped with a cucumber and cabbage salad lightened with lime and cilantro. The bread is pizza bianca, which hardly hurts matters. At six bucks it's one of the cheapest menu items on the restaurant's menu right now.
Union Square Cafe
Chef Quigliata is also serving a Roasted Goat Pappardelle ($28/full order, pictured, $18/half order) with porcini mushrooms and wilted mustard greens. Quigliata is actually roasting the goats whole, so there's a mixture of leg, rib, and shoulder meat here, all of it tender yet toothsome. The restaurant's homemade pappardelle is a worthy canvas for this peppery, slightly tangy pasta dish that's as in tune with the seasons as anything at USC.
Chef Shanna Pacifico is offering a large format goat dinner: Harissa Rubbed Slow Smoked Goat Shoulder comes served with minted yogurt, harissa paste, goat feta and black olive salad, and homemade grilled flatbread. Since the size of the goats (and their shoulders) vary, the price on this runs from $60-$75, and Pacifico estimates that it can feed about 3-5 people, depending on what else is ordered on the side.
Chef Cesare Casella has devised a spin on porchetta for his part in No Goat Left Behind. "It's like surgery," Casella says of boning out the whole lean goat. It's then wrapped around a pork loin and roasted with some simple seasoning of garlic, rosemary, salt and pepper. This subtle seasoning lets the goat meat take center stage. The pork remains tender and gets a bit of the goat's juices as well. The sauteed cabbage and greens lightened the dish up a bit, and though it doesn't downplay the star here (i.e. the goat), a highlight was the charred tomato on the plate.
Momofuku's Ma Peche has added a goat banh mi to their regular rotation of reimagined Vietnamese sandwiches. Tender chunks of slow-roasted goat meat are added to a crunchy mini baguette with fennel, orange, jalapenos and pickled onions. This dish is on the lunch menu only, and should be available through the end of the month. If you've got your heart set on it, call ahead to make sure it's available.
Northern Spy Food Co.
Northern Spy's House Pappardelle with Braised Goat features the restaurant's homemade pappardelle tossed with chunks of goat meat, braised in verjus. Rounding out the dish are sauteed mustard greens and a healthy sprinkling of salty feta cheese. Though very rich and quite salty, this dish lets the goat's flavor shine through.