Small Town Restaurant Reaches Culinary Pinnacle of Excellence

The Blue Goat offers a variety of daily new menu choices that are exceptional beyond comparison and a price that is well within reach of most Americans. They will tempt you with menu items like their beef chili made with "shredded beef and beans is a sweet and spicy chili broth"

"Turnip and Yam Gratin baked with a cheesy bread crumb topping"

"Sun Dried Pub Calamari, lightly crumbed and quickly fired, served with San Duune's Chipotle Mayo"

"Pizza "Honey BBQ sauce with braised lamb and mozzarella cheese"

"Duck breast and liver, roasted served on lentils and Komatsuna, topped with pan gravy."

I was really impressed by the menu which put a priority of local foods, including meat; hormone free which brought out the taste of the meat. I had the house cut pasta with meatballs and winter greens in tomato sauce. It was incredible. It was nice to experience all the full flavors of all the foods without additives that take away from the taste of each individual pairing.

The atmosphere is very modern and stylish, I loved the open kitchen, and it makes for accountability among the patrons. They also have a cob oven, also known as an earth oven, which I think helps add not only to the taste of food, but with the stylish atmosphere as well.

Dedicated to the "Local" theme are a variety of wines offered from some of the local wineries and beers offered by some of the smaller more local breweries. I was really impressed with selections like Remy Three Wives Red, Arcane Cabernet Sauvignon, Cherry Hill Pinot Grigio, Clackamas Cream Ale from Fearless Brewing, and Sinister Black Ale from 10 Barrel Brewing.

Part of the inspiration came from the fact that "It would help us get involved in our community, meet people, and lend shape and purpose to our agricultural longings" according to Cassie; owner along with her husband Dave.

Lead Chef Kyle Chriestenson leads the culinary experience with his vision for great food, environment, according to Cassie "Kyle has been hands-down the best decision we have made to date. He was able to implement a whole animal in house butchery and charcuterie program, complete the kitchen design and organize pre-opening and translate our vague ideas into meaningful menu and inventory planning while taking competent charge of daily kitchen operations"

You can learn more about the Blue Goat at http://Amitybluegoat.com or phone 503-835-5170