Goat, the world’s most consumed meat, has a lot going for it. It is low in fat, for instance, and high in protein. And it is gamey in a winning way.
But until recent times, goat has been considered fairly exotic among many Americans. Particularly, let’s just tell it how it is, among white Americans. But here in Seattle, it’s starting to pop up more and more on menus.
You should eat some. Here are some places where you can.
“Our tortelli with tails is a little sheet of pasta wrapped around a filling made of very slowly roasted kid,” says Jason Stratton, chef at Spinasse. “There’s also a healthy amount of new summer greens in the mix—chard, lacinato kale, etc.” Stratton says the shape of the pasta parcels reminds him of a “little stegosaurus.”
New Mexican eatery Poquitos buys its goat from Quilceda Farm in Marysville (also sold at the Ballard Farmers Market) and braises it with guajillo chilies and tomato, then serves it with tortillas and fingerling potatoes. The dish is called goat birria—a birria being a spicy stew.
At Cuoco, Tom Douglas’s new Northern Italian restaurant in Amazonia, you can eat bucatini marinara with young goat meatballs.
If this is your first dip into the world of goat, you might try Island Soul on Rainier Avenue South. Its “Bowls of Soul” sampler includes curried goat but also oxtail stew and jerk chicken, so you’ve still got good stuff to eat if it turns out gamey goat is not your bag.
Also good to know: While there is no goat on Sitka and Spruce’s August menu, chef and owner Matt Dillon is definitely a fan, so watch out for goat on future menus or call his other restaurant, the Corson Building, to learn whether he’ll be using it in any upcoming dinners. Also, Indian and Mexican restaurants have a tendency to serve goat but not necessarily list it on the menu. Always worth an ask.