Now that Oktoberfest has come and gone, it’s time to turn your attention to a decidedly more environmentally focused event (not to shame you about those pork shanks and sausages or anything). Sponsored by Heritage Foods USA, and conceptualized by Heritage Radio’s Erin Fairbanks and cheesemonger Anne Saxelby, Goatober is a product of the No Goat Left Behind movement—an effort to increase the consumption of the highly sustainable protein, and improve the quality of life for otherwise unwanted, non-milk producing male goats. The event unites a dozen different goat dairies (10 of them in New York), with 36 participating restaurants (10 of them in Brooklyn), who’ll prominently feature the lean, grass-fed meat on their menus for the entire month. So here’s where to get your goat at eateries throughout the borough, from Egg in Williamsburg to Rose Water in Park Slope and Purple Yam in Ditmas Park.
Egg: At the forefront of the “No Goat Left Behind” initiative since the beginning (even holding multi-course “Wholly Goat” dinners during Halloween), Egg reliably goes all out for the event each year—expect their take on Country Captain (a southern stew traditionally made with chicken) ladled over Carolina gold rice, as well as roasted eggplant with goat belly and croutons, links of house-made goat meat sausages, and a series of goat-centric hashes, including a version made with smoked shoulder and fingerling potatoes.
109 N 3rd Street, Williamsburg
al di la/ Bar Corvo: Anna Klinger is experimenting with goat at both her seminal Park Slope trattoria and modern Italian bistro in Crown Heights, cooking up goat lasagna, gnocchi with goat ragu, whole roasted leg, and goat chops with baby turnips. There’s even talk of serving an entire goats head at Bar Corvo, so be sure to keep an eye out!
al di la: 248 5th Avenue, Park Slope
Bar Corvo: 791 Washington Ave., Crown Heights
Colonie/Gran Electrica: Given that chef Andrew Whitcomb has been honored time and again for his commitment towards sustainability (successfully eliminating 95 percent of waste at Colonie, and helping farms double their size and become certified organic, by dint of the volume of product he’s bought off of them), it’s hardly surprising that he’s honoring Goatober, serving dishes like braised goat ragu over handmade pappardelle. And over in DUMBO, sister spot Gran Electrica has gotten in on the action too, offering crocks of cheesy goat fundido, among other rotating specials.
Colonie: 127 Atlantic Avenue, Brooklyn Heights
Gran Electrica: 5 Front Street, DUMBO
Vinegar Hill House: It may seem sacrilege to venture all the way out to Vinegar Hill House and not order their venerated cast iron chicken or red wattle chop, but give those proteins a pass this month in favor of daily-changing specials, like goat-filled ravioli and pasta with goat ragu.
72 Hudson Avenue, Vinegar Hill
Purple Yam: Being that goat is a popular protein in the Philippines, it’s a perfect addition to the menu at Ditmas Park’s Purple Yam, where they’re currently roasting goat shanks with lemongrass, cardamom, coriander, peppercorns, turmeric, oregano and thyme.
1314 Cortelyou Road, Ditmas Park
Momo Sushi Shack/Moku Moku: Goat has taken center stage at both Bushwick favorite, Momo Sushi Shack (featuring pan-fried goat gyoza) as well as its brand new Asian small plates adjunct, Moku Moku, dishing up doughy goat buns and a rich and earthy goat-laden curry.
43 Bogart Street, Bushwick
Rose Water: The recent winner of the “Greenest Storefront in Brooklyn” award, Rose Water is committed to ecological sustainability, both inside of the restaurant and out. Which is why they’re bringing in multiple whole animals every day during Goatober, and breaking them down into nose to tail dishes, like braised breast, grilled leg, roasted saddle and rack of goat.
787 Union Street, Park Slope
Franny’s: They’re still working on their Goatober menu over at Franny’s, but we strongly suggest swapping out clams for goat, in their top-selling, chile pepper and parsley-coated pie.
348 Flatbush Avenue, Park Slope
For more information on Goatober, visit heritagefoodsusa.com