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Interview with Blue Goat Chef Kevin LaCivita

Richmond.com has an interview with the Blue Goat’s Kevin LaCivita, covering his culinary history, his process of creating dishes, and some of his favorite local restaurants.

He said he enjoys being part of “the first gastro pub and first head-to-tail concept restaurant in the area,” and offers an example of a chef’s table menu he has served:

The Goat Foursome (with a nice glass of Italian Barbaresco)

· Beer and Bacon BBQ Goat Ribs

· Batter-fried Goat Belly with Chili Dust over Goat Head Cheese

· Loin of Goat Stuffed with Goat Tenderloin, Mushrooms and Spinach

· All Served with Duck Fat Fries and Jicama Slaw

And to finish, our dessert trio:

· Chocolate and Beef Blood Swirl Gelato

· Caramel Ice Cream with Black Lava Salt

· Foie Gras Ice Cream with Duck Fat Fries