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i was talking to a friend in the DC area and he mentioned today was the last day of goose hunting season out his way. So he's going to take his bow and some arrowd and hunt one at the local Isaak Walton area near his home. He's the chapter president and a conservationist and as well as a hunter.

We were discussing cooked goose. He claims that wild goose is tougher than domestically raised goose. He's going to hang the goose he shoots in the IW cooler for a week and then carve out the breast. He tells me wild goose needs careful cooking and needs to be thinly sliced due to its toughness.

I mentioned that my grandmother used to occasionally roast a goose and I loved it. I told him I haven't seen goose on a restaurant menu in years. He's seen it in DC area restaurants on occasion.

Any suggestions as to a restaurant in the area (preferably northern Chicago and suburbs) that serves good goose?

Best regards,
Grandpa Bob

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"It was very nice the time I was there." - my Mother whenever she was asked her opinion of a restaurant

GNR Klas (Cicero, 1922) does goose for the holidays, with fantastic Czech sides. In about 1999, we had a birthday party for a friend of mine where they special-ordered and prepared goose later in the winter (basted in their duck fat, IIRC!). It's not north and not on the standard menu, but if you're willing to throw a bone, give them a ring and tell them you're coming in with other goose lovers and I bet they can set something up.

Chicago Brauhaus has often had roast goose as a special around Christmas. My birthday is shortly before Christmas, and I had the goose in 2006 and 2007 but ate elsewhere in 2008. I got a bit of a funny look from the waitress when I wanted to take the well picked-over bones home but otherwise had no problem. The bones augmented some duck stock quite nicely.

They do a good job of roasting without excessive greasiness but also without drying out the meat.

Chicago Brauhaus
4732 N. Lincoln Ave.
Chicago, IL 60625
http://www.chicagobrauhaus.com/

Goose was on the menu at NoMi on Christmas Day. I'm not a fan so I didn't order it, but two others at my table did and they said it was lovely - moist and flavorful.

I know that this topic has been covered before, but a search of "goose" brings up lots of "Goose Island" threads.
It seems to me there was a restaurant in the area that served goose during the holidays. One of the best things my grandmother made was goose and I'd love to find a restaurant that offered it. Any suggestions?
Best regards,
GP Bob

_________________
"It was very nice the time I was there." - my Mother whenever she was asked her opinion of a restaurant

GP Bob, try Edelwiess in Harwood Heights. This time of year they may have goose for St. Martins feasts.

http://www.edelweissdining.com/home/

Chicago Brauhaus usually has roast goose as a special for at least one weekend before Christmas. We have had it the last two Decembers.

Goose often sells out, so reserve yours when you make your reservation.

Chicago Brauhaus
4732 N. Lincoln Ave.
Chicago, IL 60625
773-784-4444

We had goose, as well as an astounding amount of seafood at a holiday dinner last year at Sweets and Savories.

Sweets & Savories
1534 W. Fullerton Ave.
Chicago
773-281-6778

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The list of new area breweries keeps growing!

Hi,

The last goose thread was initiated by Grandpa Bob, they are now merged together.

A whole roast duck stuffed with prunes and apricots at Smak Tak is an off menu item at $27.50 each. I suggest you may want to inquire if they will do a goose for you. I have a feeling it could be done well there.

I saw young goose at Woodman's last week around $5-6 per pound, so wherever you get it expect to pay dearly.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Wonderful thread! I saw goose at Jewel when I went to pick up my turkey and wondered what it was like.

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There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
I can't go to Hollywood. I got biscuits to make. ~ Dwight Henry

Late-Nite Eats Database

We've done goose for Christmas several times and have learned a few lessons. For one thing, as geese fly (like ducks; unlike chickens and turkeys), it's all dark meat. Not that there's anything wrong with that! And it can get tough if you're not careful when roasting it. A good candidate for the low and slow (roasting temperature) approach, I think. And the yield (ounces of serveable meat per pound of bird bought) is not as great as with a turkey or a chicken. All that said, I recommend it highly for a special treat at Christmas or any other time.

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"I would gladly pay you Tuesday for a hamburger today."

Also if you feel like a drive north to Milwaukee,
Karl Ratzch's has goose on the menu,
and I wouldn't be surprised if Mader's did, too.

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"If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener

I phoned the Chicago Brauhaus in Lincoln Square last night to check when they might have goose on the menu. They haven't started yet, but here's the game plan according to the person I spoke with.
She didn't know exactly when the geese would arrive, but in the past they have been a weekend special. It's best to phone and make reservations and order the goose ahead of time. In the past, they've had goose on the menu during the winter months, not just in December. Stay tuned. I'll check back in a week unless someone finds out anything sooner.
Regards,
GP Bob

_________________
"It was very nice the time I was there." - my Mother whenever she was asked her opinion of a restaurant

Tonight Jo and I went to the Chicago Brauhaus and I had goose for the first time in 55 years. (My Dad was a butcher and he sold all of his turkeys at Thanksgiving, so my Grandmother always made us a goose dinner.) Jo ordered the duck and we shared my goose. Both dishes were great! The half duck had a delicious crispy skin and the goose breast had been served sliced and came with a nicely sized leg.
We started with the liver dumpling soup and it was delightful. The poultry dishes were served with spaetzle and a red cabbage that was not overly sweet. We finished the meal with their apple strudel which reminded me of the strudel served at the old Epicurian Restaurant on Wabash near Adams & Jackson. The duck cost $17.95 and the goose was $29.95. The duck was a bargain and the goose a bit pricey, but I felt well worth it.
Here's the specifics regarding the goose served by the Chicago Brauhaus:
First of all, it's not on the menu and you need to order the goose several days ahead so the owner/chef, Harry Kempt, can order it. He claims that he only uses fresh goose and never frozen.
I called one evening and was told to call back at around 10 am and talk to Harry. I call the next day and place my order with Harry and made reservations.
Right now he's offering goose for the holidays. However, I spoke with him before i left and he told me that he'd be able to get it through as least January. I'll bet he'll even be able to offer it in February. It's a great winter dish.
I also notice they have venison goulash on the menu. I need to give that a try.
My thanks for the suggestion. The goose brought back good childhood memories.
Regards,
GP Bob

_________________
"It was very nice the time I was there." - my Mother whenever she was asked her opinion of a restaurant