Goat’s in Five Points goes ‘back to basics’
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Walk into Goat’s in Five Points and you might believe you’ve stepped into the former Goatfeathers, the three-decade-old establishment that offered an alternative to the typical college bar fare in the district.
But blink and you just might miss the changes.
Olando “Opie” Patterson has taken command of the spot after it closed a year ago and pumped new life into the menu and drinks. Patterson, who was manager of Goatfeathers for the last 12 years it was open, knew he didn’t want to completely change the warm, moody vibe of the space.
“I wanted to make sure that when people came in it looked nicer, refreshed–I didn’t want to change the character too much,” he said. “A lot of things I did were structural, behind the scenes.”
What Patterson did was brighten up the menu and deliver a formidable wine, beer and cocktails selection that would attract Goatfeathers loyals and newcomers alike.
The menu is simpler by design. Patterson knocked it down to one page and developed a mix of appetizers, main entrees and desserts.
Surf and turf pops are a mash up of crab meat and bacon with remoulade sauce wrapped in a Japanese rice ball. Duck is highlighted in the poutine that features duck sauce, the duck tacos as well as an entree of grilled duck breast.
Main plates are comprised of quail, rainbow trout and beef bourguignon.
Sandwiches include the classic lobster roll, philly cheesesteak and a twist on the oyster po boy that will be made like a Korean banh mi sandwich with pickled carrot, fennel and red onion for crunch.
A raw veggie salad with julienne carrots, zucchini, celery root, red peppers, red onions and topped with cashew dressing provides a vegan option on the menu.
Wines come from France, Spain, Australia, and include a mix of blends, cabernet francs, pinot blancos, clarets and a piquepoul, a type of grape from the southern region of France.
The drinks Patterson has created go back to basics, but feature spirits that may be unfamiliar to guests.
Rumi’s Yoga, for example, is inspired by a woman in his yoga class. It’s made with Pama, St. Germain and gin. The Screaming Viking has cucumber vodka, while the popular Rhett Butler is a mix of Bulleit bourbon, cranberry and lime juice.
Patterson said he wants to introduce some coffee-based cocktails for the winter, including the Bad Santa, which is steamed eggnog and Fireball.
The flickering string lights lined across the ceiling, the red lamp shades that cast a red glow around the bar and the conversation pieces like the local artwork and the big, round table built by former owner Jeff Helsley maintain the lounge atmosphere.
Patterson wants his guests to settle down for a good drink, a bite to eat and a bit of friendly conversation.
“This is a place where when someone walks in they say, ‘I want to stay here for awhile,’” he said.
Goat’s opens from 4 p.m. to midnight Monday through Saturday.