The Smoking Goat

Nestled in the heart of North Park in San Diego, Smoking Goat beckons with its fusion of rustic gastropub vibes and subtle French influences. My recent visit with my girlfriend was nothing short of extraordinary. Seated at the chef's counter, we were treated to a culinary spectacle, witnessing firsthand the meticulous craft and passion poured into each dish.

The ambiance exuded an eclectic charm, seamlessly blending the warmth of a traditional pub with the elegance of French flair. Every corner whispered tales of craftsmanship, setting the stage for an unforgettable dining experience. As we indulged in one delectable creation after another, it became clear that Smoking Goat is more than just a restaurant--it's a journey of gastronomic delight.

From the exceptional service to the mouthwatering cuisine and enchanting ambiance, Smoking Goat surpasses all expectations. Whether seeking a romantic date night or simply craving an exquisite meal, this establishment promises an unforgettable experience. Smoking Goat has undoubtedly earned its place as a culinary gem, worthy of repeated visits and endless praise.

Okay, so you wonder why this epic restaurant received 3/5 stars - the truth is I expected alot more ... my family and I were so excited about this restaurant- we talked about it and planned our eating strategy and - we decided to go heavy appetizers and one epic Duck l'orange for the table -

We ordered alot of vegetarian dishes because one our family doesn't eat meat

- the 2 salads were basically the same fricassee lettuce and radicchio just change of dressing .. lack of creativity- SUPER DISAPPOINTING

The Brie was delish... but basic

Escargo was very good

The Spanish Octopus - was good not amazing

Mac and cheese ... disappointing not very good

The service was really awesome the staff was very attentive and the atmosphere and decor was great.

I think I just missed the prime of this restaurant which makes some sad -

My friend and I decided to try the Smoking Goat during restaurant week. She made a reservation ahead of time, so we were seated quickly without a wait. The inside of the restaurant is beautiful. It's a dimly lit, casual yet romantic ambiance.

The restaurant week deal was a three course meal for $55 per person.

For the first course, we ordered the French onion soup and the pork belly dish. The French onion soup tasted like beef broth with bread and cheese. It was quite disappointing that it didn't have the rich flavors of caramelized onion. This was a 1/5 and would not recommend. We also tried the pork belly, which was the clear winner 10/5. The pork was very tender and well marinated, it burst with flavors with every bite.

For second course, we ordered the New York Steak and Frites for an additional $10 and the wild mushroom linguini. The steak was dry, lacked seasoning, and tasted too charred - it was sad 1/5. The duckfat truffle fries carried this dish and made the extra $10 worth it. The fries were perfectly fried and tossed in parmesan, parsley, and salt 5/5. The mushroom linguini was creamy, but the flavors of mushrooms, garlic, and Parmesan were too weak to be properly enjoyed 1/5.

For dessert, we ordered the vanilla bean crème brûlée 3/5 and flourless valrhona chocolate cake 1/5 . Both of these desserts were way too sweet.

I agree with a previous reviewer - "everything could've been better". Considering the normal prices of their food, you'd expect a lot better quality and flavor. Service was very slow and we had long waiting times to order, next courses, and for the bill. My friend and I were glad we had the opportunity to try the Smoking Goat but would not return.

We decided to finally try this spot during Restaurant Week. This area of North Park is very challenging to find parking during popular times, so be prepared and allow yourself ample time. Our reservation was at 7:30 but our table wasn't ready until just about 8 pm. It seemed like they were running behind, which is not the biggest deal, but disappointing for an establishment of their price point.

To start, I had the French onion soup and my partner had the baked brie. The soup was alright - there were 5 slices of bread in a small bowl and the bread was kind of tough. I wish there was more soup and onions. The gruyere on top was thick but all of it was the same texture, no browned/crispy bits. Maybe it's just a preference but I found the cheese unpleasant to eat as it was one melt blob. My partner liked his baked brie which came with plenty crostinis but he said he would have liked more cheese and less of the stuff that it came with (cranberries, pistachios).

For mains, we were bummed that the duck listed on their menu online was unavailable and no explanation was provided. Of course, we did not know until we arrived at the restaurant so we just had to alter our choices. I ordered the Scottish salmon and my partner had the duroc pork chop for $5 extra. The pork chop was a good entree, it was hefty and paired with broccoli and mashed potatoes. Some parts of the pork were dry and tough but most of it was quite nice. As for the salmon, it was cooked beautifully. Super crispy skin and the inside was flaky and juicy. I wish the fish itself had more flavor, both of us thought it was bland. The parsnip puree was the best thing on my plate.

I was surprised by the size of the desserts. The creme brulee was smooth and creamy with lots of vanilla, I just wished it was less sweet. My partner had the goat cheesecake. We felt we really needed to eat it with the strawberries and/or whip, otherwise it would be too rich. It was also quite crumbly.

Nothing was bad at all, but everything could have been better. Based on their regular menu prices, we just expected more. I understood we came during Restaurant Week, but standards should not be lowered because of it. Neither of us see ourselves returning.

My date and I had a restaurant week menu reservation for a table, but was told it would be a wait for it, although bar seating was available. We opted for the kitchen bar seating to watch the action.

The restaurant has an inviting, intimate feel even though the two rooms make for a fairly large restaurant. All the staff were extremely pleasant, with comfortable and inviting smiles. When we sat down, we were surprised to see that the dish that we were most looking forward to, the duck l'orange, was not on the menu. On inquiry, apparently the wrong menu was posted to the restaurant week website. We asked if we could go off the restaurant week menu entirely so we could try the duck, but was told it wasn't possible.

We started the evening with cocktails, and I had a Negroni. Extremely well made, and maybe a smidge generous of a pour, it was a great start to the meal. The first course then arrived fairly swiftly, which we chose French onion soup and escargot. The French onion soup was a bit bland, but the escargot was some of the best I've had - Plump, soft, and completely drenched with butter and garlic and just the right temperature - hot but not burn your mouth inferno.

For our mains we had the Duroc pork and the bolognese. The duroc pork chop was so tender and moist - we asked how they got such a texture and our outstanding waiter Scotty said that it was due to a 72 hour brine. The aged New York bolognese was good, but did not have any of the aged beef notes I was expecting. To be fair, the menu did not indicate how long the beef had been dry aged. We also ordered a side of Mac and Cheese, which I found to be lacking in flavor.

Our desert course was a creme brûlée which was baked a tad unevenly but otherwise unremarkable. But fortunately our waiter saved the day by pushing through a special request for the appetizer of baked Brie to be served as one of our desserts - and it was a showstopper! The baked brie drizzled in honey with dried cranberries and pistachios hit all the spots - various textures, salty sweet and savory, and served with toast points for the perfect delivery.

During our dessert course, a couple of lights were being turned off around us, which was a tad off putting. We booked a 8pm dinner and to be fair the restaurant indicated a 9pm close, however we specifically booked the restaurant week menu and thought they would have accounted for that.

All in all, considering the fact that all three courses were 55-60 a person for restaurant week, the price-value of this cannot be denied. I will definitely be returning to try the duck and the goat cheese cheesecake that I was also eyeing.

We had a pleasant meal at the SMOKING GOAT RESTAURANT, and our server was SCOTTY.

It began by him giving us a great well lit table by the front window. It had to have been one of the best tables in the place!!!

He began by bringing us some sparkling PELLEGRINO WATER!!! Which, we think is the BEST SPARKLING WATER!!!

We then went over the specialties, and ordered. We started with Baked Brie. If I could find fault in anything, the cheese had almost melted into the pan, not like pictures of the same item.

I then had French Onion Soup, and Gonzalo had the Beet Salad.

For our ENTREES, I had Salmon with Mashed Potatoes and Vegetables, and Gonzalo had Steak Frites with Truffle Fries.

I asked for substitutions for my sides on my Salmon, and SCOTTY asked the CHEF, who agreed.

Gonzalo likes his Steak WELL DONE, and WELL DONE it was.

We also ordered sides of Macaroni and Cheese, and Vegetables. BOTH WERE DELICIOUS!!!

GONZALO devoured the vegetables!!!

We appreciated our server, AND HIS HOSPITALITY TOWARDS US, giving us a slightly larger table, especially helpful given my disability.

I need extra space and light, SCOTTY DID US RIGHT!!!

Casual enough place to pop in and get a table or bar seating for 2 (even on a Friday evening). They do take reservations if you plan ahead for it.

We just wanted a little snack with some wine as we crawled around North Park. The pate and tar tar were a great start and very flavorful! We've had other stuff here before such as the truffle fries, but these were a nice addition to a relaxing start of the evening.

Service was great! Our server was tentative and knowledgeable.

We'll be back to hang out!

Trade out the spot for restaurant week and really enjoyed it. Unfortunately they were all sold out of the escargot so I will have to come back to try it. I did get to indulge in the fillet steak tartare, which I thoroughly enjoyed. As well as the Duroc pork chop-- I'm not usually a pork chop girl; but I thought it was pretty good. For dessert I had the goat cheesecake, which was phenomenal if you like goat cheese. Highly recommend pairing with a dessert wine to cut the funk. So gooood

3.5 stars...

Arrived for our reservation and there was a bit of a problem as they gave our table away as we stood there... there were several other single tables open but they indicated they were reserved??? Our options were a high top in the bar traffic area or the "chefs counter"...we opted for the latter. I have my complaints about service because the counter is where severs were preparing as well as a dumping ground for dirty dishes and glasses... I was also repeatedly bumped as I ate by staff rounding the corner. We felt a bit forgotten also as there were 3 separate waiters covering the counter, and they had other tables they were occupied with.

Started with the cauliflower... flash fried with raisins, and a herby feta sauce. For my main I Ordered the steak frites...perfectly cooked sirloin with duck fat fries...nice and crispy!

To finish the meal I opted for the banana bread foster... warm bread with true bananas foster and ice cream... I was overstuffed, but it was so good I had to finish it!

Good food, and if the service was a bit better it would be a solid 4 stars... I'll pop in for dessert because my bride was impressed with the creme brûlée, but at first glance this joint does not make the list.

The outstanding dish is the duck breast. Ask for more sauce, it is insanely good and so are the souffled potatoes underneath the duck breast. The french onion soup was oversalted. And the much vaunted truffled french fries?? Meh. They were thin, which I liked but they weren't crispy - it was like they were precooked and then thrown in the microwave. It wasn't a crowded night so I have no idea why those fries were only a 2.