Chicago-based Boka Restaurant Group was founded in 2002, and since then it has increased its footprint to cover markets including Los Angeles and Brooklyn, N.Y.. Now the group is preparing to open its first concept in Northern California: Valley Goat, a restaurant helmed by chef Stephanie Izard.
Valley Goat is going into the new Treehouse Hotel Silicon Valley in Sunnyvale, Calif. Both the restaurant and the 254-room property — the British hotel brand’s first location in the United States — are expected to open early next year.
“Top Chef” and “Iron Chef” winner Izard is the executive chef and owner of Girl & the Goat, Little Goat Diner, Duck Duck Goat, and Cabra in Chicago, along with Girl & the Goat and Cabra in Los Angeles.
Stephanie Izard and Boka Restaurant Group are opening Valley Goat, their first project in Northern California, in early-2025. Photo Credit: Galdones Photography
“Since moving to L.A., I’ve had the chance to visit Northern California often, and it’s quickly become one of my favorite places,” Izard said in a statement. “The weather, the growing season, and the incredible produce are just unreal. I can’t wait for my team and I to dive in, build new friendships with farmers and vendors, and become a part of this amazing community.”
The 250-seat restaurant will feature a bright, sunny dining room, a bar, and large outdoor patio. It will begin with lunch and dinner and then launch brunch service in the following weeks.
Specific menu details aren’t yet available for Valley Goat, but the concept promises a shareable menu that highlights Northern California’s produce and other locally sourced ingredients, and the globally-inspired flavors Izard is known for.
That focus extends to the bar, which will make seasonal cocktails as well as low- and no-ABV options. The beverage team will also pull from some of the area’s breweries and wineries and feature an extensive list of wines by the glass.
Boka Restaurant Group is also working on Zarella, a pizzeria and taverna that will open in Chicago’s River North neighborhood early next year.
Chef partners Chris Pandel and Lee Wolen, who currently operate a handful of the group’s popular concepts including Swift & Sons and Boka, respectively, are joining forces to create the menu of tavern-style pizzas, salads, and entrées.
Diners can expect specialty pizzas like spicy vodka with Calabrian chile and mozzarella, carbonara with pancetta, pecorino, and egg, and Italian sausage with giardiniera, oregano, and mozzarella. Additional dishes include crispy calamari, marinated artichokes, chicken parm and crab-stuffed shrimp, and the beverage program will feature draught beers, Italian wines, and Italian-inspired cocktails spotlighting amari.
Next year, Wolen is also opening Elliott Aster, an Italian steakhouse within The Vinoy Resort & Hotel in St. Petersburg, Fla., that will mark the group’s foray into Florida. Boka Restaurant Group is also opening a Chicago outpost of the famed Milk Bar in partnership with Christina Tosi in early 2025.
