For the love of the goat

The Flying Goat that is.

Which, coincidentally, is where I am right now. The option to schedule a post during a time I know I will be neck deep in March Madness is a wonderful thing.

If you’ve been reading my blog for oh, a day or two, you may have noticed I kind of enjoy The Flying Goat. A quick glance at my tag cloud will reveal my slight obsession with this neighborhood eatery.

And if you’ve just stumbled upon my blog, welcome.

You may have found this post via Foodbeat NW. If not, have you heard of Foodbeat NW?

Foodbeat NW

Foodbeat NW is new to the Northwest foodie scene and it’s mission is to:

SUPPORT LOCAL FOOD. Committed to showcasing independent restaurants and food artisans around the Pacific NW. Keep coming back for fresh, releveant info about local dining in & dining out experiences.


The Flying Goat is one of the few locally owned, non-chain restaurants in Northwest Spokane, and features menu items named after streets in their neighborhood. After opening in late Spring 2010, The Flying Goat quickly grew in popularity. One look at their thin crust pies, fire pit patio seating, and mounted goat head can tell you why, The Flying Goat has personality. From their out of the ordinary pizza toppings to their fabulous bar and wait staff, The Flying Goat never fails to impress.

Meet Nate, your bartender.

Nate knows his brews, and if he doesn’t know if a certain beer will please your palate he will kindly offer a tasting.

The Flying Goat rotates its beers quite regularly, however, one will always be available: The Horned Aviator. The Flying Goat paired up with local brewery, Northern Lights, to create a truly local house beer. If beer doesn’t strike your fancy you can enjoy a glass of Goat Head Red, a mild red blend created by Townshend Winery.

Moving over to their food menu you will be pleased to discover the crust and sauce is made in house. Nothing beats fresh dough and sauce. The Flying Goat likes to support local Northwest businesses as well, purchasing their meat pizza toppings from Zoe’s of Seattle.

Speaking of homemade sauce, their pesto is out of this world delicious. This isn’t your average pesto. Instead of sweet basil, The Flying Goat uses spicy and bitter arugula as their green base. The arugula is complemented by the saltiness of the Parmesan, smoothness of olive oil and the nutty and earthy finish from the pine nuts. Although the Centennial Trail cheese bread appetizer does not come with arugula pesto, I always request a side of dipping goodness.

If you prefer to start your meal with a salad, don’t worry, they have a few options. My favorite is the Audubon Caesar. I’ve proclaimed my love of their Caesar before, and I will praise its name again. The Flying Goat really knows how to do a Caesar salad correctly. Sure, it has all your normal ingredients: bed of romaine lettuce, croutons, Parmesan cheese, Caesar dressing. But it has so much more. The croutons are made on sight and are amazing. You may not believe me, as amazing is thrown around as an adjective all the time when describing food. However, I am someone who detests croutons. There is something about dried bread on my greens that I cannot stomach. But the freshly made croutons The Flying Goat has whipped up? There are no words. Also impressive is their ability to make a balanced house-made dressing and not drown their greens in the goodness. Spritz with a roasted lemon and your taste buds will tingle.

I’ve never eaten a Goat sandwich, as their pizza is what I’m really after. Pizza is the perfect food in my mind. If I could only have one food for the rest of my life, it would be pizza. The Flying Goat does not disappoint.

You can get some traditional pies: Kerry Lynn Margherita (mozzarella, basil, red sauce, and the option to add ham or heirloom tomatoes), Northwest Blvd. (Zoe’s pepperoni, caramelized onion, house cheese blend and red sauce), and the Gordon (Zoe’s pepperoni, Italian sausage, kalamata olives, oven roasted mushrooms, house cheese blend and red sauce), there are many more options available.

I’ve enjoyed many a pie at The Flying Goat, including my absolute favorite: the Cleveland, (roasted Yukon Gold potatoes, rosemary, garlic, caramelized onion, Fontina cheese and extra virgin olive oil). When you think pizza you normally don’t think potato. But trust me, this pie is to die for. The blend of the thinly sliced Yukon Golds with the buttery goodness of the roasted garlic is melt in your mouth magic.

You just can’t go wrong at The Flying Goat. The dining area caters to families, hipsters, nervous first-daters and young professionals alike. The bar features a laid back area, full of conversation and local breweries and wineries. So walk, ride your bike, catch a bus or drive over to The Flying Goat. You’ll probably see me there.

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