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Wooden Goat


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Wooden Goat


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Menu


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Menu


LUNCH

menu items are subject to change and may not always be available


DINNER

menu items are subject to change and may not always be available


 

MEET THE CHEF

Born in Nashville, Tennessee, Matt Ralph began working in restaurants at age 18. His family moved to Birmingham in 1999, when his father was transferred to Alabama. While waiting tables, he decided he preferred the grind of the kitchen to the proverbially and literally buttoned-up environment of the front of house.

After graduating from Johnson and Wales Culinary School in Charleston, South Carolina, and working in the acclaimed Magnolia’s kitchen, he spent almost a decade in Boston.

He fell in love with the cooking techniques and flavors of Southeast Asian food in Boston’s Chinatown, while honing his craft in the kitchens of Kathy Sidell’s Metropolitan Club & The Met Back Bay, Todd English’s Olives, Nine Zero Hotel’s KO Prime, Harry’s Bar and Grill in Brighton, Lord Hobo in Cambridge, and Nantucket’s Summer House.

He returned to Birmingham in 2012, when he worked as a Station Chef and interim Chef de Cuisine at James Beard Award-winning chef Frank Stitt’s Bottega. Alongside colleague Ryan Champion, he left in late 2013 to devote time into opening their stationary food truck Hotbox. Opening in May 2014, it quickly changed the game of the city’s late night dining. Since leaving Hotbox in April of 2015, Ralph spent a month in Southeast Asia, immersing himself in the culture and food of the region.

Returning to the States inspired by the humility, tradition, and ingredients of Southeast Asian cuisine, he brings the casually elevated and labor intensive nature of the food to his first brick-and-mortar restaurant. Ralph’s sense of humor and willingness to bend the rules of authenticity give the food of Wooden Goat a creative edge consistent with the booming Birmingham restaurant community. The freedom to create and constantly change menu items keeps the cooks of Wooden Goat’s kitchen inspired, and that inspiration is apparent in new and seasonal items, as well as the essential dishes that have become instant Birmingham favorites.

While creating great food, Ralph is committed to building up the quickly growing Avondale community. He has quickly created a team of young men from our surrounding neighborhood, and taught them skills to progress their careers. The tight-knit network of local restaurant and bar owners have been integral to each others’ accomplishments, and Wooden Goat is proud to play a role in the success of Avondale.

 

 
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IN THE PRESS