sheldman Posted February 10, 2016 Posted February 10, 2016 Tail Up Goat opened tonight in Adams Morgan. As you can read here, it comes from folks associated with the Komi empire. It is at 1827 Adams Mill - where Lanier, Adams Mill, Calvert and Columbia all meet, on the Lanier side of the fancy new apartment building. I am not as expert as many here, but I think that (if the location is not a killer) you will be hearing much about this restaurant. Take, for instance, the "brown rice bread, fermented turnips, crème fraí®che" ($9) - sounds like remorseful punitive food, right? - but it is really darn delicious and not at all remorseful. Everything I ate was similarly multi-faceted - very complicated and good flavors. The bar staff was warm and friendly. Everyone involved has clearly put an enormous amount of thought and heart into the food and into the beverages. Check it out! 5
Tweaked Posted February 10, 2016 Posted February 10, 2016 Snagged a reservation for next weekend and looking forward to it.
Jonathan Posted February 10, 2016 Posted February 10, 2016 This is a very exciting opening and great addition to the city. 1
lotus125 Posted February 11, 2016 Posted February 11, 2016 We went to the soft open (full disclosure: food was comped). The place has huge potential. The space is gorgeous. The service is great, save a few hiccups that are to be expected on day -1 of a new restaurant. And the food was generally delicious and interesting. I'll post a more detailed review once I've eaten there again.
no1uno Posted February 12, 2016 Posted February 12, 2016 We were blessed to be at the soft opening as well (same disclosure), and were very impressed -- and so happy to see Bill again after missing him at Komi New Year's eve. We enjoyed everything: rabbit sausage, charred chocolate rye with salt-crusted sardines, stracciatella, cavatelli, whole stuffed porgy, and a couple of yummy desserts -- the last the only item I thought to get a picture of. We shared each course, and ended stuffed. Menu is here. We'll be back soon!
turbogrrl Posted February 13, 2016 Posted February 13, 2016 wandered in and snagged some bar seats; fortunately, you can eat at the bar. We ended up with crispy salt cod, grilled rabbit sausage, grilled quail, maltagliati, and the smoked hen of the woods. The quail took the gold star but it was all amazingly delicious. Was nice to see the place packed, and I didn't really notice any opening-week bobbles-- service was pleasant and smooth and there were happy faces everywhere. I am so happy they are in the neighborhood. 2
Marty L. Posted February 13, 2016 Posted February 13, 2016 Word to the wise: Go now. Within a month, it's gonna be impossible to get in. It's running on all cylinders on day three . . . and, I'm sure, on day one, too, per Sam's report. Maltagliati was scrumptious; and the almond cake was the best dessert I've had in ages. Feels as if it's been a neighborhood institution for years. And that's because Jon, Jill and Bill, and their great, carefully chosen staff, have been working really hard, for a really long time, to get up to speed. They love what they're doing; they love making their customers happy; and it shows. Possibly as welcoming as Komi and Little Serow--like those spots, from which they came, you know you're in good and welcoming hands as soon as you walk in. Wish I could afford to go every night, or that, when I am there, that I could afford to always order the Selbach-Oster Spätlese they're offering at $18/glass, which Bill modestly describes as "The Greatest (White Wine on Earth)." Thank god it's impossible to find a parking space (I circled for 20 minutes on a quiet Thursday), or else it'd be as hard a table to snag as Bad Saint--and it's about five times as large. Oh, and the bread? (I bought a brown rice loaf that we've been savoring all day.) Better than Bread Furst, that's all. 4
DonRocks Posted February 13, 2016 Posted February 13, 2016 Word to the wise: Go now. Within a month, it's gonna be impossible to get in. It's running on all cylinders on day three . . . and, I'm sure, on day one, too, per Sam's report. Maltagliati was scrumptious; and the almond cake was the best dessert I've had in ages. Feels as if it's been a neighborhood institution for years. And that's because Jon, Jill and Bill, and their great, carefully chosen staff, have been working really hard, for a really long time, to get up to speed. They love what they're doing; they love making their customers happy; and it shows. Possibly as welcoming as Komi and Little Serow--like those spots, from which they came, you know you're in good and welcoming hands as soon as you walk in. Wish I could afford to go every night, or that, when I am there, that I could afford to always order the Selbach-Oster Spätlese they're offering at $18/glass, which Bill modestly describes as "The Greatest (White Wine on Earth)." Thank god it's impossible to find a parking space (I circled for 20 minutes on a quiet Thursday), or else it'd be as hard a table to snag as Bad Saint--and it's about five times as large. Oh, and the bread? (I bought a brown rice loaf that we've been savoring all day.) Better than Bread Furst, that's all. Having heard who's behind it, and what it is, I initialized coverage of Tail Up Goat, in the blind, in Italic, and, tentatively ranked them as the #1 restaurant in Adams Morgan.
Marty L. Posted February 13, 2016 Posted February 13, 2016 Ordinarily, I wouldn't want you to take my word--or even mine and Sam's word--for it, Don. But in this case, with all deference to Mintwood and Donburi, I think your newly christened #1 is a very, very safe bet: that's not a very high bar to meet, especially now that Cedric is devoting his efforts to Convivial. Having heard who's behind it, and what it is, I initialized coverage of Tail Up Goat, in the blind, in Italic, and, tentatively ranked them as the #1 restaurant in Adams Morgan.
turbogrrl Posted February 13, 2016 Posted February 13, 2016 Having heard who's behind it, and what it is, I initialized coverage of Tail Up Goat, in the blind, in Italic, and, tentatively ranked them as the #1 restaurant in Adams Morgan. I wouldn't quibble with that. Also-- leaving aside the wonderful food, and the fantastic service, and the really spectacular dining room-- there are quotes from Finnegan's Wake in the menu. It's like they want me there every week.
Ericandblueboy Posted February 15, 2016 Posted February 15, 2016 Is there a substantive review that I missed? Why did people get camped food? This bothers me that people say they got comped food but don't say why, yet offer non substantive reviews.
Choirgirl21 Posted February 15, 2016 Posted February 15, 2016 Is there a substantive review that I missed? Why did people get camped food? This bothers me that people say they got comped food but don't say why, yet offer non substantive reviews. ??? The only people I saw that said their food was comped also stated that they were there for the soft opening (where food is often comped). I'm eager to check this place out based on early reviews. I think we may regret our decision not to go this Saturday to give them time to work out kinks when next month we can't snag a reservation.
DonRocks Posted February 15, 2016 Posted February 15, 2016 ??? The only people I saw that said their food was comped also stated that they were there for the soft opening (where food is often comped). Yes, that was perfectly clear from the posts.
sheldman Posted February 15, 2016 Author Posted February 15, 2016 Is there a substantive review that I missed? Why did people get camped food? This bothers me that people say they got comped food but don't say why, yet offer non substantive reviews. I paid for my food, on real-opening night, which gave rise to my first post. Then I went back two days later and paid for another meal. I have every reason to believe that Marty L paid for his meal as well. If you are saying that my post and his were not "substantive" then I am not sure what you mean. In any event, every dish I have had at this place has been stellar. I am not just talking about "good ingredients well cooked," but inventive and complex while still focusing primarily on taste rather than cleverness. And the service is equally good.
Ericandblueboy Posted February 15, 2016 Posted February 15, 2016 My question is, why are certain people invited to the soft opening? Did they just walk in by chance? By non-substantive reviews, I mean I haven't seen anyone discuss any single dish. Such and such is delicious is not a substantive review. I looked at their menu and website. It's not a long menu, and it's not readily apparent what makes the items inventive or delicious. I guess I would love to see some in depth discussion.
DonRocks Posted February 15, 2016 Posted February 15, 2016 My question is, why are certain people invited to the soft opening? Did they just walk in by chance? By non-substantive reviews, I mean I haven't seen anyone discuss any single dish. Such and such is delicious is not a substantive review. I looked at their menu and website. It's not a long menu, and it's not readily apparent what makes the items inventive or delicious. I guess I would love to see some in depth discussion. This is a perfectly reasonable question, given that there have been meals enjoyed at Tail Up Goat. There are three stages of opening to the public: 1) Friends and Family - It means just what it's called, and there's a "gentlemen's agreement" that diners will not report on their experiences - sure to be flawed - on the internet, and are to answer a questionnaire about the meal (the first time I've ever seen the instructions not to write anything on the internet - explicitly stated on the questionnaire - was at the opening of Proof). This is often the "price" of having been invited to "Friends and Family" opening, and the meals are complimentary. The diner has a moral responsibility to help the restaurant, and not to say a word on the internet (although I've never seen anyone complain about a positive comment!) 2) Soft Openings - These are one step closer to Grand Openings - anyone can walk in; there's just no advertising that they're open. And in those situations, people either pay full price, or get a token, 10%-ish discount ("for the first month we're open," etc.) - Soft Openings, rather than Friends and Family meals, are more "game" for internet reviews, as very little if anything has been given away. However, my opinion is that the writer has a responsibility to disclose that the restaurant isn't formally open yet, and that it's still in the "Soft Opening" stage. People find out about these by word of mouth, or- if they know someone working at the restaurant - by invitation. 3) Grand Openings - A regular old opening, announced to the world by PR reps, announced by major media, etc. This is the first day that a restaurant is "officially open for business." Anyone who has been to 2) or 3) is perfectly welcome to write about their meals, depending on their own comfort level, available time, etc. I'm personally not a fan of "rushed reviews" - it can be interesting to see pictures of a place, and a copy of the menu, but early reviews don't mean a whole lot unless the restaurant is run by seasoned professionals who have participated in other openings. Nobody's obligated to write anything, but they can if they want. I've been to a new restaurant with insanely high expectations five times just this year (six, if you include the one time I showed up the evening of the ice storm, and the door was locked ), and could write a review that's so detailed that no others would be necessary - it would be the first out of the gate, and would get me lots of attention. I don't care enough about any types of accolades to write it this early, I have other writing obligations to complete first (RK, it's coming, I promise!), and good restaurant reviews take time (and, for me, are mentally taxing). When I asked the owner if he'd like me to write an extended review, his response was that he'd like for us to take that time, and come back in to enjoy another meal. I'm *going* to write a review at some point, but I have a lot going on in my life right now, and I'd rather write nothing than write poorly. Writing little teasing comments are of little value, but they take hardly any time either, and they at least convey *some* information - does anybody care *that much* if someone's braised collards were flecked with red pepper flakes, and contained a small amount of golden raisins, etc.? Eric, the substantive reviews will come; it's just a matter of when. I don't want writing reviews to be an unnecessary stressor for our members, and if someone only wants to write for a couple of minutes, I'd rather see, "This place was fantastic, and has the potential to be an important restaurant" than nothing at all. I, too, am looking forward to lengthier essays about Tail Up Goat, and they'll arrive in due course. 1
Tweaked Posted February 21, 2016 Posted February 21, 2016 Tail Up Goat, where filling up on bread is a good thing, a very tasty delicious good thing. Impressive first meal tonight, with the restaurant barely two weeks old. The bar and dining room pretty much full from our 7 pm arrival to our 8:30 departure. The operation is already running smoothly, no doubt years of Komi training in action. The opening dishes are sophisticated and these guy are doing it with winter produce: turnips, rutabega, and other root vegetables star on the menu. It will be interesting to see what they do with summer's bounty. As I suppose is trendy these days the menu features a lot of pickling and charring to build flavors. Most dishes on the menu only list 3 or 4 components, but there are a lot of hidden rich layered flavors going on. Sadly, the only clanger was the opening taste, a shot glass of celery shrub. Even the waitress admitted people either love it or hate it. I've never met a shrub I loved, nor liked. Salt cod came as five marble sized fried croquettes, with a cauliflower puree and pickled red onion. A perfect lick your plate clean starter. The bread courses are toasted on the grill slabs with various toppings We ended up going with the trifecta, the winner being brown rice bread with turnips, mint and creme fraiche. Show goes to the seaweed sourdough, topped with ciccioli, sort of a fatty pork paste and pickled fennel. The charred chocolate rye placed due to execution, the salt baked whole sardine come on a seperate plate on top of a base of salt crust. The idea is to make your own open faced sandwich with the butter and pickles but the concept falls flat. However the sardine is excellent and this dish just needs to be re-thought. The braised carrots was the weakest dish of the night, served with sticky garlic and a homeycomb broth. The carrots could have been braised several minutes longer and lacked flavor. The dish needed some acid to counter the sweetness of the honeycomb. At $13 not worth the calories. The pasta course of smoked rutabega ravioli with gingerbread and basil mint pesto was outstanding. We skipped the entree section, with the only pescatarian friendly option being the whole roasted porgy for two at $35. Overall the portion sizes fall into the medium plate range, and people with healthy appetites will ring up a sizable bill quickly. Dinner for two, sharing 6 dishes, plus 2 cocktails came to $125 with tax and tip.
lotus125 Posted February 21, 2016 Posted February 21, 2016 The braised carrots was the weakest dish of the night, served with sticky garlic and a homeycomb broth. The carrots could have been braised several minutes longer and lacked flavor. The dish needed some acid to counter the sweetness of the honeycomb. At $13 not worth the calories. We skipped the entree section, with the only pescatarian friendly option being the whole roasted porgy for two at $35. Overall the portion sizes fall into the medium plate range, and people with healthy appetites will ring up a sizable bill quickly. Dinner for two, sharing 6 dishes, plus 2 cocktails came to $125 with tax and tip. Agree on the carrots. FYI, the porgy is great. And for another pescatarian option, the mushroom entree can be done without the chicken skins.
Rieux Posted March 18, 2016 Posted March 18, 2016 What a great meal we had on Tuesday! Everything was wonderful, with some real standouts. Service was warm, friendly, and efficient. We loved the complementary shrub they give you to start off the meal, and appreciated the offer of carbonated tap water for free. My friends had never tried orange wine before, so I asked about the ones on the extensive list and the sommelier came over to explain them. He was a young, energetic guy who was a delight to talk to. He steered us toward a wine made by Cisturcian nuns in Lazio that was off list (and happily close to the bottom of the price scale) - Monastero Suore Cistercensi Coenobium Ruscum 2013, which we enjoyed. Even better, mid meal he came by with a different bottle from the same makers (less time on the skins) and poured the three of us generous tastes so we could experience the differences between the two bottles. Classy, and it really made us feel like we were among friends, not in a service environment. We ordered: The brown rice flatbread discussed above: Really delicious, transcends the ingredients to be more than the sum of its parts. The sunchokes with bottarga: Fine, but not spectacular. I've had better. Some were not roasted enough and were still hard. The least interesting dish of the night. The rutabaga ravioli with gingerbread: WOW. I could eat 5 more plates of these. One of the most interesting, delicious things I have eaten this year and truly spectacular. Unexpected flavors that just work. The stuffed Porgy: A whole deboned porgy, stuffed with kale, served with potatoes, parnip "cream" and some roasted vegetables. Also very, very good. Moist, perfectly deboned/prepared. We finished with the almond cake and the butterscotch budino. Both were good, but I would have preferred the budino without the candied fruit that was in it. For three of us, this was a perfect amount of food. And, at about $70 each for bill, tax, and tip, it seemed to be a very good deal. I am happy I live near this place! 4
jonstewart Posted March 21, 2016 Posted March 21, 2016 Dinner for two last night. We had: charred chocolate rye, salt-crusted sardine, butter, pickles [14] sunchokes, bagna cauda, parsley [12] maltagliati, fermented honey sausage, pea shoots [17] lamb ribs, sumac onions, beets "“ for two [42] butterscotch budino, blood orange, candied pistachios [9] We thought the first three dishes were excellent. My wife concurred with the post above about the assemble-it-yourself nature of the chocolate rye bread dish, but the ingredients were so good and the sardine so funky that I really didn't care. The sunchokes were roasted to perfection. The maltagliati was a nice change-up from the charred chocolate rye, having a nice savory cream sauce that had absorbed the sweetness of the pea shoots. Our first bites of the lamb ribs were delicious. Great Mediterranean flavors in play. But as we ate it, there seemed to be a lot of fatty chunks still in the ribs. Perhaps that's just the nature of lamb ribs, but I would have liked these more, and felt better afterwards, if the ribs had been cooked a bit lower and slower. The butterscotch budino? Meh. It was on the small side, and delivered with gigantic spoons which did not fit the dish. We each had a cocktail, which were bitter and complex, and a glass of wine. My wife had the delicious brambly Rioja, and I had the 2001 Lebanese Cinsault (Old Wine From Big Bottles?), which was fantastic, albeit a steep $32. Dinner itself came to a relatively steep amount for 2. All of the flavors were deeply satisfying. I think the lamb ribs need some work with the cooking. We will be back, especially to stop by for a glass of wine and a small bite at the bar. 2
DonRocks Posted March 21, 2016 Posted March 21, 2016 Eric, the substantive reviews will come; it's just a matter of when. I don't want writing reviews to be an unnecessary stressor for our members, and if someone only wants to write for a couple of minutes, I'd rather see, "This place was fantastic, and has the potential to be an important restaurant" than nothing at all. I, too, am looking forward to lengthier essays about Tail Up Goat, and they'll arrive in due course. They've arrived. At first thought, three people from Johnny Monis' duo of outstanding restaurants leaving to start their own might sound mutinous, but I've never heard one single person in the industry say a cross word about Johnny (which is puzzling), and the fact that three alumni trusted each other enough to go into business together suggests that Johnny fostered an atmosphere of congeniality and independence. In the end, part of a chef's greatness rests in the list of former employees who went on to become successful in their own right. Think of it as Harvard, and a few students starting a small business in a garage. Off-topic: Even though I lived through it, it has grown difficult to imagine that Sebastian Zutant used to work at Komi. 2
Lori Gardner Posted March 21, 2016 Posted March 21, 2016 Our first bites of the lamb ribs were delicious. Great Mediterranean flavors in play. But as we ate it, there seemed to be a lot of fatty chunks still in the ribs. Perhaps that's just the nature of lamb ribs, but I would have liked these more, and felt better afterwards, if the ribs had been cooked a bit lower and slower. wrote about Tail Up Goat a few weeks ago and will repost here. To sum it up though- I think this is one of the most interesting restaurants to debut in DC recently- and there have been many. I am anxious to go back for the lamb ribs- which I do think are fatty by nature. I absolutely loved the smoked rutabaga ravioli and would go back for that dish alone. There's much to explore here, and I agree it's an important and very welcome addition to DC dining. Here's a link to my full post 1
Popular Post DonRocks Posted April 7, 2016 Popular Post Posted April 7, 2016 How to tell the difference between the two from a distance, on an island overrun with both: "Tail up goat. Tail down sheep." Such is the origin behind the name of Adams Morgan's hottest new restaurant, Tail Up Goat - and I loathe to use the word "hot," but that's what it is, yes, already. Late on a Tuesday evening, around 8 PM, I called just to make sure it wasn't full, and was told that the bar area is first-come, first-serve, and that a couple is finishing up their entrees right now (so yes, it was full). I suppose I arrived around 9 PM, trying to park in the lot just south of the new building housing both Tail Up Goat and Philz Coffee (Tail Up Goat is hard to see, but it's around the corner, on the north side of the building, on Adams Mill Road). I pulled into the parking lot, which had a bunch of towing signs on the wall, and began to turn around and leave before seeing an attendant. "How much is parking?" I asked. "Twenty dollars," he replied. "Nah, that's too much," I said, and he answered, "How long will you be here?" I said "About seventy-five minutes," and he said, "You can park for ten dollars." It was Tuesday night at 9 PM, and even in Adams Morgan I knew I'd find a space, so I politely declined and went on my way. Take note: the "twenty-dollar" parking charge might be negotiable. I walked into a full Tail Up Goat, and while the main restaurant on the other side of the divider was full, there were two seats available facing the wall on the side counter near the bar, and I nabbed one of them (I hate seats like these, because the wall is right in front of you - but they're designed to be a holding area). Unfortunately, I sat there for about five minutes without being waited on (was I supposed to walk up to the bar?) Anyway, two bar seats opened up a few minutes later, and I looked at the hostess, inquisitively - she nodded her head, I took one of them, and from that point forward, service was delightful. You'll be initially taken back by the price of beverages here - they're expensive, and there's no getting around it. I desperately searched for something in the single-digits before stumbling across something I'd never seen before: a Grapefruit Radler ($7 for a 16-ounce can) by Stiegl Brewery in Salzburg, Austria. And boy am I glad I did, because not only was it delicious, but it went perfectly with my entire meal. It was essentially a beer mixed with grapefruit juice, about half-and-half I think, and is less than 3.2% alcohol - that was fine by me, and you'll be surprised at how good this is (it's not overly sweet, which makes it something of a mead-like beverage). Tail Up Goat has three "bread courses" which *start* at $10 each. 'This had better be some pretty good bread,' I thought to myself, before asking, and finding out that they were essentially open-faced sandwiches; not just bread (this is not clear from the menu, so don't let it scare you away). I began my dinner with a Brown Rice Bread ($10) with fermented turnips, yogurt, and hazelnut picada, and I knew right away that I was in new culinary territory with Tail Up Goat - I'd never had anything like this in my life: An absolutely delicious wedge of bread, cut in half, about the length and width of a woman's forearm from elbow to wrist, and almost an inch thick - slathered with these wonderful vegetarian toppings which were unlike anything I'd ever eaten. The bread was homemade and pretty-much perfect - calling for a knife-and-fork cut - and the flavors from the toppings knit together in a way that defined synergy - the sum was greater than the parts (even though the parts were wonderful), and this was one of the most delicious things I've eaten lately (I also hadn't eaten in well over twelve hours, so I was starving). I didn't feel any need to change from my Grapefruit Radler for the duration of the meal, and continued with a small main course - a pasta dish - Maltagliati ($17), wide, sheet-like pasta, house-made, with fermented honey sausage, pea shoots, and a buttery or semi-creamy sauce that brought it all together. I was surprised at the intensity of the pea shoots, because there weren't *that* many of them, but that's what quality produce will do for you, and even though there wasn't much sausage, that, too, permeated the dish - the sauce was the vehicle for all the flavors to co-mingle, and it was like a party of complimentary tastes, the pasta itself lending texture and substance. Although not a huge dish, the quantity rested in the quality. About halfway through my pasta, I asked my kindly bartender if I could order something to go - I wanted to try some more of their menu, but my tank was getting full. Unfortunately, they don't do carryout (unless you have leftovers on your plate), and it's probably for the best. So I decided to stuff myself, and ordered a Mortadella Sammy ($6), which immediately got my bartender's approval - she said that's a dish where nearly everything is made in-house. The wonderful, brioche-like roll (this is essentially one single slider), house-made mortadella, fermented fennel, and preserved-lemon aïoli - I could have *sworn* there was cheese in this sandwich, but the menu says otherwise - *something* lends an intense flavor and binds it together, probably the fermented fennel. My bartender asked me if I wanted to see the dessert menu. "See it, yes," I said, "but *only* see it, because I'm stuffed." Oh, it hurt to pass on the Budino, but that's what next-time's are for. I've never had food like I had at Tail Up Goat, and I'm not even sure how to classify it - when I asked my bartender, she said that it couldn't be pinned down to a single country, and she's right. 'It's sort of Mediterranean,' she said (or something like that), and I can see that, but I can also *not* see that. For now, I'm calling it "Modern Alpine" (a term I just made up because I can't think of another) as well as "Modern Mediterranean" which doesn't feel quite right - although I've been to Scandinavia, and even had dinner at the Michelin two-star Bagatelle in 2000, which was the only Michelin two-star restaurant in all of Norway until 2012, this was nothing like that, as Bagatelle was much more traditional and very seafood-oriented (the Porgy for Two caught my eye at Tail up Goat, and is something I plan on trying one of these days). However, there's *something* about Tail Up Goat that gives a Scandinavian "feeling," although I don't know why - it's kind of how I picture the modern-Scandinavian movement led by Noma, but I really don't know much about that movement or its cuisine, and quite honestly, I really don't know why I think that - perhaps it's because I can't think of anything else! Needless to say, Tail Up Goat is ranked *strongly* in Italic, and is now officially christened as the #1 restaurant in Adams Morgan. Cedric, if you were at Mintwood Place full-time, it might be a different story, but I associate you now with Convivial, and in my mind, it's essentially impossible for a chef to play ball at this level in two different restaurants, especially if they're in different neighborhoods. Although you may not agree with me, I hope you understand. And for those who are curious, I would have had Convivial instead of The Dabney in the James Beard Awards for Best New Restaurant - regardless, I have it ranked as the #1 restaurant in Shaw, which is exactly where it belongs. Although there is some painful mediocrity in the DC area of late, at the top level, life is awfully good right now, and Tail Up Goat is right up there. This is an important opening, and I predict great things for Tail Up Goat - congratulations to all who are involved with this fine restaurant which doesn't even blink when it comes to using fermentation, mild sweetness, and texture as integral parts of its cuisine. 14
Gadarene Posted April 7, 2016 Posted April 7, 2016 The mortadella sammy is something else. And any of the pastas, And the grilled pork main with taleggio polenta. And the interesting bar program (albeit definitely more expensive than I would want it to be in a world where this is my neighborhood restaurant -- Mt. Pleasant, close enough -- and I could gladly hang out here three times a week). And the service, well up to Little Serow standards of openness, friendliness, and genuineness. This place is great. I look forward to them changing up their menu with the seasons, so I can try as much from this team as possible. (I'm not a fan of the salt-crusted sardine, though.) 2
Lori Gardner Posted April 7, 2016 Posted April 7, 2016 On 4/7/2016 at 8:41 PM, DonRocks said: This is an important opening, and I predict great things for Tail Up Goat - congratulations to all who are involved with this fine restaurant which doesn't even blink when it comes to using fermentation, mild sweetness, and texture as integral parts of its cuisine. Don- really enjoy your review- particularly since I'm headed back to Tail Up Goat soon. and now I can't wait!
Robert Rymarz Posted April 8, 2016 Posted April 8, 2016 Nobody writes a review quite like Don. Nobody! Makes one want to jump out their chair and go. Actually, I have done exactly that. 1
Popular Post nmorrell Posted May 1, 2016 Popular Post Posted May 1, 2016 My husband and I were excited to try Tail Up Goat last week, for the first time. We had pretty high expectations given the hype, plus it takes a lot for us to venture up to Adams Morgan from Alexandria on a week night. We had an outstanding experience from start to finish! We arrived a bit early so we grabbed a drink at the bar before sitting down. From the moment I opened the drink menu I knew it was going to be a fun night. I recognized nothing on the list, and the regions most of the wines came from aren't the traditional ones you'd find on a typical wine list. I started with a greek sparkling wine that was nothing like any other sparkling wine I've had. It almost had vermouth like characteristics. Sparkling Debina Blend, "Paleokerisio" We were seated in a great little private nook that felt cozy with out being separated. We had an outstanding view of the kitchen, which we both enjoy, if for no other reason that we could watch which dishes looked best coming out of the kitchen and could order accordingly. Our server was outstanding! She seemed genuinely interested in knowing what we thought about the dishes and drinks we ordered. In fact every interaction we had with the staff, from the hostess to a quick exchange with one of the owners and everyone in between was particularly outstanding. Its clear that they are all very well educated on the details of the menu but frankly, they also seemed to be enjoying themselves so much that it really rubbed off on us. We had a great conversation after our dinner with the sommelier about Madeira and ended up tasting three in the process because we was having so much fun talking about the history. I could go on but I'll get to the food... We started with the crispy salt cod with smoked cauliflower aioli and picked red onions. They warned us that they were hot but we didn't listen. They are perfectly cooked and melted in your mouth but you really need to wait a few minutes before eating. We also tried the brown rice bread with roasted carrots, blood orange and hazelnut picada. I'm torn which I thought was better the bread or the carrots, but rest assured both were outstanding. I still can't decide how the carrots were cooked. They were soft, yet not remotely mushy and still had flavor that really popped. Next up we split the carrot ravioli with ramps and pistachio breadcrumbs and apricots and the whole stuffed porgy. Both were delicious and I would highly recommend. The ramps were perfect and to call them "breadcrumbs" seems unfair because they were so much more. The whole porgy was deboned which always amazes me and every bite was perfectly cooked. I switched to red wine here and it was the most fun, smokey and funky (in a good way) wine I've had. Listan Negro Blend, "7 Fuentes" from the Canary Islands. I would love to find this wine to try again on its own because it really is so fun and different. I was ready to call it quits at this point but my husband thought we should try the almond cake and an after dinner drink. I could barely have more than a bite of the cake but it was delicious with a bit of the mascarpone on top. As I mentioned before we really enjoyed our conversation with the sommelier about how he created the wine list and he stuck around to talk us through the Madeiras. I enjoyed them all but by far my favorite was the Malmsey "New York". We got the last glass from the last bottle, so I hope they've gotten a new shipment in because I'll definitely be ending our next meal with a glass. 11
Deborah Lee Posted May 6, 2016 Posted May 6, 2016 4 visits so far and I love Tail up Goat! Bread and pasta dishes are superb! I especially enjoyed the brown rice bread first with fermented turnips, yogurt, hazelnut picada and now with roasted carrot, blood orange, hazelnut picada. Another favorite: carrot ravioli, ramp greens, pistachio breadcrumbs, apricots! I enjoyed the lamb ribs of course, but the whole stuffed porgy, sunchokes, black walnut, ramps even more if that is possible. The almond cake with mascarpone and rhubarb jam was a delectable way to end the meal. Now I'm hungry!
manolands Posted May 7, 2016 Posted May 7, 2016 I went a few days ago to Tail Up. I wanted to give it another whirl cuz but I wasn't like blownnnn away. I felt it was good with some courses being better then others. The Lasangna was the best thing to me but I think in general I was off in my ordering. I saw someone get that ravioli above and wished I had tried that as well as the potato salad with trout roe. My main course was not my fave. I got the pork but the spicy "jam" was not a great addition and I just wasn't like "OMG BEST PORK QUALITY EVAAA." Neverdaless, I would go back again and I urge ya'll peeps to go as well it certainly is one of the better places in the city and better then like Mintwood and Cashions and other admo places in my opinion. 2
saxdrop Posted May 16, 2016 Posted May 16, 2016 Let me pile on. Went Sunday, May 8 around 6pm for a spontaneous get together with some industry friends who live down the street. In all we had a group of 6, and were able to post along the corner seats at the bar (the ones adjacent to the hostess stand) as soon as we got there. Summary judgment: Food? Excellent. Service? Excellent. Environment? Excellent. Maybe I'll come back and edit this post to give the full rundown on everything we ate and drank (it ended up being A LOT), but everyone else has pretty much nailed it. [Who does bread this good anyway?] Also apologies to anyone else dining that night in our vicinity as we were, um, boisterous. Yes, we were that group, but fortunately the restaurant design allows for a decent separation between dining room and bar, and the other bar patrons seemed amused if anything. 3
Rieux Posted May 18, 2016 Posted May 18, 2016 After a third visit Tail Up Goat is by far my favorite restaurant in the area. Sat at the bar tonight for dinner. The cocktails, wine, service and food were all perfect. I'm in love with a restaurant. 3
dz50 Posted May 20, 2016 Posted May 20, 2016 Had a chance to go as well Sunday night, sat at the bar and had a wonderful meal. The brown rice bread was incredible, it was so flavorful and well balanced, and something that stands out among all the new great restaurants in DC. All the dishes were actually really well balanced, with sweetness playing into most of the other dishes I had as well (carrot puree) in the ravioli and beets with the lamb ribs, which as a dish was rich and flavorful and decently filling. One thing to warn others who haven't been is that the lamb ribs does come with a lot of cilantro that I had to spend some time picking off. This is in no way limited to Tail Up Goat, as many restaurants do this, but I do wish if cilantro was on a dish it would be noted on the menu. It might be a small thing or garnish for some people, but it is really an offensive taste for others (like me). I can't be the only one who thinks this, right? I know there are a lot of cilantro haters out there. 1
dracisk Posted May 20, 2016 Posted May 20, 2016 5 hours ago, dz50 said: This is in no way limited to Tail Up Goat, as many restaurants do this, but I do wish if cilantro was on a dish it would be noted on the menu. It might be a small thing or garnish for some people, but it is really an offensive taste for others (like me). I can't be the only one who thinks this, right? I know there are a lot of cilantro haters out there. You're not the only one. 4
ALB Posted May 21, 2016 Posted May 21, 2016 23 hours ago, dz50 said: I can't be the only one who thinks this, right? I know there are a lot of cilantro haters out there. You are definitely not! I would be upset about that. 2
notquiteanonymous Posted May 23, 2016 Posted May 23, 2016 I swear I'm not just saying this cause of the similarity in names, but does Tail Up Goat strike anyone else as having similar flavor profiles to Fainting Goat? Smoke/char vs. creamy/unctuous with good use of texture and an emphasis on the more rustic? I couldn't get over that after dinner here the other night, which was quite good, although a bit of a tough place for my gluten-free SO (though they were great about hand-marking a menu to note the gluten-free dishes, a very nice service touch). Would like to go back and just eat bread there -- looked delicious but didn't bother trying it this time.
Gadarene Posted June 22, 2016 Posted June 22, 2016 The beet greens and the roasted half-chicken I had here last night were two of my favorite dishes in recent memory; this kitchen is really humming on all cylinders. Plus the bar program is fantastic and the service was, as always, wonderfully warm. Thanks to Jill especially for making me feel at home each time I come in. This restaurant is a remarkable treasure and I'm so happy to have it in Adams Morgan. 1
Mark Dedrick Posted June 22, 2016 Posted June 22, 2016 Just now, Gadarene said: Plus the bar program is fantastic and the service was, as always, wonderfully warm. Thanks to Jill especially for making me feel at home each time I come in. I can't believe I haven't posted on this restaurant yet. Love the food, but the service is absolutely incredible. Jill is wonderful. 1
nmorrell Posted July 6, 2016 Posted July 6, 2016 We headed back to Tail Up Goat last night with some friends who just moved to town. I loved introducing them to what is quickly becoming my favorite restaurant in town. We ordered an absurd amount of food for four people but it was all outstanding. I fear at some point the words "amazing" and "outstanding" will loose their meaning in my posts about Tail Up Goat but we genuinely had an outstanding experience and the food was amazing. We started with the crispy salt cod again and added the grilled rabbit sausage and the snap peas this trip. The crispy cod was just the perfect bite of deliciousness. The snap peas were expertly cooked! A bright green and just the right amount of crispness and subtle flavor. Our friends ordered the rabbit, it wouldn't have been something I would order (mostly because my son was horrified the last time I ordered a rabbit dish as his special stuffed animal friend is a bunny but some things are best left unsaid) but the rabbit was tasty and I'm glad I tried it. We also ordered the seaweed sourdough and the red grit sourdough and all I can say is that I would beg, borrow or steal a loaf of their sourdough if I could. Their bread is stupid good. I would keep coming for that alone. Its a toss up which I liked more, the seaweed or the brown rice bread we ordered on our previous trip. Both are not to be missed! My husband ordered the potato salad and the grilled pork. I didn't try the potato salad and only got a bite of the pork but he said both were great choices. Our friends split the whole stuffed porgy and loved it. This is what I ordered last time and can attest its fantastic. I'd go back to that in a heart beat. I was flip flopping between the half roasted chicken and the carrot ravioli, which we ordered on our last trip and loved. I ended up with the chicken since I hadn't had it before and so that the husband could try it. This could have easily fed two people as an entree but its also great to have left overs! I'm looking forward to tucking into them as soon as I finish this review. We skipped the dessert and all had a glass of madeira instead. I know I raved about the wine list in my last post so I won't spend too much time on it in this one but I will say that its such a treat to know whatever Bill Jensen picks will be spot on. This is probably my favorite wine list in town because of its playfulness. I started out again with a glass of the Greek sparkling wine and I would suggest everyone do so, its a fun start to the meal. I tried a glass of orange wine and then settled into my new favorite, 7 Fuentes. I need some of this in my house! We ended with a Madeira from New York that I'm already blanking on the name but its the last one on the list. Outstanding and you guessed it, amazing! 4
silentbob Posted July 20, 2016 Posted July 20, 2016 IMO the mark of a great restaurant is one whose entrees are just as well-conceived and executed as the usually more "creative" starters. The grilled pork with farro in brown butter that we had a few weeks back fit the bill. The farro was rich and buttery, but not at all overwhelming given what we had eaten already. Almost the star of the dish. At most places it would've been an afterthought. Of course we loved the seaweed sourdough too -- it was reminiscent of open-faced sandwiches we loved in Copenhagen -- as well as the beef tartare special that appears to have made its way to the main menu now. With two young kids now we really don't have the time or energy to trek into DC for fun meals more than once every few months, so there will always be a dilemma deciding between whether to return to places that we enjoyed so much (here, Convivial, Rose's Luxury) or go where we still haven't been yet (Red Hen, Metier/Kinship, The Grill Room).
will_5198 Posted July 26, 2016 Posted July 26, 2016 With one night to have a proper dinner in D.C. since moving away five years ago, the choice of restaurant had become a tortuous pre-flight decision. Procuring research from poorly-lit Instagram uploads and carefully read DonRockwell.com passages, I turned my back on old favorites in new places (Ziebold, Ruta) and I went with the not even six-month-old upstart in Adams Morgan -- a decision the staff at Tail Up Goat made sure I wouldn’t regret. Boulevard Hibiscus Gose ($7) - On tap, relatively inexpensive and paired well with everything. I had three. “Potato salad”, trout roe, charred spring onion, crème fraiche, seeds, dill ($14) - In my previous online stalking of this dish it was presented with fingerlings cut lengthwise. My version featured red bliss potatoes untouched by a knife. Not sure if it was a sourcing issue at the time but it took the presentation down some. Taste was excellent, however. The salty-creamy-herby combination of a regular potato salad kicked up a bit. Pappardelle, green tomato ragu, braised goat, pickled raisins, fiore sardo ($18) - The dish of the night ©. The ragu was made with love and lighter than most, while braised meats and fresh pasta is one of my personal favorite marriages of all-time. The pickled raisins were what really took it from great to excellent, though -- a phenomenal addition. Lamb ribs, sumac onions, cilantro, beets, yogurt, hazelnut dukkah ($44) - Probably their showpiece signature dish at this point, and for good reason. I’ve heard complaints of too much fat on these bones, but I like the contrast between the leaner meat and rendered good stuff. Ribs should be a bit of an adventure at times, not just a sweet, homogenous plank of meat. The creator blessed me with the cilantro-loving gene so everything else going on here was top notch. I loathed the beet (and cheese) trend but here they were perfect. Again, the restaurant nailed the eclectic semi-Mediterranean theme that resonates through their menu. Stuffed, immensely satisfied and convinced there was no other restaurant in the city I would’ve rather been at that night, I also became quickly jealous that Tail Up Goat was not in my own zip code. It’s exactly the sort of restaurant that enriches a neighborhood and a city -- I hope it’s still as popular as ever in another half decade. 6
jca76 Posted July 29, 2016 Posted July 29, 2016 On 7/26/2016 at 1:36 AM, will_5198 said: “Potato salad”, trout roe, charred spring onion, crème fraiche, seeds, dill ($14) - In my previous online stalking of this dish it was presented with fingerlings cut lengthwise. My version featured red bliss potatoes untouched by a knife. Not sure if it was a sourcing issue at the time but it took the presentation down some. I've had this dish three or four times, and the potatoes have been slightly different every time. Always delicious, however. The current version with pickled fennel stems in lieu of the charred alliums that have rotated through previously (ramps, spring onions) may be my favorite, thanks to their hit of bright acidity. (Definitely didn't expect that! I'm a sucker for onions and not usually a fennel lover.) So much has been posted about how great this place is, how wonderful Bill and Jill both are in the front of the house, but I can't help but echo the compliments. I've been to TUG more than a dozen times since they opened, whether for a full dinner or just drinks and a few dishes at the bar, and it's only gotten better since the beginning (and as they get more great summer produce). The pici pasta with uni, squash blossom, and calabrian chili breadcrumbs was so good on our last visit that we ordered a second round. Rather than using lobes as a garnish, the thick spaghetti-like pasta (think buccatini without the hole down the middle) is dressed in a smooth, urchin-rich orange sauce. (I first fell in love with urchin at a years-ago Komi dinner, when a similarly pureed sauce garnished an early raw fish course. It was the first time I can recall relishing the flavor without being put off by the texture.) Fair warning, it's a bit expensive at $21 -- presumably due to the cost of the uni -- for the not huge size. But worth it. We'll be going back soon to try the ravioli; corn and sungolds are two of my favorite summer ingredients. 1
notquiteanonymous Posted July 29, 2016 Posted July 29, 2016 1 hour ago, jca76 said: The pici pasta with uni, squash blossom, and calabrian chili breadcrumbs was so good on our last visit that we ordered a second round. Rather than using lobes as a garnish, the thick spaghetti-like pasta (think buccatini without the hole down the middle) is dressed in a smooth, urchin-rich orange sauce. (I first fell in love with urchin at a years-ago Komi dinner, when a similarly pureed sauce garnished an early raw fish course. It was the first time I can recall relishing the flavor without being put off by the texture.) Fair warning, it's a bit expensive at $21 -- presumably due to the cost of the uni -- for the not huge size. But worth it. We'll be going back soon to try the ravioli; corn and sungolds are two of my favorite summer ingredients. This (wistfully) reminds me of uni pasta I had in Catania, Sicily, about a year ago, which was one of the greatest eating experiences I've ever had. The city (from which you can see Mt Etna) has an incredible fish market, and in the middle of said fish market was the restaurant that served fresh bucatini (I think) dressed with uni pulled straight out of the sea. Straightforward, simple, and incredible. I'll have to try this version at Tail Up Goat next time we go!
pras Posted July 29, 2016 Posted July 29, 2016 3 hours ago, notquiteanonymous said: This (wistfully) reminds me of uni pasta I had in Catania, Sicily, about a year ago, which was one of the greatest eating experiences I've ever had. The city (from which you can see Mt Etna) has an incredible fish market, and in the middle of said fish market was the restaurant that served fresh bucatini (I think) dressed with uni pulled straight out of the sea. Straightforward, simple, and incredible. I'll have to try this version at Tail Up Goat next time we go! I had a similar dish as well at Esca in Manhattan several years ago. It was certainly the standout dish that evening.
Ericandblueboy Posted August 6, 2016 Posted August 6, 2016 I think 2.5 stars from Seitsema is about right. There are some good dishes, but nothing that makes me swoon (based only on 2 visits). It could very well be that I don't eat usually eat bread and haven't tried any of their breads. The stracciatella (with peaches, pea shoots, oat crumble) was a combination of sweet and savory which actually works very well. I was surprised by how tasty it was (kind of like the lychee salad at Rose's). I think this could've been a dessert course (because it's more sweet than savory). The cotechino with peas with a small piece of sausage for $14? The pici with urchin was unremarkable. The sauce was slightly fishy, with not nearly enough urchin flavor to satisfy my palate. I think I bitch about urchin pasta all the time (with few exceptions) so... The corn ravioli was an exercise in extracting the sweetness from corn. I enjoyed it. Ah the lamb ribs - people have complained about how fatty it is. Yes it is very fatty, but tasty. I would say it's almost as good as the lamb at Komi or Kapnos (they're just as tasty, but not so fatty, but much more expensive). But the best I've ever had was in Marrakech, there's an alley of mechoui venders just off the Jemaa El Fnaa Square that will serve you roasted in ground lamb for just a few bucks, which you dip into a mixture of spices (mostly cumin and salt). The fact that it was dirt cheap may have persuaded me to elevate it above others... 2
sheldman Posted August 30, 2016 Author Posted August 30, 2016 I continue to think that Tail Up Goat is the most awesome place in DC. They are doing great business, which is lovely for them, yet it is still possible to wander in early and grab a couple of seats at the bar (or get a reservation for next week if that's what you're into). Tonight my son and I sat and ate the two veg bread options - including the new "red grit sourdough, heirloom tomatoes, 1000 island, bread + butter pickles [13]" which is ridiculously good including the best tomatoes I've had all summer - and then dessert including "orange + olive oil sherbet, black lime cashews, ginger crumble [10]." My "thing" these days, in terms of cooking, is balance among textures and taste/smell senses - and this restaurant is perfect in that way. No dish is overweighted in any direction - each dish balances itself well. And in terms of atmosphere, it is friendly and warm. Someday I will explain my theory as to why such a restaurant could only exist now thanks to Uber, but that is for another day. 1
Marty L. Posted August 30, 2016 Posted August 30, 2016 "my theory as to why such a restaurant could only exist now thanks to Uber" Lemme guess: No parking within miles; no metro nearby; expensive cabs. I'll bet you're right that upward of 75% of their customers are either locals on foot, or come and go via Uber. Me, I've found a parking space every time . . . but sometimes I circle for 15-20 minutes. 3
Gadarene Posted August 30, 2016 Posted August 30, 2016 1 hour ago, Marty L. said: "my theory as to why such a restaurant could only exist now thanks to Uber" Lemme guess: No parking within miles; no metro nearby; expensive cabs. I'll bet you're right that upward of 75% of their customers are either locals on foot, or come and go via Uber. Me, I've found a parking space every time . . . but sometimes I circle for 15-20 minutes. It's right next to the 42 and the Circulator! Won't somebody think of the poor buses? 1
pdmarquardt Posted August 30, 2016 Posted August 30, 2016 2 hours ago, Marty L. said: "my theory as to why such a restaurant could only exist now thanks to Uber" Lemme guess: No parking within miles; no metro nearby; expensive cabs. I'll bet you're right that upward of 75% of their customers are either locals on foot, or come and go via Uber. Me, I've found a parking space every time . . . but sometimes I circle for 15-20 minutes. I lived in that neighborhood for years, and parking is not great. Best bet is probably to park on Harvard (there's usually parking near the Zoo) and walk - you'll spend more time walking but less time circling. I haven't been back since it first opened (because we have a toddler, not because we had a bad experience), but I would go again. I would, however, do some homework before I went - ordering well seemed important, at least in version 1.0 (maybe even beta 0.9.9) of the menu.
Tweaked Posted August 30, 2016 Posted August 30, 2016 1 hour ago, Gadarene said: It's right next to the 42 and the Circulator! Won't somebody think of the poor buses? Plus the L2 and the 96. 2
Popular Post TheGut Posted October 3, 2016 Popular Post Posted October 3, 2016 The wife, the little squirt and I were finally able to get over to Tail Up Goat about a month ago. We did not have reservation. We just happened to be walking around Adams Morgan and it was close to 5pm opening time and decided to stop by and see if they could provide a table. The staff at Tail Up Goat is very very accommodating. Wonderful Staff. The food was delicious too. We of course got the lamb ribs and my little one (who was ten months at the time) went to town on those ribs. Thankfully, she is not a picky eater at this stage. We also had the goat lasagna and homemade bread, topped with heirloom tomatoes, and homemade thousand island dressing, 11
Bart Posted October 3, 2016 Posted October 3, 2016 Nice photos! The food looks amazing, especially the lasagna. 1
nmorrell Posted October 12, 2016 Posted October 12, 2016 I'm delighted for Tail Up Goat and selfishly a little sad for myself. I've been here several times and with each visit I fall more in love with the whole experience. I've never had a hard time booking two weeks out. I think those days are behind us. Again, yay for them! It couldn't happen to better people or a more deserving restaurant. Tried for an early dinner reservations for 5 guests, a little over a month out and they weren't booking yet, totally forgot to check back and then tried at the two week mark and nothing. I'm not upset at all, totally get it. Just want folks to know they should look to book closer to the 4 week mark if they have a specific date in mind.
TheGut Posted October 13, 2016 Posted October 13, 2016 Congrats to everyone at Tail Up Goat on receiving a Michelin Star this morning!! 4
Marty L. Posted October 13, 2016 Posted October 13, 2016 3 hours ago, TheGut said: Congrats to everyone at Tail Up Goat on receiving a Michelin Star this morning!! Very well-deserved! But bittersweet, too -- and not only because finding a table and parking spot will become that much harder. Also, tonight's Carly's last night on the wait staff; and the new T-U G star will shine just a bit less brightly when she and Jonathan (Copeland) depart for less balmy clines, right near Julien Shapiro! Best of luck to both of you! Let us know where we can find you if we're out that way.
sheldman Posted December 30, 2016 Author Posted December 30, 2016 I like the people at Tail Up Goat very much, so you can take this with a grain of salt if you want - But dinner consisting primarily of "bialy, onion jam, trout roe, bottarga, butter [15]" and "stracciatella, winter radish, apple, almond [16]" was absolutely incredible. The breads continue to be perfectly baked, and all dishes continue to be an inventive but not cutesy mix of flavors and texture. It is rich food, but the richness is always balanced by something else (whether it be acid, or crunch, or slight sweetness, or ...). It is not a salad-greens-based restaurant. It is a combination of decadent and home-y. (Then again, my home is decadent too.) 7
Gadarene Posted February 15, 2017 Posted February 15, 2017 The carrot and pineapple cake that is currently on the dessert menu is one of the best desserts -- nay, the best dishes -- in this town in recent memory. Run, don't walk. 5
Deborah Lee Posted March 7, 2017 Posted March 7, 2017 From January 12, 2017 and no longer on the menu, but so memorable! SO delicious I have to share! I hope it will make another appearance on the menu! bialy, onion jam, trout roe, bottarga, butter 3
DonRocks Posted March 7, 2017 Posted March 7, 2017 1 hour ago, dslee said: From January 12, 2017 and no longer on the menu, but so memorable! SO delicious I have to share! I hope it will make another appearance on the menu! bialy, onion jam, trout roe, bottarga, butter Oh, my, that looks good. I love Tail Up Goat - I saw Jill there a few weeks ago, and told her my meal was fully worthy of a Michelin star, because ... it was. You know what? I still don't know how to describe the cuisine here, but I actually really like my synthesis of "Modern Alpine" and "Modern Mediterranean," and even though I really have no clue what that means as an ensemble (or, for that matter, on their own), I just like it because it feels right. I don't know what "Modern Scandinavian" is, but I have a gut feeling that would fit in there, too. The carrot and pineapple cake that is currently on the dessert menu is one of the best desserts -- nay, the best dishes -- in this town in recent memory. Run, don't walk. And yes, Gadarene, I had that same dessert: Carrot and Pineapple Cake, and it was just wonderful. I have always been biased towards older people with more years of experience, but the young talent at Tail Up Goat is bending my bias. I wish I could tell people what a big deal this is, but they'd just poo-poo it for various reasons. They'd be wrong. 5
nmorrell Posted April 27, 2017 Posted April 27, 2017 This mister and I celebrated our anniversary this week at Tail Up Goat. It had been way too long since our last visit but it was like no time had passed. I sincerely try not to unabashedly gush about this restaurant because it makes me feel like a blatant advertisement but I just can't help myself. This continues to be my favorite restaurant in town because, beyond killing it with their creative and delicious menu, the wine list, staff and overall experience is unparalleled by comparison to any other restaurant I've been to, in DC or elsewhere. We ordered and shared... brown rice bread, house-made ricotta, shoot salad and granola Vouvray Sec, Clos de Rougement Sancerre, Les Quarterons carrot ravioli-apricots, ramps greens, and pistachio breadcrumbs pici carbonara, pancetta, chive egg yolk, and black pepper breadcrumbs Gewurztraminer Blend, Miscreant Pinot Gris, Dragone Ramato lamb ribs, oregano, grilled lemon, fig, olive, and fennel onion yogurt We tried two different reds that I'm blanking on and there might have been a tasting of Rosé somewhere in there as well but I know one of the reds was from the Canary Islands. I think I've had a glass of that one at every visit, its obviously outstanding! We really wanted to order the carrot and pineapple cake after the rave reviews but there was no way we could eat another bite, so we ended the night with a glass of medeira and "forced" ourselves to devour the bite of chocolate mouse that arrived at the end of the meal. I would highly recommend everything we ordered, but honestly you simply can't go wrong with anything on this menu. If this is your first time visiting, please start with the salt cod, its a personal favorite but we wanted to try new dishes this time. And you would be remiss if you don't try at least one of the breads/toasts. It continues to surprise me how well these are executed! I think honestly we come back for the wine as much as we do for the food. My best piece of advice is skip ordering a bottle and instead let Bill pick your wines with each course. There are likely wine connoisseurs on this listserv who know all the wines on this list but I am not one of them. Instead, having Bill pour and talk through two of his recommendations for each course further elevated the already outstanding experience we've come to expect. 9
Marty L. Posted April 28, 2017 Posted April 28, 2017 9 hours ago, nmorrell said: We ordered and shared... brown rice bread, house-made ricotta, shoot salad and granola Vouvray Sec, Clos de Rougement The pici is (are?) simple but amazing. (One other tip: The bread dishes are indeed delicious but very filling. If you don't order one, order an unadorned side of bread and butter instead. TuG has the best bread in town, IMHO.) 1
no1uno Posted April 28, 2017 Posted April 28, 2017 11 hours ago, nmorrell said: I think honestly we come back for the wine as much as we do for the food. My best piece of advice is skip ordering a bottle and instead let Bill pick your wines with each course. There are likely wine connoisseurs on this listserv who know all the wines on this list but I am not one of them. Instead, having Bill pour and talk through two of his recommendations for each course further elevated the already outstanding experience we've come to expect. Bill is aMAZing, we were shocked and saddened when he left Komi, but oh so happy to learn he'd dived into this new adventure. Which, ahem, seems to be working out okay. Obviously we'd been enjoying Jon's mastery for years at Komi, without knowing it -- but at TUG he's been revealed as a genius in his own right. We're scheduled for 19 May & we're psyched! 3
Ericandblueboy Posted April 29, 2017 Posted April 29, 2017 Had dinner for the 3rd time and the love for this place continues to elude me. The salt cod has improved, a hint of smoke and a hint of fish, all blended together quite smoothly. The radishes (bagna cauda, smoked trout roe, parsley) made no sense to me at all. The bagna cauda was tossed like a salad dressing and the trout roe didn't feel integrated. The pici was firm, very firm indeed and salty. I ended up getting a falafel at Amsterdam afterwards.
Gadarene Posted April 30, 2017 Posted April 30, 2017 2 hours ago, Ericandblueboy said: Had dinner for the 3rd time and the love for this place continues to elude me. The salt cod has improved, a hint of smoke and a hint of fish, all blended together quite smoothly. The radishes (bagna cauda, smoked trout roe, parsley) made no sense to me at all. The bagna cauda was tossed like a salad dressing and the trout roe didn't feel integrated. The pici was firm, very firm indeed and salty. I ended up getting a falafel at Amsterdam afterwards. Should have tried the carrot cake. :-)
Bob Wells Posted July 10, 2017 Posted July 10, 2017 Finally made it to TuG for a belated birthday dinner this evening and damn that is some good food. We shared: garlic knots, bagna cauda, parsley [11]: I've eaten a lot of garlic knots in my time -- they are yooge down in FL -- and these were off-the-hook good. Lotsa garlic, lotsa butter. brown rice bread, patty pan squash, dates, pine nuts, yogurt [14] : Possibly the highlight of the meal. The whole so much more than the sum of the parts. cheese course, goat gouda, cherry mostarda, cocoa nibs [16] : Simply another winner. This gouda is aged longer than your typical red-rind gouda. The nibs are more for the crunch than anything (very subtle), but the cherry mostarda is excellent. pasta alla norma, smoked ricotta, eggplant, olive [20] : Homemade pasta and nicely smoked eggplant turned into a whip with the ricotta make for a wonderful dish salt roasted beets, romesco, candied beets, green goddess, red fife cracker [26] : A nice dish with a wide variety of ingredients. The romesco packs a real punch. On the lighter side of things. Candied beets sort of like craisins. marsala custard, bing cherry, hazelnut cookie [9]semolina cheesecake, rhubarb + cider jam, rosemary [12] : Two excellent desserts. Both quite filling. The cheesecake is on the less-sweet side, which I like, but the rosemary was overpowering (fortunately you can move it out of the way). I loved the custard, with another helping of beautiful cherries. Lagniappe: Mint-cucumber shrubs to start: Very refreshing. Mrs. W was not a fan (she's not a fan of kombucha either) Chocolate mousse for my birthday: I liked it, Mrs. W did not. Libations: Strawberry-Balsamic Shrub [8]: I guess you have to be a shrub fan. It was too much for Mrs. W, but I was happy to finish hers. Bong Bong [12] Red Newt Cellars Riesling, Lambrusco, orange bitters : I loved this cocktail. VERY refreshing You Jump, I Jump [14] Del Maguey Vida mezcal, Campari, Dolin Dry, pamplemousse : I took a flyer on this one and it was not to my liking. But very pretty pink color. Overall: An outstanding meal, full of interesting ingredients and combinations, almost all of which worked to a T. 3
jca76 Posted July 10, 2017 Posted July 10, 2017 14 hours ago, funkyfood said: $26 for beets? that dish is the vegetarian entree. 2
Gadarene Posted July 10, 2017 Posted July 10, 2017 I do wish Tail Up were cheaper both for food and drink, because it's got such a comfortable, neighborhood vibe that I'd love to be able to pop in more often and snag dinner at the bar without it costing $40 minimum for two of the smaller, less-filling dishes (not even pasta!) and a glass of wine after tax and tip (and who'd want to stop at one glass, with Bill's list?), but at least the money is going to great people. It is what it is. 2
Bob Wells Posted July 11, 2017 Posted July 11, 2017 20 hours ago, jca76 said: that dish is the vegetarian entree. The beet plate was good but for the $$ I'd have honestly rather tried the two other breads.
horacebailey14 Posted September 2, 2017 Posted September 2, 2017 We enjoyed an amazing dinner here a few weeks ago to celebrate our anniversary. We first ate here in February and were blown away, couldn't wait for an excuse to come back in summer and try a different menu. Pasta with trout roe and squash blossoms - wonderfully creative and unexpected dish. The strachiatella (with peaches and oats right now) was rich and delicious. The star of the show for us this time was the lamb ribs though: fig puree, with olives and yogurt sauce. Service was incredible as always. They brought us the wrong pasta dish and immediately said we should enjoy it as a treat while they prepped the one we ordered. In no time they brought it over with more apologies. Amazing drinks, amazing food, amazing service: can't wait for another excuse to go back again. 2
Marty L. Posted September 14, 2017 Posted September 14, 2017 If you haven't yet had the "watermelon sorbet, nut + seed crumble, feta, mint" dessert, do yourself a favor and order it this--its final--week. Much better than it sounds on paper, I think it's the second-best dessert I've had there, after the swoonworthy carrot/pineapple cake, and an ode to the fading summer. Order a Painkiller while you're at it -- part of proceeds go to relief efforts for Irma-ravaged areas (and it, too, is much better than it sounds). (Oh, and I really loved the new porgy prep, too.) 3
Marty L. Posted March 10, 2018 Posted March 10, 2018 Dishes that are especially great right now at TuG: stracciatella, seeded crackers, trout roe, pickled shallot [16] capunti alla puttanesca, white anchovy, pepitas, candied olives, parmesan [21] [If there's a better pasta dish in DC now, please let me know ASAP!] whole bronzino, swiss chard + caper stuffing, roasted shallots, black walnut praline [49] cheese course, grayson, sicilian pistachios, honeycomb, meyer lemon + suze jam, cilantro [16] Yes, as at many DC places, the prices are creeping up a bit, owing to the (welcome) increase in minimum wage and rising food costs. Even so, you can put together a great meal here without breaking the bank. (And of course Bill Jensen's wine list and recs are as creative and interesting as just about anywhere. And I haven't even mentioned the breads, which are, along with those at Elle, about as good as you can get around here.) [Full disclosure: My son has worked there and they know us well. I don't have any reason to believe, however, that that has affected the quality of the food they've served us--this is a very consistent kitchen, with great attention to detail.]
Marty L. Posted March 31, 2018 Posted March 31, 2018 Bill Jensen is currently featuring some really tasty local wines at Tail Up Goat.
dracisk Posted April 3, 2018 Posted April 3, 2018 Bill Jensen is currently featuring some really tasty local wines at Tail Up Goat. Interesting. I didn't know any (presumably) tasty wines were coming out of Anne Arundel County.
Rovers2000 Posted April 4, 2018 Posted April 4, 2018 Had dinner there last night with a dear colleague. Both of our first times trying and we were both extremely impressed with everything from the wine to the food to the decor / service. It was also my first opportunity to try a wine from Lightwell Survey (Sebastian Zutants label) - "You're a Wild One" which is a unique blend of mostly Cabernet Franc with a bit of Petit Manseng thrown in. This was amazingly drinkable stuff that I thought was pretty unique. In terms of food we had: - BBQ Carrots (I literally almost licked the dish clean - would highly recommend) - Einkorn Sourdough with Chicken Liver Mousse - loved the char on the bread which really complemented the smoothness of the mousse - Tagliatelle - while this was good - I likely would order a different pasta next time. I didn't get a lot of flavor out of the breadcrumbs and my dining partner commented that it almost felt like "eating sand" in the pasta - Lamb Ribs - the accolades folks have heaped on them are well deserved in my opinion. A huge plate of meaty ribs - I was pretty stuffed after we demolished this plate. - Dessert we had the Oat Cake and Apple Sorbet - I liked the clean flavors in the sorbet, and the surprise hit of tumeric actually worked quite well It wasn't a cheap meal but we also basically rolled out of there due to being so full - what a wonderful spot and one that once the twins grow up a bit more and give my wife and I some freedom back, we'll be heading to for a date night in the future. 2
eatruneat Posted May 14, 2018 Posted May 14, 2018 Had dinner here two weeks ago with @MichaelBDC to celebrate our five years of dating bliss. I was battling a stubborn cold, but had really been looking forward to TUG and insisted we keep our long awaited reservations. We started with two glasses of lambrusco and then had yellowfin tuna crudo, a spring salad over red grits, Einkorn Sourdough, salami cotto, and a tomahawk pork chop that was on special. Midway through the meal, I switched to a riesling while @MichaelBDC had a glass of red wine. The food was delicious despite my taste buds being a little off due to the aforementioned cold. Each dish was interesting in its own way, had good texture, and was well executed. Service was warm and friendly. Looking back, the overall impression we were left with at TUG was just how solid the experience was. Our only regret was not ordering the lamb ribs, which looked amazing coming out of the kitchen. Next time... 4
Marty L. Posted May 20, 2018 Posted May 20, 2018 Notice what is *not* on the current TuG menu. I, for one, think it's a welcome development--but I suppose if the signature dish were your favorite, or go-to, dish, it might take some getting used to.
Harbinger Posted May 20, 2018 Posted May 20, 2018 That’s brave but understandable, maybe they could have just added a dish. I don’t really love lamb ribs, though It was a really well made and well thought-out dish. After the first visit I always ordered the fish i was there two weeks ago and still think it’s very good, especially the fish, the focaccia and sherry pork tagliatelle. Service at the bar was terrific. I live only a few blocks away, and would be a regular if I could afford it.
Marty L. Posted May 20, 2018 Posted May 20, 2018 3 hours ago, Harbinger said: That’s brave but understandable, maybe they could have just added a dish. I don’t really love lamb ribs, though It was a really well made and well thought-out dish. After the first visit I always ordered the fish. I agree that it was a really well-done dish, but one I rarely ordered because it was so rich and the other offerings were better value. Jill Tyler asked me to send along this message from TuG regarding the change-of-pace: "The lamb ribs had a great run but the kitchen is excited to be shaking things up. Most importantly, we weren't able to work with local farms to get our lamb because of the sheer number of ribs we were selling. Now all of our pork, beef, poultry, rabbits and seafood are from farms and fisherman that we have personal relationships with -- that matters. It means we are supporting other small businesses and supporting better food systems." 3
DonRocks Posted May 20, 2018 Posted May 20, 2018 5 hours ago, Marty L. said: Notice what is *not* on the current TuG menu. I, for one, think it's a welcome development--but I suppose if the signature dish were your favorite, or go-to, dish, it might take some getting used to. You know what? I had no idea the lamb ribs were their signature dish; if you'd have asked me, I would have guessed it was the bread courses (which I suppose are "just" crostini on exotic steroids). 1
Bob Wells Posted May 21, 2018 Posted May 21, 2018 17 hours ago, DonRocks said: You know what? I had no idea the lamb ribs were their signature dish; if you'd have asked me, I would have guessed it was the bread courses (which I suppose are "just" crostini on exotic steroids). We had an amazing meal at TuG last summer but my wife is not a lamb fan so we didn't get the ribs. The pork loin/belly entree might entice her though, but honestly, the other courses are so good you really don't need the entree.
FranklinDubya Posted May 21, 2018 Posted May 21, 2018 Nooooo I would've wanted to try the lamb ribs one more time before they went off menu although everything I've there over 4 visits has been so amazing I'm not terribly worried about them filling in something else amazing. I meant to get them last time I went about a month ago but they had a dairy cow strip steak special with ramp butter... this was probably the best steak I've ever had (small pieces of wagyu excluded) - even besting Kinship's incredible ribeye in my opinion. I'm sure I'll be back soon to try the new pork (or whatever else) being that at the moment Tail Up Goat is pretty easily my #1 favorite place in DC outside of tasting menu spots.
chinarider Posted August 3, 2018 Posted August 3, 2018 Finally made it here last night with the wife. Some parts were great, but others disappointing. Maybe I chose poorly, but I was not hugely impressed. We had: Crispy salt cod: this was solid, though the smoked cauliflower was a little rich. Salami cotto: also good, though more acid in the accompanying peperonata would have cut through the fat better. einkorn sourdough with yoghurt and smoked trout roe - my favorite dish of the night, though the bread was a little too charred at the edges. corzetti and garganelli - the pasta itself was good, particularly the garganelli, but the pesto with the corzetti was a one-dimensional. Like Rovers2000 I found the breadcrumbs with the corzetti a little like eating sand. Then we split the pork loin and peach glazed belly - this was the low point of the meal for me. The peach glaze was horribly sweet, and with the fatty belly almost inedible. No desire for dessert after that. The wine was great, but overall I found the food too rich. It is also extremely expensive. It was packed though, so clearly the prices are not high enough to put anyone off. 2
DPop Posted December 7, 2018 Posted December 7, 2018 Dinner here on a blustery evening yesterday was a highlight and made me wonder why we hadn't been yet. I was disappointed to learn that they didn't allow corkage, but the sommelier guided us to a lovely red from the Loire Valley that paired well with all of the offerings. The food was fantastic; we loved the crispy salt cod, it was rich and good winter food, and really enjoyed last night's cheese course. The stuffed porgy was wonderful; perfectly cooked and well spiced, restaurants don't always do these share dishes well but knocked this one out of the park. I agree with some of the posters above about this not being the cheapest meal, but it also doesn't compare to places like Joe's Stone Crab or RPM. We got a $60 bottle of wine, 5 courses and dessert for under $200, and 2 small gratis courses from the kitchen. Not necessarily a place to hit every night, but this will definitely be in our rotation a couple times a year. 4
FranklinDubya Posted December 16, 2018 Posted December 16, 2018 Pictures I took from the innaugural brunch service at TuG on 12/2 (thank you window lighting). Really enjoyed the meal and at only $40 a person for 3 courses a pretty damn good deal all things considered to try the awesome cooking here. I managed to get NYE reservations here which I'm extremely excited for. 5
Marty L. Posted December 31, 2018 Posted December 31, 2018 Finally made it for "brunch" yesterday. The way to think about this is not as a very pricey brunch (albeit way cheaper than hotel brunches and the likes of Fiola Mare), but as an early, bargain Sunday supper. A couple of the items are vaguely reminiscent of brunch food (e.g., the ricotta "pancake" pictured above), but in truth it's simply three excellent, delicious Jon Sybert dishes for less than you'd pay at dinner! (I had the pork belly and tagliatelle, both fantastic, and a nice semolina custard.) It's also really nice to be at TuG during the day, in the light--quiet, peaceful, and, as always, as welcoming as any place in DC this side of 2 Amys. Disclosure: My son works there occasionally. 4 1
beachgirl54 Posted January 7, 2019 Posted January 7, 2019 Had dinner there Saturday night with a friend - place was always busy. Great service and the food shines. One quip - the meatballs that accompanied the foccacia were salty (and I like salt). My daiquiri was delicious and I loved the spotlight on Portuguese wines. So glad I made the effort to go.
weezy Posted January 21, 2019 Posted January 21, 2019 Friends treated me to dinner here last night and it was fabulous. We shared about 2/3rds of the menu between the three of us. This place does wonderful things with vegetables and breads. farro sourdough, benne seed + aji dulce yogurt, roasted + fermented carrots, daikon, flax seed -- we were amazed there was no meat in this dish, so much umami! Sunchokes were good but overshadowed by other menu items. Cheese course was served as more of a shaved cheese salad; also good but maybe would have been better ordered as a dessert/final course than in the early rounds. I was evenly split on which was the better of the two pastas we ordered, both excellent IMO. One friend didn't like the funk of the taleggio & mustard greens and so preferred the gorro, the other was into the funk and found the gorro too mild. taleggio ravioli, smoky mushrooms, mustard greens, mustardy breadcrumbs -- gorro de bruja, pistachio pesto, goat feta, confit onion, olives, nutmeg breadcrumb seared halibut, acqua pazza, fermented + roasted fennel, salsa verde, calabrian chilies -- the only miss of the night. The fish was a bit overdone and cool so it spent too much time at the pass and suffered for it. However, the sauce was wonderfully balanced, and if the fish had been on point, this would have been outstanding. caramelized sweet potato, butter lettuce, smoked apple butter, parm, yogurt, apple + candied olive -- done well but the sauce was not as interesting as that on the halibut and because of the sweet potato as the center of the dish, a little sweet to my palate for a main dish. We got all of the desserts. The turmeric sorbet would make a great palate cleanser between courses; I didn't find its tartness and flavor balance compelling as a finish to the meal. The rainwater madiera custard w/ pistachio was perfectly balanced between silky smooth and buttery-nutty crunch. The brioche bread pudding was miles above any bread pudding I've ever had, somewhat deconstructed, every bite having layers of flavors, there was a spoon battle going on with everyone trying to get another bite and another bite. We also had an interesting rose with the meal, very spice forward with a lovely fennel-y finish, Etna Rosato, “Rosso Relativo,” Alice Bonaccorsi, Sicily, Italy, 2013 And very early on a cold, blustery Sunday evening in the middle of the shutdown, the place was packed and I can easily imagine they turned all the tables twice, so good on them. And if I was going back on my own limited budget, I would have a glass of wine at the bar and the farro sourdough, then pack up & go and pride myself on my restraint. 5
FranklinDubya Posted January 27, 2019 Posted January 27, 2019 Last week I attended the special "Dairy Cow Dinner" Tail up Goat hosted where every course featured beef from dairy cow/cows from "Earth n Eats". As with the other Tail up Goat event dinners I've been to this awesome, with the main featured giant steak brought out reminding me a Komi final meat course meets (meats) a high end steak house. Was certainly stuffed by the end from the courses plus the wine pairings but no complaints on my end. Pictures and further descriptions from my IG: 5
Jonathan Posted January 27, 2019 Posted January 27, 2019 Reminds me (in a very delicious way) of the Beef Feast Dinners I did at Palena.
ktmoomau Posted January 28, 2019 Posted January 28, 2019 17 hours ago, Jonathan said: Reminds me (in a very delicious way) of the Beef Feast Dinners I did at Palena. That Palena dinner may have been one of the best dinner I had in my life. If this was marginally close even, I might have to get on their list for special events and see if they do it again. 1
nmorrell Posted July 11, 2019 Posted July 11, 2019 Does anyone know if the good folks at Tail Up Goat ever accommodate a party of six? I’ve been many times with 2 and 4 but was surprised I couldn’t make a reservation for 6. I certainly understand wanting to keep the intimate feel if that’s the purpose but had hoped to host a going away dinner for a close friend who is moving and loves TUG (almost) as much as I do. I was going to call today but didn’t want to sound pushy by asking.
DonRocks Posted July 11, 2019 Posted July 11, 2019 12 minutes ago, nmorrell said: I was going to call today but didn’t want to sound pushy by asking. I don't know the answer, but I can't imagine any more-pleasant people on the other end of the phone - call them and ask! For those who missed it ... 1
Marty L. Posted July 11, 2019 Posted July 11, 2019 11 minutes ago, DonRocks said: I don't know the answer, but I can't imagine any more-pleasant people on the other end of the phone - call them and ask! For those who missed it ... Their tables can't hold more than five, except during the prix-fixe family-style meal at the start of the evening, which I recommend to you:http://www.tailupgoat.com/family-style 1
Marty L. Posted July 11, 2019 Posted July 11, 2019 1 minute ago, Marty L. said: Their tables can't hold more than five, except during the prix-fixe family-style meal at the start of the evening, which I recommend to you:http://www.tailupgoat.com/family-style Or better yet: If you can, switch your going-away dinner to a very special lunch, for a great cause:http://www.tailupgoat.com/dinetodefend 1
nmorrell Posted July 11, 2019 Posted July 11, 2019 Thanks y’all! Agreed on how amazingly personal and sincerely friendly they are. The family dinner sounds perfect! Thanks for that tip!!
nmorrell Posted July 11, 2019 Posted July 11, 2019 As a follow up, thank you again for the family dinner suggestion, I think that’s the perfect style for this occasion. And it will come as no surprise to anyone that has been to Tail Up Goat that they were extremely accommodating and always go the extra mile to make you feel like you’re part of their family. 1
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