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Tail Up Goat, Chef Jon Sybert, Beverage Director Bill Jensen, and Service Director Jill Tyler All Come from the Komi Team - Adams Morgan

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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. 

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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. 

 

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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.

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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.)

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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.

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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 

 

FullSizeRender (41).jpg

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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.

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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. 

 

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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.)

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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!

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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.

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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.  :-)

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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.

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14 hours ago, funkyfood said:

$26 for beets?

that dish is the vegetarian entree.  

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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.

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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.

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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.

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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.)

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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.]

 

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