Browser doesn't support javascript
image
image

Tail Up Goat

Washington

image 10.0

2 total

image4.7/5

840 total

About the restaurant

image4.7/5.0

Stylish Mediterranean with relaxed vibe. A hip bistro serving creative Mediterranean fare & Caribbean-inspired drinks in modern surrounds.

Address:

1827 Adams Mill Rd NW, Washington, DC 20009, USA

Phone:

(202) 986-9600

Hours:

  • Mon: 05:30 PM - 08:30 PM
  • Tue: 05:30 PM - 08:30 PM
  • Wed: 05:30 PM - 08:30 PM
  • Thu: 05:30 PM - 08:30 PM
  • Fri: 05:30 PM - 08:30 PM

Reviews

image

Eater image

1 year ago

image10

This restaurant from the team of Jon Sybert, Jill Tyler, and Bill Jensen brings the same hospitality the partners learned from working at Komi and Little Serow. The Mediterranean-leaning restaurant has become known for its pastas, toasts, wines, and attentive service. Lamb ribs are a sure bet, but a rotating menu highlighting locally sourced ingredients won’t always include them. On New Year’s Eve, the partners opened Reveler’s Hour, a casual spinoff nearby focused on pasta and wines by the glass.

image

Michelin Guide image

1 year ago

image10

⭐ | When three alums of Komi and Little Serow combine their talents, the result is bound to be an easygoing favorite, where food, drinks and hospitality mesh effortlessly. The mood here is buzzy and the interior colorful, with watery blue murals and highly attentive servers. Don’t be fooled by the casual vibe though, as this kitchen is notably serious. Tables are filled with dates or celebrants, all leaning over shared plates of Mediterranean specialties. Starters have included the spice-rubbed and gently sweet barbecue carrots, bearing just a hint of hickory smoke. Be sure to indulge in the clever bread courses, like red fife sourdough rubbed in “burnt bread sauce” and brightened by lightly dressed lettuce. Pastas are equally popular in this dining room, especially the delicate triangoli draped with pea-shoot pesto. Do not, under any circumstances, skip their showstopping signature dish—lamb ribs dressed in date-molasses jus, with such juicy and smoky meat that it nearly slides off the bone. A wall of wine bottles frames the semi-open kitchen, showcasing a list of interesting pours ranging from Georgia to Greece. During dessert, don’t forget to inquire about their vintage Madeira and Port.

crosss

Download our app and

discover great

  • movie
  • TV show
  • book
  • podcast
  • food & drink
  • movie
  • TV show
  • book
  • podcast
  • food & drink
  • movie
  • TV show
  • book
  • podcast
  • food & drink
  • movie
  • TV show
  • book
  • podcast
  • food & drink
  • movie
  • TV show
  • book
  • podcast
  • food & drink

recommendations

r