Address: | 1827 Adams Mill Rd NW, Washington, DC 20009, USA |
Phone: | +1 202-986-9600 |
Site: | tailupgoat.com |
Rating: | 4.6 |
Working: | 5:30–10PM 5:30–10PM 5:30–10PM 5:30–10PM 5–10PM 5–10PM 5–10PM |
MI
Michael Kelley Shepherd, Jr.
We had a phenomenal experience at Tail Up Goat last night. Highlights: The food was magnificent. The Salt Cod fritters were surprisingly delicate, almost a fishy hushpuppy (but elevated to the nth degree). Next came Pasta Primavera - the interplay of the astringent radishes, the salty trout roe, the creamy butter sauce was beautiful. The Whole Roasted Porgy was a treat - the roasted white fish with a creamy sauce is a classic preparation, but they set it off with hot peppers and a spicy rice stuffing that almost ate like a risotto. Finally, we had the Madeira Custard - it was a rich, savory way to end the meal. The service was flawless. Sarah, our waitress, was warm and welcoming without being overbearing. She gracefully guided us through the menu and the heady wine list. Her service enhanced the meal. What a wine list! Each of Sarahs wine pairings enhanced the dishes we were eating - there were no throwaway pairings. Chenin Blanc was the theme of the night - we were bouncing around the Loire all night. It started with a stony sparkling bottle with Salt Cod; an expansive, honey suckle glass with the primavera, and a subtly sweet glass with the Porgy. All this is especially impressive given how tough it is to pair anything with a spicy food! We were never rushed. At an "it" restaurant, Im blown away that we were allowed to sit for 2.5 hours or more. We were given time to enjoy, to relish, our meal. Lesser restaurants would have hustled us out - Tail Up Goat Didnt. Wow. Great gluten free options. They handled my wifes gluten free diet without any issues or hiccups. That said, individuals with Celiac Disease who are very sensitive to even trace amounts of gluten should be aware that there is gluten in/around the kitchen (though they are very clear about what dishes have gluten in them). Lows: It would be great if they had a gluten free bread option... But Im reaching for flaws here. It was an incredible meal.
AU
Austin Graff
Tucker away on a side street just off the main Adams Morgan drag, Tail Up Goat is an upscale neighborhood oasis. Its a spacious restaurant compared to your standard Adams Morgan restaurant. They have a full bar and a large dining room with tables squeezed pretty tightly to each other, but not in a way thats invasive. Everything about this restaurant matches from the modern wood decor to the lighting to the impeccable service to the plates. Since dishes that include mousse liver and rabbit sausage scares me a little, my wife and I ordered the below dishes: 1) Seaweed sourdough- They make all their own bread and added an amazingly flavorful pork spread to it. It includes two pieces of bread. 2) Stracciatella- This dish was one of the most unique. It comes with amazing bread crumbs and this white type of cheese. If youre a texture person, this may surprise you, but the taste makes it worth it. 3) Smoked rutabaga ravioli- It was quality ravioli, but my wife and I felt it could have used a more bold pesto sauce. Still good, though. 4) Smoked hen of the woods mushroom- My wife and I debated whether or not this dish included a full hen on the bone, it did not. It literally is a huge pile of mushrooms with amazing sauces. 5) Almond cake- It was good, but after the main courses, its clear dessert isnt Tail Up Goats thing. My wife and I each ordered two drinks. They dont have any overly sweet drinks, but their version of a daiquiri was good and refreshing. All of the above came to $170+, which surprised us a bit. The drinks are $13-$15, which made it a bit more expensive. The drinks were good, but definitely not worth the price of minibars cocktails, which are the best in the city. The food is reasonable for a 5 star restaurant. Still a very solid 5 star experience (Any restaurant that surprises you with a refreshing glass of celery juice deserves many stars!)! Tail Up Goat is a place to visit!
MI
Michael Quisao
Tail Up Goat is a new favorite and a welcome addition to Adams Morgan. Delightful, surprising food. Exceptional, friendly, service. Beautiful atmosphere and a well curated collection of wines, beers, liquors. Excellent cocktails. Located just off of Adams Mill in the new Adamo building, Tail Up Goat is tucked away just enough to feel separate from the loud hustle and bustle of the typical AdMo crowd. The restaurant is beautifully decorated with in a subtly island theme with lots of wood, rope, and a softly blue wall. It simultaneously feels chic and cozy. Theres a good amount of bar seating. The menu is focused, constantly changing, and extremely well executed. Theres a lot of technique and a lot of creativity as well. They put a lot of thought and care into their food and it shows. Some recent examples: The rabbit sausage with marinated radicchio and fennel mustarda were perfect bites. The smoked rutabaga ravioli with basil mint pesto was a surprising, genius combination of flavors. This is not a small plates menu, but they are perfect for sharing. The breads and pastas are made in house. The menu is inviting, but also exciting for foodie-types. The desserts were equally unique, familiar, and delicious. Try the budino! (pudding) Equal attention goes to the drinks with a curated collection of bottles, a dozen Italian Amari, and an excellent cocktail program. Lots of delicious, non-alcoholic options as well. I cant rave enough about the service. The hostess recognized us after our first visit and she went out of her way to make us feel at home. Im excited to bring friends here and more so to become a regular.
GI
Gina Sussan
This place is very serious about your reservations. Three calls and a text to confirm a party of two. Yes we are committed! We star off with the Steak Tartare. Beef hand-cut over potato salad and home made bread! Genius combination! Then we had the Stracciatella with sugar snap peas and rhubarb jam and pork rind. Heavenly heavenly! I deducted one star because of the lack of thoughtfulness. One cannot eat curd (Stracciatella) without toast or bread. It was incomplete. Asked for some bread for an additional $3 for bread. Cheap...like you were being nickel and dimmed.cannot eat curd alone. It felt like a brief encounter at a Chipotle. Then we had the Tagliatelle Amatriciana. It was perfect in every way. Lastly The Stuffed Porgy. The spice and presentation was gorgeous! It was not boneless as announced as many were found in the stomach and top fin area. Paella stuffing was a poor imitation. It was very soggy and could have been tastier. Too much spice outside the fish but not inside the fish where it mattered more. Dessert selection was not enticing. Lastly, for a Mediterranean Modern Take, a bubbly of French Cuvée was nice but Cava or Prosecco would have been better choices. Our server rocked...his name was Nick. We had the best table in the room by the window. Thanks! We will try again after the tweaks...maybe. DC has so many crazy great dining options...
MA
Mark Mitacek
Absolutely fantastic service with even better food. There are interesting flavors on every plate. We ordered the rabbit sausage, cavatelli, sweet potatoes, and the guinea hen. While the rabbit was good, the cavatelli and the sweet potatoes were out of this world. The cavatelli is a wonderful mixture of spicy, sweet, savory, along with the every important pig fat. This dish is an absolute must try. The bread crumbs provide a much enjoyed crunch to breakup the pasta and ragu. The guinea hen was also fantastic. The whole roasted hen was complimented by various roasted mushrooms and drenched in a white wine sauce. Some mushrooms were soft and chewy while the mitake mushrooms were crunchy. The way that the chef plays with textures is out of this world. Every dish has some sort of crunch that completes a smooth textured base. Finally, the deserts. We ordered the carrot and pineapple cake. This was another beautiful dish. The cake was topped with ice cream and pecans. Be sure that you are kind and entertaining to your waiter as you might get a special desert on the house not on the menu!