Tail Up Goat

As part of the post half-marathon celebration, we talked about having dinner at Tail Up Goat. Of course, it’s a popular restaurant and we knew we would have to make reservations at least three weeks out. However, we were on a group winery tour on Saturday, sitting on the upstairs porch at Cana Vineyards in Middleburg drinking some Albarino, when we decided to take a look at reservations. To our shock, there was a reservation at 5:00pm that night!

Cana Vineyards

There was a little problem in that our tour ended at the West Falls Church metro at 4:15pm. Luck was on our side because we somehow were able to take the metro to Farragut West and then a Lyft to Adams Morgan just in time for our reservation.

Once we were seated, the server gave us a shrub made out of sour cherry, lemon and lavender, a way of awakening the taste buds. Now awoken, our taste buds were assaulted by the charred carrots, one of the meatiest vegetables we have ever tasted, served with carrot slaw, crème fraiche, dill and crumbled poppy seed cookie. It tasted at once sour, salty and sweet. It reminded me a little of barbecue, likely because of the smokiness.

Tail Up Goat charred carrots

Tail Up Goat is known for their freshly-baked bread, and we made sure not to miss that. The thick slice of toasted brown rice bread was so fresh it reminded me of my Mom’s homemade bread when it came right out of the oven. The toast is brushed with what tastes like olive oil and salt, then topped with a heavenly house-made ricotta, the first green garlic and garlic chives of the season and drizzled with pine nut syrup. I want to go back with a large group solely to get all the varieties of breads!

Tail Up Goat bread

The piece de resistance was the heaping pile of lamb ribs served on top of onion yogurt, fig puree and grilled lemon rind. The yogurt really cut the fattiness from the lamb ribs and the dish would not be the same without it. We liked the flavor of the lemon, but not the crunchy chewy texture which felt out of place and reminded us of fish bones. Still, these minor issues did not detract from the prehistoric pleasure of eating the pile of ribs. We used a knife and fork, although we noticed other tables eating the ribs with their hands. The knife wasn’t all that necessary since the meat falls right off the bone. The menu says the lamb ribs serve two, although we would have been able to share them with at least one more person—it’s a lot of food.

Tail Up Goat ribs

Having been there for the first time, we can now understand why there is so much buzz surrounding Tail Up Goat. The food is incredible, the prices are reasonable and the vibe is casual.

Best Bite
Paul: Brown rice bread
Marnay: Charred carrots

Address
Tail Up Goat: 1827 Adams Mill Rd, NW Washington, DC 20009
Closest Metro: Columbia Heights or Woodley Park

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Rock n’ Roll Half Marathon Weekend

I ran the DC Rock n’ Roll Half Marathon this past weekend. While this is my 5th year in a row running the race, I have never had to run it in weather this cold. At the starting line, the temperature was in the 20s. In March! I wore three shirts, two layers of pants, a hat and gloves on a day I normally wear a t-shirt and shorts. Marnay, my parents and my grandfather braved the cold to cheer me on at the start and then met me at the midway point in Woodley Park. There is a picture of me at the midway point that they took — if you look closely, you can see a layer of frost on my hat.

Paul running the DC Rock n Roll Half Marathon

I had been training for months and felt well prepared, but this was a tough day to run. Still, I felt proud of myself for sticking it out! I actually ended up with a PR (personal record), beating last years’ time by 3 minutes!

Pizzeria Vetri

It was so cold outside so we didn’t linger at the finish line at RFK. I brought snacks with me on the run, but they all froze! I had seen a sign at mile 12 that said “keep going, you’re only 1 mile from brunch!”, and MAN did that make me hungry. Once I got through the runner finish line area, we headed right for the metro and made our way to Pizzeria Vetri, one of our favorite pizza spots.

Pizzeria Vetri

We started with a rotolo, a Pizzeria Vetri invention, which looks like a savory cinnamon roll made of pizza dough. The dough is stuffed with ricotta and mortadella, rolled, baked in the pizza oven and topped with pistachio pesto. The use of pistachios really took us back to our time in Milan. Another item that reminded us of Milan is Pizzeria Vetri’s simple prosciutto cotto calzone, cooked up in their 650 degree wood-fired oven. We rounded things out with their incredibly light and crispy margherita pizza. Even though I was really hungry, we had plenty of leftovers.

Pizzeria Vetri rotolo

Pizzeria Vetri prosciutto cotto calzone

Pizzeria Vetri margherita pizza

Hill Prince

We continued the celebration on Sunday by checking out the brand new Hill Prince on H Street NE, from the group responsible for DGS and Whaley’s. The narrow space is a former horse stable and it is simply a modest bar with two to three communal tables in the back and one small table in the front by the windows. There’s no kitchen, so they serve snacks, mainly from local restaurants. All cocktails are $10 or less, which I have noticed becoming a trend in the DC area at places like Ten Tigers Parlour and Colada Shop.

Hill Prince

I enjoyed a well-made Americano, made sweet by swapping out Campari for Cappelletti, which is on the sweeter end of Italian bitter liquors. Meanwhile, Marnay had a classic Aviation, with gin, maraschino liquor, crème de cassis (instead of crème de violette) and lemon.

The star of the show at Hill Prince, though, was our bartender Tony. He was incredibly friendly and talkative and genuinely a nice guy. He even took us on a tour of the place, showing us the back patio where they plan on opening a second bar when it gets warm out. We usually don’t get this type of treatment at bars.

Hill Prince cocktails

The combination of well-made drinks, a cool atmosphere and incredible service makes it likely that we will become regulars at Hill Prince. In fact, we went back on Wednesday with a group of friends for happy hour.

Best Bite
Paul: Margherita pizza
Marnay: Rotolo

Places we visited
Pizzeria Vetri: 2221 14th Street, NW Washington, DC 2009
Hill Prince: 1337 H Street, NE Washington, DC 20002