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!
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 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!
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.
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.
Paul: Brown rice bread
Marnay: Charred carrots
Tail Up Goat: 1827 Adams Mill Rd, NW Washington, DC 20009
Closest Metro: Columbia Heights or Woodley Park