As soon as I read about Tail Up Goat opening, I wanted to hop, skip and jump over there.
The restaurant name in itself had me! Add to that fabulous name, former chef alum and staff from Komi and Little Serow, I was dead set to check out this place as soon as it opened.
Tail Up Goat Postcard
However, as always, travel schedules and other events took precedence for a while. I finally got to dine at Tail Up Goat last evening and my anticipation was at an all time high.
What a fun restaurant to walk into. The wood decor, casually dressed servers (nod to Little Serow), and low hung lighting were a great match to their creative menu.
Tail up Goat kitchen area
This is a relaxed restaurant that can suit everyone. While I didn’t try the bar (that’s a first…), it looks well suited for drinks with friends or to post up for a meal there.
View through to the bar from behind
The menu combines a lot of textures and flavors combined with cool twists and unusual matchings. The menu itself is thematically grouped. The wine reommendations were unique and a perfect compliment to the dinner.
The first appetizer tried (no photo) was the rabbit sausage. The sausage was combined with a terrific sweet and bitter combo of charred veggies on each skewer. It was a perfect bite sized opener for the rest of the meal.
I next tried the charred chocolate rye bread topped with thick pea pesto, pickled tomatoes and chopped sardines. Just by reading the menu description it in no way prepared me for the pop of flavors as you tasted the combination.
Well played!
Chocolate rye bread with pea pesto and chopped sardines
My friend had the potato salad with fish roe. It tried to get my fork over a couple of times but didn’t really get to taste the dish in earnest.
Potato salad with fish roe
I got to try my friend’s whole Porgy for 1 (not always available but do ask) which was stuffed with ramps, walnuts and sun chokes. Probably one of the most satisfying fish dishes I’ve tasted in a while.
Whole Porgy stuffed with ramps, walnuts and sun chokes
My entrée was the Maltagliati pasta. The irregular shaped ribbons of pasta were cooked al dente and draped with a creamy buttery sauce. The Maltagliati pasta sat on top a small bed of fresh pea shoots further topped with crumbled fermented honey pork sausage and toasted breadcrumbs. Some might knock the size as small for an entrée but all the simple yet fresh ingredients made for a wholly filling combination for me.
Maltagliati pasta with honey sausage and pea shoots
A note to the service. It was impeccable throughout. From the greeting at the door, to the wait staff and food runners and the shoutout goodbye from the bartender (I have yet to visit). Very refreshing! These days great service seems so rare to find in abundance in DC any longer.
Well done Tail Up Goat!! I wish to be back there soonest (probably solo at the bar) 🙂
