Eating DC: Tail Up Goat

I have to admit, the first time I went to Tail Up Goat I was a little confused.  There wasn’t a theme or a “type” of cuisine; I didn’t know how to describe to to my friends.  There were a lot of things on the menu that I had never heard of and a lot of combinations I wasn’t familiar with!  I am not saying that I didn’t have a good time, or didn’t enjoy my food, I am just saying I didn’t know what I was walking in to and didn’t know what to expect.

Fast forward, 10 months and we are back in business!  I knew what I was walking in to, I still don’t know how to describe it to my friends (besides being sort of Mediterranean but not Greek…), and the food is really delicious.  Let me set the scene for you… Tail Up Goat is nestled in a neighborhood at the top of Adam’s Morgan in DC.  It is not in the chaos of 18th street but not inconvenient at all.  The decor reminds me of a sort of Swedish design, neutral wood tones and blues, simple furniture.  The staff is knowledgeable and friendly and the menu (drinks and food) always vary.
We started off our meal with a few small bites… First the roasted sweet potatoes with bagna cauda, chili flakes and crispy caperberries.  This was really delicious.  The combination of the sweet sweet potatoes and the savory and salty bagna cauda (garlic, anchovies, olive oil and butter) and capers was incredible.

Up next we got crispy salt cod with smoke cauliflower and pickled red onion.  I think this is a staple at Tail Up Goat, and quite frankly I order salt cod whenever I see it on the menu!

Our last “starter” was my favorite thing we had all night… zucchini bread with feta, oat crumble and dill.  Now you might be thinking, ‘zucchini bread in the middle of the meal?!’ Oh yes, zucchini bread, savory zucchini bread, and it was incredible.
Next we chose three pasta dishes, as their homemade pasta seems to be one of the staples on their menu.  (See what I mean about being confusing?).  First up we ordered garganelli with octopus ragu, anchovy, burnt orange, olive, and aleppo breadcrumbs.  Looking at the menu ahead of time, this dish stood out to me and I definitely thought it was going to be my favorite pasta, but sadly that was not the case.  The sauce was salty and olive-y but I loved the chunks of octopus in the sauce.

 Next we got a more traditional ragu with pork and beef and it was really delicious.  There is something really incredible about fresh pasta and a simple meat sauce.

Lastly for our pasta round we got the ravioli with smoked apple butter, celery and caraway crumble.  This was unlike anything I had ever tasted.  It was sweet and savory and tasted like fall.  (Think apple butter on toast).

We finished up our meal with a large plate of the lamb ribs and they were incredible.  What’s not to love about lamb ribs?!  The lamb ribs came with sumac onions, black lime yogurt, beets, hazelnut dukkah and mustard seeds.  They were tender and delicious and I loved the caviar-like mustard seeds.

 Overall Tail Up Goat is truly a hidden gem in DC.  If you are up for an adventure of a meal, this is your place.  It is (probably) unlike any other flavor combinations you have ever had!

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