Tail Up Goat m

One Star • High quality cooking, worth a stop
Quite comfortable
25 - 50 USD
MICHELIN Guide’s Point Of View
A trio of veterans from Komi and Little Serow has united to bring D.C. one of its hottest spots. What’s with the name? It reflects the Caribbean upbringing of Chef Jon Sybert’s wife, Jill Tyler, as well as an island expression to differentiate between goats and sheep: tail up goat, tail down sheep. This hip bistro welcomes diners with a buzzing bar area where thirst quenchers like the daiquiri of the day or a hibiscus agua fresca call to mind sandy shores. Colorful tiles, light-colored wood furnishings, and pastel accents cement the setting’s easy-breezy vibe. Chef Sybert's menu is a stimulating piece of work that starts off with some serious bread options. The handful of choices are unlike anything previously experienced-take for example the delightfully unorthodox crostini of grilled charred chocolate rye with salt-baked sardines, sweet butter, and pickled beets. Among the pastas, hope to find supple, richly yellow maltagliati dressed with fermented honey sausage, pea shoots, and breadcrumbs. Whole roasted porgy is precisely de-boned and stuffed with ramps, spinach, and capers. Lastly don't miss out on sweets, particularly the crunchy cannolo stuffed with lemon-scented whipped ricotta.
  • N Notable wine list
  • a Wheelchair accessible



Tail Up Goat

1827 Adams Mill Rd. NW, DC 20009

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+1 202-986-9600

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Dinner nightly

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