Get directions | 1827 Adams Mill Rd NW, Washington, D.C. 20009
When we heard that a few people from Komi and Little Serow, two of our favorite spots in the city, were opening up a new place, we got very excited. When we heard it was going to be in Adams Morgan, we were confused. AdMo isn’t necessarily known for its great food, and is instead known for the ample opportunity to see drunk interns upchuck all over the sidewalk at 2am after a night of questionable liquor choices. But thankfully, Tail Up Goat is a few blocks north of all that madness so you can avoid all the early 20-somethings learning that those new thing called ‘salaries’ can buy endless amounts of cheap liquor. Knowing all that, you’ll want to head to Tail Up Goat immediately, because, in our professional opinion, this place is awesome.
You’re going to be tempted by something from pretty much every section of this menu, and we here at The Infatuation fully support you giving into the dark side and ordering with abandon. God invented elastic-waisted pants for a reason. And that reason was to make sure you eat both pasta and the lamb ribs at Tail Up Goat. The savvy move is to come either on a date, because this place is very date-y, or with a small group, and share everything. No, ribs aren’t the first food you think of when on a date, but that’s a testament to just how good these are.
Be sure to plan ahead, since this isn’t the easiest place in the world to get a reservation as it’s on the smaller side. You’ll want to, though, because this is a very cool spot with a much more laid back vibe than the food would suggest. This is a place somewhere in-between a casual hang and a white tablecloth joint, which means you can get great food without being forced to wear job interview clothes. They have a great bar with a lot of space to maneuver, where you should grab a drink while you wait for your table. Plus, it has a funky name that you’ll want to casually drop to your co-workers to make you seem cool. And you know what, if you come here, you are cool.
Please note that our offerings change daily!
We can’t promise that everything you see here will be available when you join us.
In lieu of tipping, we will add a 22% service fee to your check.
crispy salt cod, zuni onions, smoked cauliflower aioli 
potted trout rillettes, smoked trout roe, caraway + benne cracker 
carrot + chickpea panisse, celery root soubise, aleppo pepper 
*try with: Bodegas A Tapada’s Godello 
yellowfin tuna crudo, castelvetrano olive, turmeric lemon vinegar, purple radish 
*try with: Stefano Amerighi’s Syrah Rosato 
beef tartare, red fife sourdough, salsa verde, ramp shoots 
chicken liver tart, ramp, scallion, black truffle honey 
parsnip rosti, creamed kale, charred carrot, aleppo pepper 
country pâté, einkorn ciabatta, quince mostarda, pickled celery 
rutabaga bread, beet bordelaise, baby kale, green peppercorn 
*try with: Adega Sernande’s Godello 
carolina gold rice, shrimp, green garlic, pickled fennel, benne seed 
grilled pork loin, barbecue sauce, sweet potato 
*try with: Treveri’s Sparkling Syrah 
chicken fried hen of the woods mushroom, herb salad, watermelon radish, “mac” sauce 
*try with: Domaine de Rombeau’s Rancio Sec 
seared rockfish, charred cabbage, sunchokes, gold rush apple 
strip steak, grilled romaine, pine nut, fig, bone marrow croutons 
toasted corn cake, roasted fennel custard, raspberry orange madeira sauce
*try with: Clotte-Cazalis Sauternes 
grilled kumquat, whipped cream, almond, honey brown butter madeleines 
black forest pavlova, sumac, black lime, red wine compote 
warm honey tart, coffee, almond, rosemary + thyme 
*try with: Camin Larredya’s Jurançon