Tail Up Goat

Pasta / Mediterranean

Adams Morgan


Get directions | 1827 Adams Mill Rd NW, Washington, D.C. 20009


Hours |


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.


(202) 986-9600


Dinner Menu
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.

small plates
crispy salt cod, zuni onions, smoked cauliflower aioli [14]
potted trout rillettes, smoked trout roe, caraway + benne cracker [15]
carrot + chickpea panisse, celery root soubise, aleppo pepper [14]
*try with: Bodegas A Tapada’s Godello [18]

medium plates
yellowfin tuna crudo, castelvetrano olive, turmeric lemon vinegar, purple radish [20]
*try with: Stefano Amerighi’s Syrah Rosato [18]
beef tartare, red fife sourdough, salsa verde, ramp shoots [20]
chicken liver tart, ramp, scallion, black truffle honey [20]
parsnip rosti, creamed kale, charred carrot, aleppo pepper [17]
country pâté, einkorn ciabatta, quince mostarda, pickled celery [16]
rutabaga bread, beet bordelaise, baby kale, green peppercorn [18]
*try with: Adega Sernande’s Godello [24]
carolina gold rice, shrimp, green garlic, pickled fennel, benne seed [21]
grilled pork loin, barbecue sauce, sweet potato [20]
*try with: Treveri’s Sparkling Syrah [15]

large plates
chicken fried hen of the woods mushroom, herb salad, watermelon radish, “mac” sauce [38]
*try with: Domaine de Rombeau’s Rancio Sec [14]
seared rockfish, charred cabbage, sunchokes, gold rush apple [39]
strip steak, grilled romaine, pine nut, fig, bone marrow croutons [68]

toasted corn cake, roasted fennel custard, raspberry orange madeira sauce[13]
*try with: Clotte-Cazalis Sauternes [21]
grilled kumquat, whipped cream, almond, honey brown butter madeleines [13]
black forest pavlova, sumac, black lime, red wine compote [14]
warm honey tart, coffee, almond, rosemary + thyme [14]
*try with: Camin Larredya’s Jurançon [16]