![]() Such and such is delicious is not a substantive review. My question is, why are certain people invited to the soft opening? Did they just walk in by chance? By non-substantive reviews, I mean I haven't seen anyone discuss any single dish. Having heard who's behind it, and what it is, I initialized coverage of Tail Up Goat, in the blind, in Italic, and, tentatively ranked them as the #1 restaurant in Adams Morgan. Oh, and the bread? (I bought a brown rice loaf that we've been savoring all day.) Better than Bread Furst, that's all. Wish I could afford to go every night, or that, when I am there, that I could afford to always order the Selbach-Oster Spätlese they're offering at $18/glass, which Bill modestly describes as "The Greatest (White Wine on Earth)." Thank god it's impossible to find a parking space (I circled for 20 minutes on a quiet Thursday), or else it'd be as hard a table to snag as Bad Saint-and it's about five times as large. Possibly as welcoming as Komi and Little Serow-like those spots, from which they came, you know you're in good and welcoming hands as soon as you walk in. They love what they're doing they love making their customers happy and it shows. And that's because Jon, Jill and Bill, and their great, carefully chosen staff, have been working really hard, for a really long time, to get up to speed. Feels as if it's been a neighborhood institution for years. M altagliati was scrumptious and the almond cake was the best dessert I've had in ages. and, I'm sure, on day one, too, per Sam's report. It's running on all cylinders on day three. Within a month, it's gonna be impossible to get in. Michael Phelps is happy with both, so you should be too.Word to the wise: Go now. I personally couldn't choose a favorite but the combined scores of my fellow judges awarded the Brown Rice bread the gold and the Seaweed Sourdough the silver. Every tiny ingredient on this bread is a punch of flavor right to your pie hole. You can find my other favorite preparation of them at Range in Chevy Chase. Have you had pickled mussels yet?! They are an incredible new trend and my absolute favorite way to eat mussels. The richness from the fatty lardo butter created sparks with the briny sour bread but don't worry - those flavors from the baked slice of beauty were amplified with the sea beans and pickled mussels. ![]() This bread is littered with luxury, starting with the whipped lardo that is slathered onto the the warm toasted seaweed sourdough with such generosity it should be illegal. If that doesn't sound like a literal gold medal to you, I don't know what will. The second bread was Seaweed Sourdough with pickled mussels, whipped lardo and sea beans. ![]() I felt a pang of jealousy and regret knowing I had to share this bread with three other people. The garlic was umami heavy and almost vinegary, with a roasted nutty finish.absolutely perfect. ![]() There was tang from the yogurt, texture from the benne seeds, freshness from the lightly sauteed, super seasonal squash and a deep dark indulgence from the black garlic. The bread itself is toasted and buttery and warm and slightly crisp (not enough to cut the top of your mouth thank GOD), and piled high with just enough toppers to make it possible to fit everything in your mouth without looking like a complete idiot. It's really hard to describe how mouth-wateringly delicious something so simple can be, but please trust me on this.įirst up was the brown rice bread with summer squash, yogurt, black garlic and benne seeds. The breads are made fresh in-house every day and you can taste the love. If you skip one of the breads when you visit Tail Up Goat, you should just go directly home and hang your head in shame.
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