100 Very Best Restaurants: #8 – Tail Up Goat

Brown-rice bread with yogurt, turnips, hazelnuts, and mint. Photo by Scott Suchman.

When food critics describe a dream restaurant, it’s often a place like this Mediterranean-leaning spot—small and lovely, with a great bar; highly ambitious but not hugely expensive; service that’s friendly and relaxed but also seamless and keenly knowledgeable. Though it’s tough to pass up the famed lamb ribs, chef Jon Sybert keeps the new hits coming, with an eye toward strangely delicious bedfellows. Who knewstracciatella cheese could pair so beautifully with Brussels sprouts and fermented cabbage? Or that ’80s-throwback pasta primavera could taste so fresh thanks to briny pops of trout roe? Expensive.
Also great: Salt-cod croquettes; bialy with trout roe, duck egg, and crème fraîche; pasta puttanesca with candied olives; whole stuffed porgy; rosemary cake.

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Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.

Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.

Jessica Sidman
Food Editor

Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.