100 Very Best Restaurants: #5 – Tail Up Goat


Goat lasagna at Tail Up Goat.

About Tail Up Goat


1827 Adams Mill Rd NW
Washington, DC 20009

You’d expect to find a “slammable vodka cocktail” elsewhere in Adams Morgan—though maybe not one this tasty, with rooibos-infused vodka and bubbly. Three years in, it’s easy to tell that the Komi vets running this foodie haven are still having fun. The mood is infectious—we’ve never had a dull meal in the cozy space, whether tearing into a bowl of tagliatelle ragu with “porky” bread crumbs, delighting in family-style platters such as herb-and-rice-stuffed fish, or listening to ebullient beverage director Bill Jensen share his finds from a recent trip to the country of Georgia. Chef Jon Sybert’s style is strikingly savory—note the frequent pops of trout roe, house-made breads heaped with seaweed butter and fermented carrots, rosemary-strewn desserts—which plays to the palate in wonderful ways. Expensive.

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 Petworth.

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.