Last updated on April 10th, 2019 at 03:58 pm
Sounded interesting: Tail Up Goat.
Story has it that if you see something in the distance that may be a goat or a sheep the way to tell is the goat will have their tail up while a sheep has it down….now I know how to tell the difference!
The food is described as Mediterranean and is an interesting mix of dishes that lean a bit more toward Greek cuisine. Much of it has that tart yogurt taste which I suspect many will enjoy but for my palate I would have liked a bit less of the tartness.
Started with my waiter’s recommendation: the brown rice bread. It was very good and reminded me of a nice German rye bread with a nutty flavor. It came with a mound of fermented and raw turnips with mint on a bed of yogurt sprinkled with a hazelnut picada. For the main I had to go with the lasagna which was beautifully presented with multiple pasta layers containing goat, kale, and anchovy topped with tomato sauce and salsa verde. Again, the salsa verde was very tart with a strong lime flavor. I preferred the dish sans the salsa. Wine choice was a southern Rhône Syrah…very good example of the region and grape.
Ended with the olive oil budino….excellent……and a late harvest Petit Manseng from Virginia….very nicely done.
Next time I have to try the lamb ribs which are pictured in the kitchen photo to the right of the chef and ready to be served.
Located in the Adams Morgan area of DC.