Tail Up Goat

Pictured: ossetra caviar with crispy fried polenta crackers and chive-flecked creme fraiche. This is one of two supplement options at Tail Up Goat, an Adams Morgan restaurant serving a four course tasting menu. Dimly lit with a small visible kitchen, the restaurant’s chefs capture the essence of simple ingredients, such as broccoli or pecorino, and drops them into unexpected vessels. Having previously dined at the bar, we enjoyed the atmosphere in the dining room — lively but not too loud, energetic but not hectic.