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Tail Up Goat, from Komi and Little Serow alums, to host pop-up Dec. 1

Tail Up Goat plans to serve dishes like the one above, a salt-baked sardine plated with house-made charred sourdough, zucchini pickles, house-made butter, preserved lemon and dandelion green salt. Photo by Victoria Milko
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202-618-2708.

You may want to hold on to those digits. It’s the number to make reservations for a Tail Up Goat pop-up at Izakaya Seki on Dec. 1. The phone line will be open Nov. 19 from noon to 1:30 p.m.

The forthcoming Adams Morgan restaurant comes from a trio of local industry vets: Jill Tyler, the former service director of Little Serow; Jon Sybert, a sous chef at Komi for almost nine years; and Bill Jensen, the former service director of Komi and the former wine and beverage director of Komi and Little Serow.

Tail Up Goat’s a la carte menu will focus on Mediterranean foods and vegetables. “Jon and his sous chefs won’t tie themselves to any region in the Mediterranean,” Tyler says. “There’s an overarching theme, but ingredients that they’re passionate about will drive the menu on a day-to-day basis.”

At the pop-up, Sybert and his team will preview five dishes they’ve been working on, like homemade breads and pastas. The meal costs $60, not including tax. Beverages — which will be limited to a few select wines — are also not included.

“Pop-ups have this ad hoc, work-in-progress feeling sometimes,” Jensen says. “We’re certainly a work in progress, but we want it to feel like a polished, enjoyable experience for the guest.”

Reservations will be accepted for seatings between 5 and 9:30 p.m. Seats at the 12 or so tables at Izakaya Seki are expected to sell out fast.

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