With peas, stone fruit, and sungolds in season, dinner at Tail Up Goat feels utterly fitting, with their newly crafted sorta- mid-Atlantic/sorta-Mediterrean menu. Their salt-cod fritters with Zuni onions and smoked cauliflower have returned; that and the grilled apricot with hazelnut and strawberry crumble, lardo and sorghum molasses, are non-negotiable starters. Next, consider the seared scallops and pine-nut mousse with chili crisp, or yellowfin tuna crudo with charred snap peas, fennel, Sicilian pistachio and basil salsa verde. And we’re not missing out on hazelnut basil Paris-Brest for dessert.
And wines by the glass? As eclectic as they come, with everything from Bugey-Cerdon sparkling gamay, to Santa Barbera riesling and Greek retsina rosé, so take a whirl.