Tail Up Goat: Lamb Ribs

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If the pork ribs at Little Serow and the family-style goat feast at Komi had a lovechild it would be the lamb ribs at Tail Up Goat. Did you have this lightbulb moment too? That’s because the new Adams Morgan respite from the ordinary is from alums of the two restaurants. And, boy did they graduate.

The ribs, piled high like campfire logs, stand out as the best thing on the menu because of the exquisite char on the meat that falls off the practically disintegrating bones. Like the accoutrements that accompany Komi’s famous goat, the ribs find Mediterranean flavors (sumac onions, beets, a creamy yogurt sauce and fresh herbs). Think Cava Grill toppers injected with fine freaking dining. An order feeds two ($42).

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The adventurous should warm up to their lamb course by carbo loading first with charred chocolate rye bread and later with cavatelli dressed in octopus ragu. The rye comes with, SURPRISE, a whole sardine sunbathing on a bed of salt. He really announces his presence (unlike those Republican presidential hopefuls botched their debate entry). Break off fleshy fishy morsels and mount them on your rye bread for a bold bite that tastes like finding a Jewish deli in Greece.

Wash everything down with whatever Bill Jensen wants to pour you. He’s a wine savant that turned me on to vino big time through his pairings at Komi. Spot the towhead blonde in the dining room and wave him over for a recommendation. Or, if wine isn’t your thing, feel free to crush mezcal Old Fashioned’s all night long.

With cooking like this, it’s no wonder why the goat’s tail is up, instead of between its legs.

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Tail Up Goat is located at 1827 Adams Mill Rd NW.

Lamb ribs not your BTM? Post your favorites in the comments section.

Top Five Dates in the District

Bacon-wrapped dates at Jaleo

Sorry Match.com members, this is a different kind of date.

Dates, or in most cases “dátiles,” have made a comeback on the capital culinary scene in the past couple of years. You can find them on big-name menus like Jaleo and Komi but also at Wholefoods, enabling you to take your dates on the road.

Here’s a round-up of Best Thing on the Menu’s top five dates in the District:

1.     Jaleo: Dátiles Con Tocino Como Hace Todo El Mundo – Fried dates wrapped in bacon served with an apple-mustard sauce

2.     Komi: Dates stuffed with mascarpone cheese and dusted (generously) with sea salt

3.     Boqueria: Dátiles con Beicon – Dates stuffed with almonds and Valdeón, wrapped in bacon

4.     Founding Farmers: Bacon-Wrapped Dates – Dates with blue cheese filling and balsamic glaze

5.     P Street Wholefoods: Dates stuffed with a mild cheese and topped with candied walnuts

Bacon-wrapped dates are also known as “Devils on Horseback.” They were quintessential cocktail party appetizers in the 1960s and 1970s when daring and exotic finger food was in demand.

However, the name of the dish and the dish itself actually dates back to the late 19th century with its close sibling – “Angels on Horseback” (oysters wrapped with bacon).

Their origins are somewhat mysterious, but most accounts stem from Cornwall in the south of England at the turn of the last millennium, where Norman raiders would disguise themselves is suits of armor made by layering rashers of bacon.

The best part about Devils on Horseback, besides the sweet and smoky flavor, is that they can be made very quickly and with only a simple set of ingredients.  Yet, we guarantee they will impress your dinner guests.

Discovered other tasty dates in the District? Share your favorites in the comments section.