Tail up goat12/5/2023 By trust, I mean that the next time we’re there, and our server makes a suggestion, we will take it. I feel like we gained a lot of trust with Tail Up Goat after this visit. Unlike last time, we ate the ribs with our hands and I think it made the meal more fun. Within a few moments, our lamb ribs arrived, piping hot. We noticed that there had been a bit of a delay between our pasta and the lamb ribs, and perhaps that’s why we got free wine, but neither of us minded. Plus, the lamb ribs tasted even better than last time., possibly because they were right from the kitchen. Etna in Italy. It was fun to watch his enthusiasm as he talked about the volcanic soil. It turns out that he came to give us a pour of a delicious, fruity red wine from volcanic Mt. Suddenly, the sommelier walks over carrying two large red wine glasses and a bottle. If money weren’t an issue, we would have ordered three of these.Īfter our pasta, we were waiting for our lamb ribs and enjoying our wine. The trout roe and the squash blossoms brought an intense orange color that was fun to look at as we ate. Next up was pasta primavera with salty trout roe, squash blossoms, garlic scapes and crunchy aleppo breadcrumbs. Tail Up Goat has a traditional first course, second course and entrée menu, and we ordered one of each. Our seaweed sourdough bread was slathered with ciccioli and topped with pickled fennel stems. Ciccioli is an Italian pork spread, similar to a rillette. The combination of the ciccioli and the fennel stems tasted remarkably like Italian sausage, which inspired memories of eating at baseball games as a kid. Now that we had our wine to keep us company, we started ordering food. I am glad that we did order it, because it was a truly special bottle of wine that made the evening even more enjoyable. The smell of petrol was intoxicating and the wine hit that sweet spot between dry and sweet Rieslings. Plus, the mouthfeel was out-of-this world. She did let us know that it was a bit of a splurge pricewise, but she talked it up so highly that we had to get it. Wiemer, one of the first wineries in New York’s Finger Lakes region, had a petrol smell, caused by a chemical reaction that occurs in Rieslings that have been aged for a long time. She explained that the 2007 from Hermann J. We weren’t sure what bottle to get, so we asked our server for help. She took us on a tour of the wine list, going into impressive detail about each wine and covering Rieslings from all regions and price points. One wine stood out. I absolutely love Riesling and we were in the mood for a bottle. The list is divided into many different sections, mainly by region, and the first section is based on whatever the sommelier is interested in at the moment. This day’s theme was “Summer of Riesling”. We even had the same server as last time and she recognized us. We were thirsty, which was a good thing because Tail Up Goat has an exemplary wine list, created by sommelier Bill Jensen. Tail Up Goat on summer weeknights has an electric vibe. We were seated by the window, just one table behind we were on our last visit. That means that the kitchen can worry about doing the thing they do best, cooking. It’s when the kitchen has the most fun, too, because they don’t have to worry about picky eaters and/or diners who rarely eat out. Last time we went to Tail Up Goat, we ate dinner at 5:00pm on a Saturday. This time, we had our meal at 8:00pm on a Thursday night. Why does this make a difference? The middle of the week is when the pros dine out-the true foodies. This week, we revisited Tail Up Goat and had a truly special experience. Every once in a while, we have a meal that absolutely blows us away.
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