With its pale-blue walls, light wood decor and lantern-like lights dangling overhead, Tail Up Goat exudes a warm, island-y vibe. The lamb ribs are the specialty – crispy and lusciously fatty, served with date-molasses juice. The housemade breads and spreads star on the menu too – say, flaxseed sourdough with beets. No wonder Michelin gave it a star.
The menu is mostly shareable plates plus a handful of meat and fish mains. Lots of wines and refreshing cocktails help wash it all down.
