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Tail Up Goat Partners Open Their New Pasta and Wine Bar on New Year’s Eve

Reveler’s Hour brings bar snacks, small plates, and seven different pastas to Adams Morgan

Bucatini in white sauce with guanciale, onions, garlicky breadcrumbs, and grana cheese from Reveler’s Hour
Bucatini in white sauce with guanciale, onions, garlicky breadcrumbs, and grana cheese.
Anna Meyer/For Reveler’s Hour

Jill Tyler wants customers to eat their broccoli. At Reveler’s Hour, the casual Adams Morgan restaurant that she’s opening with her Tail Up Goat partners on New Year’s Eve, a portion of the vegetable gamely labeled “mushy” is part of her favorite bowl of pasta.

A trio of owners intend Reveler’s Hour (1775 Columbia Road NW) to be a more laidback, affordable alternative to Tail Up Goat. At their essential Mediterranean spot nearby, the high standard of service directed by Tyler, sustainably sourced dishes created by Jon Sybert, and wines curated by Bill Jensen have secured them a Michelin star. The new venue is supposed to provide the neighborhood with more of an everynight option, which explains the classic weeknight vegetable that Tyler says acts almost like a sauce amid conical campanelle pasta, lemon, aged gouda, and bread crumbs spiced with Calabrian chiles.

Campanelle is one of seven pastas on the opening menu, and all but one cost $25. The lone exception is a $29 plate of thin tagliolini ribbons served with Maine uni and preserved lemon breadcrumbs.

A plate of campanelle pasta with mushy broccoli, lemon, aged gouda, and spicy chile breadcrumbs from Reveler’s hour.
Campanelle with mushy broccoli, lemon, aged gouda, and spicy chile breadcrumbs.
Craig Fields/For Reveler’s Hour
Cassarecce pasta with sea island red peas, collard greens, and pecorino Romano cheese from Reveler’s Hour
Cassarecce pasta with sea island red peas, collard greens, and pecorino Romano cheese
Craig Fields/For Reveler’s Hour

There are also menu sections for snacks — fans of Sybert’s toasts at Tail Up Goat may make a beeline for sourdough with “salty fishy butter” — and small plates like Cape May scallops with kumquats and celery. The scallops get cooked on a wood-burning grill, which represents a new toy for the chef.

Cape May scallops with kumquats and celery from Reveler’s Hour
Cape May scallops with kumquats and celery
Craig Fields/For Reveler’s Hour

Jensen has selected more than 50 wines by the glass divvied up into menu sections that spotlight Rome, Provence, California, and elsewhere. He’s excited to have local grapes from Linden Vineyards (Linden, Virginia), Walsh Family Wine (Purcellville, Virginia), and the Vineyards at Dodon (Davidsonville, Maryland).

Tyler says New Year’s reservations are all booked up in the dining room, but bar seats and adjacent high tops will always be first-come, first-serve.

Reveler’s Hour will be open for dinner six days a week (closed Mondays). The dining room closes at 10 p.m., but the bar will be open until at least midnight every night with a later closer on Fridays and Saturdays.

Reveler’s Hour

1775 Columbia Rd NW, Washington, D.C. 20009 (202) 588-1616 Visit Website

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