Chef Spotlight: Tail Up Goat's Jon Sybert
"As a young cook, the MICHELIN Guide was something Jon Sybert was extremely aware of. The Northern Virginia native worked in and out of Washington, D.C. kitchens, gaining street cred at Komibefore eventually opening Tail Up Goat in Adams Morgan, which he owns with his wife and service director, Jill Tyler, and beverage director Bill Jensen. The concept for the restaurant is quite simple: they wanted to create something with not just a focus on food, but that also offered an eclectic drink list and warm hospitality. Sybert’s style of cooking is ingredient-based with a heavy Mediterranean influence. Tail Up Goat earned a star in the first MICHELIN Guide Washington, D.C. and has retained it since." - Abbe Baker
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