Tail Up Goat's next act: Rye Bunny brings "fine-casual" to Adams Morgan
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Delicious carbs continue at Rye Bunny, which replaces Tail Up Goat (pictured: fennel focaccia with homemade ricotta and honey-poached beets). Photo: Courtesy Scott Suchman
Move over, fast-casuals. "Fine-casual" is D.C.'s hottest restaurant trend, and one of the most anticipated openings lands Thursday: Rye Bunny.
Why it matters: Chef Jon Sybert and Jill Tyler are replacing their beloved Adams Morgan spot, Tail Up Goat, with a more laid-back sibling serving cheffy comfort food — still built to wow.
The big picture: As costs climb and diners pull back, restaurants in D.C. and beyond are going more casual, embracing models that are cheaper — and less labor-intensive — to run.
- When the Tail Up Goat team mapped out their next move, they looked to friends at Birdie's in Austin for inspiration.
- Like the award-winning counter-service prix fixe, Rye Bunny aims for high-caliber food and high-touch hospitality — minus the full-service overhead.
How it works: In the cozy, quilt-lined space, diners order at the counter (with drinks offered if there's a line). Staff circulate for refills, extra orders and anything else guests need.
What they're saying: Tyler admits she was initially "worried about the hospitality piece, because that's my favorite part" (she's got a Michelin service award to back it up). But the model supports a smaller team with competitive pay, benefits and PTO.
- Now, instead of back-and-forth at the table, "you're having all those conversations with amazing team members [at the counter] — who know the wine list and food, who're excited to be there."
Dig in: Sybert is leaning into ambitious, seasonal comfort food — the kind that earned him acclaim at TUG and Reveler's Hour.
- There's no set cuisine — "just dishes that I would want to order every time I go out to a restaurant," says Sybert.
😋 Think: fennel focaccia with housemade ricotta and honey-poached beets; tagliatelle bolognese or wild greens–stuffed ravioli; plus shareable mains like fried chicken or chermoula-sauced rockfish.
To drink: Fun wines and beers, personalized martinis and plenty of zero-proof options.
- Wine starts at $12 a glass and around $50 a bottle (or BYO for $35).
The intrigue: Two nightly reservations are held for "people who love a sure thing" — with a local giveback twist.
- Each $25 OpenTable booking goes entirely to Dreaming Out Loud and the Amica Center for Immigrant Rights.
- Sustainability was core to building Rye Bunny — from local sourcing to creating a resilient business, team and community.
The bottom line: "The moments for hospitality and taking care of people still exist," says Tyler of the restaurant's new model. "I'm excited to get people who might be a little skeptical over to our side."
If you go: Rye Bunny. 1827 Adams Mill Road, Northwest. Open for dinner, April 2.