A Night of Luxury Honoring Kevin Doyle
Saturday, April 19th
Reservations Live Friday, March 21st @ 10 AM via RESY
Tail Up Goat was just a vision when we brought it to Kevin Doyle, scattered thoughts about a menu, a wine list, a style of service. We approached him on a lark, uncertain if he was even in a position to help. Not only was he excited about our project; in characteristic fashion, he was all in. In the space of weeks, Kevin became our sole backer, our dreammaker. He never wavered in his support over our wild ride in business, sharing every success and consoling us through the fits and starts of the pandemic era.
We lost our partner Kevin in October, 2023. Saturday, April 19th, we look to honor his life and legacy with a special tribute dinner coinciding with his birthday. We'll be donating a portion of proceeds to two of his favorite causes, Miriam's Kitchen and the Independent Restaurant Coalition.
We'll be doing our best to match the moment with the man. Chef Jon Sybert says: "Kevin did everything over the top, all out, luxe. He gave excessively, he lived and ate excessively. Over the top dishes and crazy ingredients." Here's what he's planning:
SNACKS
Sea urchin "French toast," milk bread topped with caviar and finger limes
Bluefin tuna toro
Foie gras mousse served on crispy chicken skin
FIRST
Ramps a la plancha with brown butter vinaigrette, "scrambled eggs" and king crab
PASTA
Goat & kale lasagna with egg verde
ENTRÉE
Bone in, butter aged prime ribeye, marrow butter and lemon dressed romaine
with Robuchon potatoes topped with black truffles
or
Turbot in pilpil, parsley, robuchon potatoes on the side
DESSERT
Chocolate pot de creme with occhipinti olive oil and sicilian sea salt
Dinner will be $200 per person excluding beverage, 20% service fee, and sales tax.
Optional wine ($150/person) and zero proof ($75/person) pairings are available as well as typical beverage offerings.
The ONLY modification we can make to the set menu is to accommodate pescatarians (who eat shellfish) and nut allergies. We can not accommodate any other restrictions. For example we could not host someone who avoids any of the following: gluten, dairy, eggs, nightshades, alliums, capsaicin, citrus, shellfish, fin fish. If you have questions about an allergy or dietary restriction please send us a note (hello@tailupgoat.com) prior to booking as bookings are non-refundable and the menu can not be altered expect for those avoiding nuts and for pescatarians.
Tickets for this dinner are NON-REFUNDABLE. Reservations cancelled by Wednesday, April 16th will receive a gift card in the amount of the purchase to use at Tail Up Goat. The gift card will be good for one year from the date of issue. Reservations cancelled after Wednesday, April 16th and no shows will not receive a gift card.
