Reveler’s Hour Restaurant opens in Adams Morgan with lots of pasta and wine

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

A trio of owners intend to Reveler’s Hour (1775 Columbia Road NW) to be a quieter and more affordable alternative to Tail Up Goat. In the nearby essential Mediterranean place, the high level of service led by Tyler, the dishes of sustainable origin created by Jon Sybert and the wines curated by Bill Jensen have secured them a Michelin star. The new venue is supposed to provide the neighborhood with more options each night, which explains the weekly vegetable classic that Tyler says acts almost like a sauce amidst conical bell pasta, lemon, aged gouda and breadcrumbs seasoned with Calabrian chilies.

Campanelle is one of seven pastries on the initial menu, and all but one cost $ 25. The only exception is a plate of 29 ribbons of thin tagliolini ribbons served with plain Maine and bread crumbs of preserved lemon.

A plate of bell pasta with soft broccoli, lemon, aged gouda and spicy chili bread from Reveler time.

Campanelle with soft broccoli, lemon, aged gouda and spicy chopped bread.
Craig Fields / For Reveler’s Hour

Cassarecce pasta with red sea island peas, greens and Romano pecorino cheese from Reveler's Hour

Cassarecce pasta with red sea island peas, greens and Romano pecorino cheese
Craig Fields / For Reveler’s Hour

There are also snack menu sections: lovers of Sybert to Tail Up Goat toast can prepare a fermented dough with “salted fish butter” and small dishes like Cape May scallops with kumquats and celery. The scallops are cooked on a wood 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 per glass divided into menu sections that highlight Rome, Provence, California and other places. He is excited to have local grapes from Linden Vineyards (Linden, Virginia), Walsh Family Wine (Purcellville, Virginia) and Dodon Vineyards (Davidsonville, Maryland).

Tyler says New Year’s Eve reservations are reserved in the dining room, but the adjacent bar seats and high tops will always be the first to serve.

Reveler time will be open for dinner six days a week (closed on Mondays). The dining room closes at 22:00, but the bar will be open until midnight at least every night, with a later closing on Fridays and Saturdays.

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