Mallard

Best Dishes D.C. Editors Ate This Week: September 3 | Eater DC

"There’s some good cooking going on right now at this one-year-old Logan Circle spot. The shrimp and Anson Mill grits are fantastic — featuring smoked pork, piquillo peppers, and country ham — and speak to longtime D.C. chef Hamilton Johnson’s Southern upbringing. The mini oil lamps on each table and vases bursting with baby’s breath add to the nightly charm, as do the vintage plates, family photos, and wooden mallards, which Hamilton’s dad carved in South Carolina, all displayed on the brick walls. Duck also appears on the menu in unexpected ways, starting with our ahi tuna and tomatillo app dressed with duck yolk aioli. The dramatic, back-lit bar is underrated, in my opinion, and gives the busy strip a dash of old-Hollywood glam. Whiskey cocktails are the move here." - Tierney Plumb