The Hottest New Restaurants Around D.C., November 2024
"This fresh Southern spot took over the former space of modern American pioneer Birch & Barley, serving up remixed mashups of Southern comfort foods from chef Hamilton Johnson. Opening items include an elegant plate of shrimp and grits topped with smoked pork, piquillo peppers, and shellfish broth; wild-caught blue catfish with poached oysters, corn, and smoked trout roe; and Berkshire pork trotters. Duck dishes and foie gras naturally makes lots of appearances at Mallard; Johnson sources the namesake ingredient from family-run La Belle Farms in the foothills of the Catskill Mountains." - Tierney Plumb, Emily Venezky
Mack Ordaya for LeadingDC
