The Duck & The Peach
New American restaurant · Capitol Hill
300 7th St SE, Washington, DC 20003, USA
Highlights
Innovative New American cuisine, innovative cocktails, and seasonal desserts
Innovative New American cuisine, innovative cocktails, and seasonal desserts
"This restaurant evokes California’s farm-to-table spirit, alongside wines sourced from around the world. The roast chicken would make Ina Garten cry. And definitely save room for dessert and ice creams (available for to-go service) prepared by its talented pastry chef Rochelle Cooper. Consider its sleek sibling La Collina for standout Italian dishes like cacio e pepe, dry-aged beef carpaccio, and arancini bambini, along with grapefruit-accented Negronis by the pitcher." - Tierney Plumb
"Talented pastry chef Rochelle Cooper’s desserts and pastries rotate with the season at Capitol Hill’s dreamy American staple. That currently includes a strawberry-lemon bar with Thai basil, masago rice pearls, and strawberry jam. Another summer-ready stunner is a rhubarb brown butter torte (brown butter cake, rhubarb compote, and lemon meringue). For the duration of June, proceeds from her pretty pink triangle ice cream are donated to LGBTQ group SMYAL." - Tierney Plumb
"Is participating in the two-day summit 'Limitless: Claiming Space for Abundance' Dine Around on Saturday, April 26, offering the chance to share a table and enjoy a three-course tasting menu with drinks for $75; the Dine Around is available only to summit ticket holders (the summit runs April 25–26), and summit tickets start at $375 and have consistently sold out since the program debuted two years ago." - Emily Venezky
"Hosting a one-night-only, six-course tasting menu celebrating spring flavors and chef Douglas Keane's new book, featuring dishes such as rotisserie duck with rhubarb tamarind." - Emily Venezky
"New American cooking and seasonal, local ingredients are the vision at Capitol Hill’s woman-owned The Duck & The Peach from Hollis Wells Silverman. A three-course duck feast for two captures the season’s bounty ($180). The spring lineup also includes a la carte dishes like beet risotto and Roseda Farm beef tartare. Reservations via the website." - Tierney Plumb
