The Duck & The Peach
New American restaurant · Capitol Hill ·
Rotisserie duck, creative cocktails, seasonal desserts, farm-to-table
Rotisserie duck, creative cocktails, seasonal desserts, farm-to-table
"On Thursday, December 18, the Whisked Away Series returns to The Duck & The Peach: pastry chef Rochelle Cooper leads a $125 seasonal tasting in collaboration with Audrey Angeles of Frost & Flourish, featuring lumpia; ube bread with salted egg yolk butter; kalamansi salad; lechon with spicy garlic vinegar; and plenty of desserts, with details and booking on OpenTable." - Emily Venezky
"This Eastern Market institution is accepting to-go orders until Monday, November 24 for a feast ($300) or a “just the sides” option ($170) that each feed five to six people. The rotisserie turkey is full of za’atar and fennel stuffing, plus sides include goat butter mashed potatoes, toasted garlic green beans, kale salad with creamy garlic dressing, and cranberry soda bread. Check out the full list (plus the breakdown for a la carte if an one side sparks your interest) on its website." - Vinciane Ngomsi
"I tried this sweet-and-salty dessert at an all-pastry dinner at The Duck and The Peach, featuring resident pastry chef Rochelle Cooper and chef Kaity Mitchell (L’Ardente, Unconventional Diner). They planned a wonderful communal meal full of green basil-infused bread with burrata, a toasted meringue take on s’mores, and delicious treats like rainbow cookies and lemon-rosemary shortbread. Amongst all the sweet and savory dishes, this dessert course stood out. Layers of caramelized brown butter cake and sweet corn are topped with an incredibly creamy scoop of corn ice cream, plus popcorn, graham cracker crumbles, and flaky sea salt to balance out all of the sweetness. Cooper says that this seasonal dish will be added to the main dessert menu in the coming weeks and will only be available for a short time." - Eater Staff
"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