The Duck & The Peach

"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, Emily Venezky

"Because its proximity to Capitol Hill, The Duck and the Peach is the preferred dining destination for lawmakers in the city. In order to protect their privacy, they’ve carved out a secret service entrance to enter and exit with ease. Sister restaurant La Collina next door also has an entrance of its own. The quaint cocktail bar the Wells does its best to protect the privacy of its patrons with its own special corridor as well." - Vinciane Ngomsi

"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." - Tim Ebner, Missy Frederick, Tierney Plumb

"If restaurants were people you’ve dated, The Duck & The Peach would be the person who’s perfect on paper, but there’s not enough of a spark that you’re clamoring for a second date. And that’s OK— sometimes, you just want something a little less high stakes. This new American restaurant is exactly that. Neighborhood couples splitting the Duck Feast For Two and friends looking to catch-up come here for lowkey weeknight dinners, in a dining room that’s lit more like a furniture showroom than a candlelit bistro. The food here is straightforward and solid, but likely not going to make it into your dreams at night. But the ingredients are noteworthy, and as local as the news in the Hill Rag—one Maryland farm even grows a yellow tomato exclusively for the restaurant." - madeline weinfield