At Mallard, Chef Johnson will apply classic and global techniques to the culinary traditions of the south while incorporating the best local and regional ingredients available. Undergirding it all will be a sense of hospitality rooted in Johnson’s memories of the family table.
Mallard’s menu will range from Chef Johnson’s take on classics like Shrimp and Grits with Smoked Pork, Piquillo Peppers, and Tabasco-Shellfish Nage and Wild-Caught Blue Catfish with Poached Oysters, Summer Corn, and Smoked Trout Roe to new creations like Seared Sea Scallops with Cracklin’ Cornbread, Charred Peaches and Dandelion Greens and Crisp Berkshire Pork Trotters with Ramp Chow Chow, Sunny-Side-Up Egg, and Edisto Island Grits. Dessert options include Buttermilk Panna Cotta with Rhubarb and Almond Shortbread and Banana Puddin’ with Cracker Jacks and Nilla Wafers.
The only thing better than the cocktails and the food is the service!
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T
Tom VIP
Washington DC6則評論
5.0
在7天前用過餐
整體 5
食物 5
服務 5
氛圍 4
Great addition to the neighborhood. Food is top-notch. Nice people working there. Outstanding beer list and fair prices.
The new steak with fried oysters on top... wowsers.
請問這對你有幫助嗎?
C
Catharine
Washington DC60則評論
5.0
在2025年3月8日用過餐
整體 5
食物 5
服務 5
氛圍 3
Our server Amanda was wonderful. Very friendly and efficient. Everything we ordered came out quickly. The entrees were delicious — I had the lamb, which was very tender — I would say it almost melted in my mouth. The foie gras appetizer was tasty but light on the foie gras. We shared the key lime dessert, which was very good. We would definitely eat at Mallard again.
Mallard已在7天前回覆
Thank you so much for the kind words. We hope to see you again soon.