Social Profile: 
✔️Breakfast ✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in
… View more
A New American restaurant and bar inspired by California and New England living and hours spent at farmers markets throughout California. Delicious experiences with thoughtful hospitality. James Beard Nominated Restaurateur and Rammy Award-Winning Pastry Chef.
Airy restaurant with a modern vibe & patio seating offering appetizers, mains, cocktails & desserts.
Address and Contact Information
Address: 300 7th St SE, Washington, DC 20003
Phone: (202) 431-1913
Website: https://www.duckandpeachdc.com/
Menu Photos
Order and Reservations
Reservations: tripleseat.com
Photo Gallery
Related Web Results
The Duck & The Peach | James Beard Award-nominated New …
Home ; Location. Hours ; 300 7th ST SE, Washington, DC 20003 · (202) 431-1913. Dinner & Bar Tuesday, Wednesday, Thursday 5:00 pm to 10:00 pm. Friday and Saturday
The Duck & The Peach – Washington DC
A New American restaurant and bar inspired by California and New England living. We take an unpretentious approach to honoring ingredients and creating a …
The Duck and the Peach Restaurant – Washington, DC | OpenTable
Book now at The Duck and the Peach in Washington, DC. Explore menu, see photos and read 188 reviews: “Amazing food and decent value! Great for a casual date …
Reviews
Matthew Hia
Came here for brunch:
Food was ok! The potatoes in duck fat needed like a dipping sauce. Had to ask for ketchup and hot sauce on the side.
The duck tacos were nothing special. It wasn’t like..oh man i need to come back to have this again! Portion size was tiny.
Drinks: Golden Latte was just chai and tumeric. Super sweet. Regular late was good
Service:
We ordered the basket of bakery, food, and coffee. We got our drinks first. Waited a while for our food. They served our tacos and fries before the bakery goods! Kinda ruined our meal. I mean we ate our meal and then bakery after. It really was disappointing
… moreFood was ok! The potatoes in duck fat needed like a dipping sauce. Had to ask for ketchup and hot sauce on the side.
The duck tacos were nothing special. It wasn’t like..oh man i need to come back to have this again! Portion size was tiny.
Drinks: Golden Latte was just chai and tumeric. Super sweet. Regular late was good
Service:
We ordered the basket of bakery, food, and coffee. We got our drinks first. Waited a while for our food. They served our tacos and fries before the bakery goods! Kinda ruined our meal. I mean we ate our meal and then bakery after. It really was disappointing
Dr.Foodie
Wonderful server. Food was good. Duck can be a bit crisper. Carrots were excellent. Dessert was excellent. The sweet potatoe one was probably my favorite. The different goat butter was also delicious and definately worth the calories.
… moreJ L
The restaurant’s ambiance sets the tone immediately. Dim, atmospheric lighting and a restrained noise level create a space where conversation feels private and unhurried, an increasingly rare luxury. It is the kind of dining room that invites you to linger, to order thoughtfully, and, on this occasion, to splurge.
With a menu offering breadth and ambition, this felt like the right place to indulge. We began with the squash tartine, a dish reminiscent of one I encountered in Gibraltar, a meal so revelatory it reframed my expectations of vegetarian cuisine entirely. Though meatless, it was deeply satisfying, layered, and refined. If every vegetarian dish were executed with this level of care, I might seriously reconsider my carnivorous habits. It was an exceptional opener and set a high bar for the courses to follow.
The black cod with parsnips and charred onions was beautifully prepared, flaky, delicate, and precisely cooked. I often default to misoyaki butterfish when given the option, but this preparation stood confidently alongside it, offering a cleaner, more restrained expression of the fish without sacrificing depth of flavor.
The beef cheek met, and perhaps exceeded, expectations. Luxuriously tender, it yielded effortlessly to the spoon, enriched by a well-judged wine reduction that complemented rather than overwhelmed the meat. It was comfort and finesse in equal measure.
Then came the porterhouse, and here, unfortunately, the evening faltered. While the portion was generous, the execution was not. A porterhouse lives or dies by balance, and this one failed that test. The filet side arrived well-done, devoid of any pink, while the New York strip side hovered inconsistently between medium and medium-rare, with a noticeably tougher texture. For a cut that commands both attention and price, this disparity was disappointing.
A dish of this stature would benefit from tableside presentation, served on a hot stone or sizzling pan, carved in front of the guest to preserve temperature, texture, and drama. As it stood, the steak felt more like an obligation than a pleasure. Though I took some home as leftovers, it’s the one dish I would confidently skip next time, both culinarily and financially.
Dessert, however, restored the evening’s momentum. The chocolate cheesecake was a standout, richer than expected, but deliberately so. Accents of maple bourbon caramel, chocolate kataifi, and caramel tuile created a dessert that tasted even better than it looked. Decadent without being cloying, it was a fitting and satisfying finale.
Overall, the experience was a strong one, marked by thoughtful cooking and several truly excellent dishes. My advice is simple: enjoy the menu broadly, but steer clear of the porterhouse. I know my steaks, and if you share that standard, it may fall short of the mark.
… moreWith a menu offering breadth and ambition, this felt like the right place to indulge. We began with the squash tartine, a dish reminiscent of one I encountered in Gibraltar, a meal so revelatory it reframed my expectations of vegetarian cuisine entirely. Though meatless, it was deeply satisfying, layered, and refined. If every vegetarian dish were executed with this level of care, I might seriously reconsider my carnivorous habits. It was an exceptional opener and set a high bar for the courses to follow.
The black cod with parsnips and charred onions was beautifully prepared, flaky, delicate, and precisely cooked. I often default to misoyaki butterfish when given the option, but this preparation stood confidently alongside it, offering a cleaner, more restrained expression of the fish without sacrificing depth of flavor.
The beef cheek met, and perhaps exceeded, expectations. Luxuriously tender, it yielded effortlessly to the spoon, enriched by a well-judged wine reduction that complemented rather than overwhelmed the meat. It was comfort and finesse in equal measure.
Then came the porterhouse, and here, unfortunately, the evening faltered. While the portion was generous, the execution was not. A porterhouse lives or dies by balance, and this one failed that test. The filet side arrived well-done, devoid of any pink, while the New York strip side hovered inconsistently between medium and medium-rare, with a noticeably tougher texture. For a cut that commands both attention and price, this disparity was disappointing.
A dish of this stature would benefit from tableside presentation, served on a hot stone or sizzling pan, carved in front of the guest to preserve temperature, texture, and drama. As it stood, the steak felt more like an obligation than a pleasure. Though I took some home as leftovers, it’s the one dish I would confidently skip next time, both culinarily and financially.
Dessert, however, restored the evening’s momentum. The chocolate cheesecake was a standout, richer than expected, but deliberately so. Accents of maple bourbon caramel, chocolate kataifi, and caramel tuile created a dessert that tasted even better than it looked. Decadent without being cloying, it was a fitting and satisfying finale.
Overall, the experience was a strong one, marked by thoughtful cooking and several truly excellent dishes. My advice is simple: enjoy the menu broadly, but steer clear of the porterhouse. I know my steaks, and if you share that standard, it may fall short of the mark.
Aniranir
Highly recommend, love it. The sign of restaurant is quite small, we almost missed it.
The duck was delicious, and the duck feast is great for two. Our server and the whole team did a wonderful job—very friendly and on time for adding water, cleaning tables, and changing plates.
… moreThe duck was delicious, and the duck feast is great for two. Our server and the whole team did a wonderful job—very friendly and on time for adding water, cleaning tables, and changing plates.
Kelley Wade
We had an amazing night here. One of the best steaks and chocolate cheesecakes I’ve ever had. Also the mixed drinks and wine selection were excellent. All the staff was very friendly and the restaurant was very clean and organized.
… moreSwarna Meena Pappiah
Underwhelming experience. Ordered duck and cabbage. Both were just meh. The duck had a smell I couldn’t get over so had to get some dressing or sauce to cover it. For this price point the food should have been wow but it was barely good.
… moreAndy Phuong
Positives are the staff here are amazing and friendly and super helpful and the vibes in here are dope.
The con? The portion sizes are small as hell and the prices just are not worth it.. I paid $26 for a small burger with no fries…. That’s just crazy…. $20.00 for 3 tacos ? That’s just ridiculous. I won’t be back here again.
… moreThe con? The portion sizes are small as hell and the prices just are not worth it.. I paid $26 for a small burger with no fries…. That’s just crazy…. $20.00 for 3 tacos ? That’s just ridiculous. I won’t be back here again.
alfahad91
The duck carnitas were very delicious. The brunch menu seemed a bit limited and not many non-alcoholic options! The atmosphere in the restaurant was great, but the server may wish to speak less hastily … especially after we’ve asked her to repeat herself … at the end of the day we go for brunch to enjoy it at a leisurely pace.
… moreBarry Downs (FABS)
What a enjoyable dinning experience for restaraunt week. And although we did not chose the menu, we had a extent opportunity to experience some of the best dishes. Lamb gets 5 stars and the sides are eneough to share for a table of 4. Desserts were very good and service was attentive and timely. Other enjoyable dishes included the tomato risotto, whipped potatoes, chicken and butter leaf salad . Price point was $$$
… moreScot Fishman
What a wonderful, long-awaited first visit to Duck & The Peach! I love it when a restaurant lives up to its hype, and that was the case here.
First, the staff was professional, welcoming, helpful and great at their jobs; the menu was creative; the dishes were superb; the drinks were tasty; and the night was memorable.
I happened to be dining mostly with vegetarian friends last night, so the items trended in that direction. I was not disappointed. The carrots, salad, beer risotto and brussels sprouts were absolutely delicious. The lamb chops were delightful, and my only regret is not being able to try some of the other meat dishes.
I had neither a duck nor a peach, and alas, I loved my experience and will be back soon.
… moreFirst, the staff was professional, welcoming, helpful and great at their jobs; the menu was creative; the dishes were superb; the drinks were tasty; and the night was memorable.
I happened to be dining mostly with vegetarian friends last night, so the items trended in that direction. I was not disappointed. The carrots, salad, beer risotto and brussels sprouts were absolutely delicious. The lamb chops were delightful, and my only regret is not being able to try some of the other meat dishes.
I had neither a duck nor a peach, and alas, I loved my experience and will be back soon.