Hamilton Johnson, an alumnus of the late Vidalia, chef brings shrimp and grits, sweetbreads and waffles — and plenty of duck — to the D.C. neighborhood.
Source link : https://www.washingtonpost.com/food/2024/12/19/mallard-dc-restaurant-review/
Author : Tom Sietsema
Publish date : 2024-12-19 21:00:32
Copyright for syndicated content belongs to the linked Source.