Mark's Duck House
About 15 minutes from D.C., this small Cantonese restaurant is renowned for its lunchtime dim sum, as well as the house specialty: roasted Peking duck, served in a scallion pancake with homemade plum sauce. Run by Hong Kong native Frederick Mark and his wife Esther, the no-frills dining room contains a few Asian-inspired art pieces and a handful of circular tables topped with Lazy Susans. The regular menu has some 400 items, such as pan-fried flounder with ginger soy sauce, while the dim sum menu includes traditional options like shrimp noodle crêpes and fried taro dumplings.
AS FEATURED IN...
From the From the May 2008 Food & Wine Go List
Almost half of this charming new Village restaurant is a market that sells ingredients on the New American menu—from industrial-size cans of imported tomatoes to ground beef from LaFrieda (purveyor for <strong>Shake Shack</strong>). No one seems to shop there, but the space is always crowded with people waiting to get into the window-walled dining room for the elevated comfort food of chefs Joey Campanaro (co-owner of <strong>Little Owl</strong>) and Mike Price.
We loved: Gnocchi with short ribs in Parmesan broth; chicken with hazelnut butter.
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