1337 14th Street, NW via Birch & Barley
Froma press release:
“Neighborhood Restaurant Group (NRG) and Chef Hamilton Johnson are thrilled to announce the opening of Mallard, a restaurant that reimagines Southern cuisine with a refined yet playful twist. Situated at 1337 14th Street, Mallard will take over the space formerly occupied by Birch & Barley, which will conclude its successful 15-year run on Saturday, July 13th.
Located beneath the craft beer haven ChurchKey, which is also celebrating its 15th anniversary, Mallard will open its doors on Tuesday, August 6th, while ChurchKey’s refreshed menu will debut on Wednesday, June 26th.
Photo by John Rorapaugh for LeadingDC
Chef Hamilton Johnson, a native of Inman, South Carolina, brings a wealth of Southern culinary knowledge to Mallard. His early experiences in the family kitchen and his tenure in Charleston’s renowned restaurants have shaped his culinary style. Johnson’s eight years at DC’s beloved Vidalia, where he served as Chef de Cuisine, further honed his expertise in Southern cuisine under the guidance of Chef-Owner Jeff Buben.
At Mallard, Chef Johnson will blend classic and global techniques with Southern food traditions, utilizing the finest local and regional ingredients. The essence of hospitality, inspired by Johnson’s memories of the family table, will be central to the dining experience. “For me, as important as the food itself is the feeling of being welcomed and cared for in a place where thought has been given to the details that make an experience memorable. That is the ethic that will guide our team at Mallard,” says Johnson.
Mallard’s menu will feature Chef Johnson’s interpretations of Southern classics and innovative new dishes. Highlights include:
Shrimp and Grits with Smoked Pork, Piquillo Peppers, and Tabasco-Shellfish Nage
Wild-Caught Blue Catfish with Poached Oysters, Summer Corn, and Smoked Trout Roe
Seared Sea Scallops with Cracklin’ Cornbread, Charred Peaches, and Dandelion Greens
Crisp Berkshire Pork Trotters with Ramp Chow Chow, Sunny-Side-Up Egg, and Edisto Island Grits
Desserts will delight with options like Buttermilk Panna Cotta with Rhubarb and Almond Shortbread and Banana Puddin’ with Cracker Jacks and Nilla Wafers.
The beverage program is equally impressive, curated by NRG’s acclaimed team:
Greg Engert, Beverage Director and Partner, has selected a focused list of draft, canned, and bottled beers from ChurchKey’s award-winning collection.
Nick Farrell, Spirits Director, offers a cocktail list celebrating Southern flavors, featuring spiked lemonades, iced teas, and smashes, alongside a vast selection of over 150 whiskeys.
Erin Dudley, Wine Director, has crafted a wine list showcasing boutique vintners committed to sustainable winemaking.
The name Mallard is a tribute to Chef Johnson’s father’s hobby of carving wooden decoys, resonating with NRG founder Michael Babin’s own Southern roots. “Hamilton and I are both from places where wildlife, hunting, and fishing traditions connect tightly with cooking, eating, drinking, and socializing. Mallard will celebrate that social element of food and cooking. We’re building it to be unpretentious and fun, but without ever compromising quality or flavor,” says Babin.
Chef Johnson will also helm the kitchen at ChurchKey, ensuring its menu retains beloved favorites like Housemade Tots and the Buttermilk-Brined Fried Chicken Sandwich while introducing new dishes like Duck Frites with Green Peppercorn Gravy and the Fried Catfish Sando with Panko-crusted Catfish and House Pickle Gribiche.
Tuesday – Saturday: 5pm – 10pm
Sunday: 5pm – 9pm
Saturday & Sunday Brunch Coming in Early September”