From a press release:
“Neighborhood Restaurant Group and Chef Hamilton Johnson are pleased to announce the opening of Mallard, a new concept featuring Chef Johnson’s refined but playful take on the food traditions of the American South!
Opening Tuesday, August 6th,
Mallard will take the place of Birch & Barley, which completed its 15-year run on Saturday, July 13th. Chef Johnson also now leads the culinary focus of ChurchKey, the award-winning craft beer landmark housed upstairs from Mallard on 14th Street.
Reservations are NOW LIVE! Check out some highlights of what’s to come, and reserve your table today!
No stranger to Low Country and southern cooking, Hamilton grew up in Inman, South Carolina, with an appreciation for the southern foodways by cooking alongside his mother and father in the family kitchen. Mallard’s menu will range from Chef Johnson’s take on classics to new creations – all of it downright delicious.
MALLARD MENU SNEAK PEEK
Shrimp & Grits
Smoked Pork, Scallion, Piquillo Pepper, Anson Mill Grits,
Tabasco-shellfish Nage
Potato-Crusted Flounder
Poached Oysters, Summer Corn, Cucumber, Smoked Trout Roe
Labelle Farms Orvia Half Duck
Spiced Breast, Chicken Fried Leg, Summer Squash,
Glazed Turnips & their Greens, Foie Gras Jus
Hearth-Roasted Collard Greens
Turnip Fondue, Fried Green Tomato, Sea Island Pea Vinaigrette
Crisp Berkshire Pork Trotter
Southern Garden Chow Chow, Sunny Side Egg, Anson Mill Grits, Pork Jus
Nick Farrell’s cocktail list celebrates fun and fresh drinks connected to the south, including a focus on spiked lemonades and ingredient-driven takes on the classics, all alongside a massive selection of 150+ whiskeys. Keep an eye out for a wide array of non-alcoholic concoctions as well! Here’s a selection of what Nick currently has in store:
MALLARD LEMONADES
All our house lemonades are made with fresh lemons and peels, and are delicious as-is, but we particularly love them with the suggested additions of alcoholic and non-alcoholic spirits!
(+ Hayman’s Gin or Ceder Non-Alcoholic Gin)
The Good Earth / Fresh Lemon, Beets, Oleo, Dill
(+ Rayu Mezcal or Ritual Non-Alcoholic Agave)
The Wendy Palmer / Fresh Lemon, Peach, Lemon Oleo, Sweet Tea, Mint
( + Benchmark Bourbon or Kentucky Spiritless 75)
Quicksilver Moments of My Childhood
Local Honeydew Melon-Infused Gin, High Wire Southern Amaro, Suze, Blanco Vermouth, Country Ham Garnish
The Blind Leaving The Blind
Tequila, Watermelon, Sumac, Pickled Jalapeno, Lime
Your Native Son
Jimmy Red Corn Bourbon, Orange Marmalade, Sfumato, Umeshu, Lemon
Plus many more cocktails to come!
Beverage Director and Partner Greg Engert has curated a focused list of draft, canned, and bottled beers from ChurchKey’s award-winning collection upstairs, including selections from the likes of Cantillon (Belgium), Hill Farmstead (Vermont), Suarez (New York), Side Project (Missouri) and Fidens (New York).
The wine program, from Wine Director Erin Dudley, includes a wide selection of old and new world offerings produced by boutique vintners, all practicing sustainable winemaking. Some of our favorite producers we’ll feature include Dusky Goose (Oregon), Hendry (Napa Valley), Early Mountain (Virginia), Red Tail Ridge (New York), LaPierre (Morgon, France), Donhoff (Germany) and Occhipinti (Italy).”