When
Sunday, 15 November
09:00–14:30
About
The Duck & The Peach serves its weekend brunch on Sunday from 9 AM to 2:30 PM, pairing Northern California freshness with cozy New England comfort in a room with big windows, light wood and morning sun. Pastries are baked in-house by RAMMY Award-winning Pastry Chef Rochelle Cooper. Featured dishes include Duck Fat Biscuits ($15) with whipped goat butter and wildflower honey, a crispy chicken sandwich, and a cinnamon roll baked fresh each morning. Window tables offer the best light.
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Where
The Duck & The Peach, Washington
300 7th St SE, Washington, D.C.
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