My spouse and I visited Duck Duck Goose for dinner on a
Sunday evening in early December 2019. Duck Duck Goose is open for lunch on
Tuesdays through Sundays and for dinner daily (no lunch on Mondays). Guests can
book a spot using the online Open Table reservation system.
Duck Duck Goose opened in April 2016 at the intersection of
Norfolk and Cordell Avenues in the Woodmont Triangle neighborhood. (Another
Duck Duck Goose restaurant is located in Baltimore, and the owner also operates
Bethesda’s George’s Chophouse and the Loft at 4935 [previously called 4935 Kitchen and Bar].)
We stayed nearby at The Bethesdan (a Hilton property that was formerly called
the Doubletree), and it was a short walk from the hotel to the restaurant. The
chef/owner attended the French Culinary Institute and has worked at notable NYC
restaurants including Daniel and Lupa. The restaurant occupies the corner spot
of a row of restaurants; perhaps the most interesting feature of the building
is the curved corner exterior wall, outside of which sidewalk dining is
available in warmer weather. Inside, a small 5+ person L-shaped marble bar
occupies the interior wall, with tables for about 25+ patrons positioned
closely together in front of the many windows. A semi-open kitchen occupies the
rear of the space, separated from the dining area by a decorative glass panel.
Duck Duck Goose serves an international menu with emphasis
on French cuisine. As we perused the menu, our server delivered a complimentary
amuse bouche from the chef, which was a small arancini (rice ball) atop a sauce
and served in an Asian spoon, along with slices of crusty baguette and a flavored
butter to spread on top. As starters, we shared the cauliflower steak (with
fruit puree and pickled and pureed cauliflower) and the risotto (with peas,
bacon, and duck confit). For our main dishes, we ordered the lamb shank (served
with baby carrots, pureed potatoes, and red wine jus) and one of the nightly
specials, the duck pot pie (served in a footed soup bowl, which was appropriate
since the thin, odd-tasting broth resembled French onion soup with a few chunks
of meat and veg topped with a flaky sheet of puff pastry). With the exception
of the pot pie, we liked the food, which was visually appealing, beautifully
plated, and tasty.
We enjoyed the atmosphere of Duck Duck Goose, and we would return
on a future visit.
