Chef Hamilton Johnson puts banana pudding at the center of Mallard’s Summer Restaurant Week experience with a deconstructed version featuring white chocolate namelaka, Cracker Jacks, Nilla Wafers, and Maker’s Mark bourbon caramel.
A Southern Classic Gets A Playful New Form
Listed as Banana Puddin’ on the menu, Johnson’s dessert honors a familiar Southern favorite while changing its texture and presentation. Silky white chocolate namelaka provides the creamy base, Cracker Jacks and Nilla Wafers bring crunch and nostalgia, and Maker’s Mark bourbon caramel adds warmth. The dessert is normally priced at $12 and is also offered as a final-course selection on Mallard’s $55 Restaurant Week dinner menu.
The Three-Course Menu Runs Through September 6
The Restaurant Association Metropolitan Washington extended Summer Restaurant Week across the region through Sunday, September 6. Mallard’s dinner gives guests one selection from each savory section and a dessert. Choices include pimento cheese, duck wings glazed with Concord grape and RC Cola, shrimp and grits, grilled wild blue catfish, and the Mallard Steam Burger. Some dishes carry supplements, and an optional wine pairing costs $30. A three-course weekend brunch is available for $35.
Hamilton Johnson Draws From Family Traditions
Johnson grew up in Inman, South Carolina, cooked in several Charleston restaurants, and later spent eight years at DC’s Vidalia, where he became chef de cuisine. Eater DC’s profile of Mallard details his path back to a permanent DC kitchen. Mallard’s name honors his father’s hobby of carving wooden duck decoys, while desserts such as the banana pudding and rotating blue plate special reflect Johnson’s memories of Southern childhood sweets. Diners can follow Chef Hamilton Johnson on Instagram for more from the kitchen.
Plan Your Mallard Visit
Mallard is located at 1337 14th Street NW, Washington, DC 20005. Restaurant Week costs $35 per person for brunch or $55 for dinner before tax, gratuity, drinks, and supplements. Dinner is served Tuesday through Saturday from 5 to 10 p.m. and Sunday from 5 to 9 p.m. Weekend brunch runs from 11 a.m. to 3 p.m. Reservations are available through OpenTable.
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