About Duangrat's
This crimson-walled, chandeliered dining room doesn’t attempt—thank goodness—any Asian-fusion spins on traditional brunch fare. Instead it offers an array of Thai small plates. The trick here is balance: crispy duck with basil, fist-size Kung Pao-chicken drumsticks, and pork tonkatsu with teriyaki sauce are satisfying, but they—like much on the menu—are sweetly sauced and deep-fried. Look to Isaan-style grilled-chicken skewers and seared salmon with aromatic coconut/galangal sauce to counter those flavors. Saturday and Sunday 11 to 3.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
