Tuesday, September 15, 2020

50 Most Influential DC Restaurants of the Last Century!

50 Most Influential DC Restaurants of the Last Century

Washingtonian Magazine September 2020

Ann Limpert writes:

"This Baileys Crossroads dining room was one of the first restaurants in the suburbs to offer an affordable menu and a date-night atmosphere (servers in silk dresses, a Trumpian amount of gilt). It went beyond Americanized Thai staples, and its success helped spur the Thai-restaurant boom in the 1990s". 

Thank you Washingtonian Magazine, Ann Limpert, our loyal patrons and dedicated staff for supporting us for over 3 decades, through thick & thin!  What an honor it is to be named amongst DC's esteemed institutions!  

Thursday, June 29, 2017

DOOR DASH (Post Mates, Grub Hub, Uber Eats) customers please read!

Third-party delivery customers please read

Some restaurants are partnered with third-party delivery services (DoorDash, UberEats, GrubHub, PostMates), Duangrat's is NOT.  There is no affiliation, association, partnership, representation, contract, compensation, etc.

You might ask, "How or why is your menu available on these websites?"  To make a long story short, it is apparently not illegal for these delivery companies to "hijack" (copy & paste) restaurant menus without consent.  This is because these services act as a "restaurant taxi" on behalf of the customer; NOT as a delivery driver of the restaurant.  

Once a menu is hijacked, some delivery services take the liberty of inflating the restaurant's menu prices and/or charges the customer an additional service fee.  We are not a fan of this "double-dipping" practice.  Rather, we believe in fair, face-value pricing and transparency. 

When you place an order through their portal, your payment is collected solely by them.  Their agent phones us your order.  They dispatch a driver, who pays us with a credit card upon pick-up.  

This non-consensual "partnership" between delivery service and restaurant means that the line of communication is effectively one-way, i.e. the service can call the restaurant, but not vice-versa.  Therefore, if an issue ever arises with an order, the customer must contact the delivery service, which then calls the restaurant.  This middle-man process between the three parties may significantly delay the delivery!  


With that said, we recognize that in today’s World, a third-party delivery service is convenient and mutually beneficial to all involved.   Mistakes have been few and far between, so we will allow them to carry on.  However, for aforementioned reasons, we cannot take responsibility for any errors, delays, issues, that may arise with the delivery.  


Should we determine that these services are disruptive and/ or misrepresent our brand, products & services, we will take action to have our menu removed from third-party websites. 

Wednesday, June 8, 2016

Summertime, soft-shells and other seafood musings!

Hi friends!  It's Summertime finally (did we have a Spring?!) and that means it's soft-shell crab season.  Soft crabs are not their own breed, they're simply blue crabs caught in transition- when the crab has outgrown and shed its exoskeleton, but before its newly formed shell becomes hard again.  

For the 30 years we've been in business, we've sourced our soft crabs from the same local, family-owned supplier in Easton, MD- Baxter Soft Crabs.  The Baxter family is the best source for soft crabs in the mid-Atlantic, it is exclusively their bread & butter!  Thanks to our decades long relationship, we get the season's first catch and cream of the crop!

We source "jumbo" soft crabs battered with Japanese Panko bread crumbs, served hot & crisp and topped with your choice of one signature sauce:  Chili Basil, Bhram peanut curry, Five-Spice, Sweet & Sour.  Soft crab season starts when it's warm in May and tapers off in September, so come and get 'em!  



On the topic of seafood, Duangrat's does not bill itself as a seafood restaurant, but we serve plenty of it!  Duangrat's procures white domestic wild caught shrimp, seasonal soft crabs, live whole Maine lobsters, sea scallop, and a diverse portfolio of quality fish:  wild king salmon, red snapper, rainbow trout, Chilean sea bass, rockfish, flounder, cod.  We procure our seafood fresh when possible, at least 3 times a week from only two boutique seafood suppliers based in Maryland's Eastern shore- not a big box restaurant supply wholesaler.  
SaveSave
SaveSave

Wednesday, March 4, 2015

Coming soon…a very limited supply of Rogue Sriracha Stout!!!

Contrary to popular belief, Sriracha sauce was not an invention or brand coined by its California based producer, Huy Fong.   While the brand Sriracha has become generically used like Coke and Tabasco, and its red plastic squeeze bottle & green cap iconic- the true origin of this sauce is Thailand.  That's right, Sriracha hot sauce was invented in the town of Sriracha, Thailand by the Panich family.  Unfortunately, the family missed the boat and did not capitalize on global distribution and trademarking like Huy Fong.

Rogue Brewery, out of Oregon, known for its prolific limited production craft beer has hit a home run in its unlikely collaboration with the Huy Fong Sriracha sauce factory.  The stout is very drinkable (5.7% ABV) with just a bit of zesty kick in the aftertaste.  

Supply is very limited, in fact we were only allocated one case, so this unique brew doesn't come cheap at $25 per 750 ml bottle!  Should you order one?  Sriracha + beer, why wouldn't you?  A second, maybe not.  But at least you'll have a nifty souvenir bottle and conversation starter to share with friends! 

No one ever said chasing spicy Thai food with spicy Thai inspired beer was a bright idea- but you only live once!  

The original Thai version, produced in the beach town of Sriracha, just outside of Bangkok, Thailand:


SRIRACHA + BEER = HECK YEAH!!!





Monday, January 26, 2015

Featured in Arlington Magazine Jan/Feb 2015 issue: "12 Local Restaurants That Have Stood the Test of Time"

Hello friends!  Check out our latest write-up in the current issue of Arlington Magazine.  Food writer Jessica Strelitz profiles 12 local time-tested restaurants that have become beloved dining institutions.  Duangrat's Thai Restaurant was established by Ed & Pookie Duangrat in 1987 and has been managed by second generation owner/ operator Eddie Duangrat since 1997.  

The key to our longevity and success is that our restaurant is first and foremost, a "labor of love".  Read more here:  http://www.arlingtonmagazine.com/January-February-2015/Family-Restaurants-Arlington-Falls-Church-McLean/