The 4,500-square feet space also means a bigger kitchen and room for a fryer. Translation: unlike the original restaurant, this one will serve fries with your burger.
“I don’t know how many others would be so giddy about something that is so basic,” says owner Daniel Kramer. “I’m like, ‘We’ve got a fryer!’ Everybody else is like, ‘Of course you do.'” He’s already salivating over the possibility of maybe even acquiring a “life-changing” Salamander broiler too.
Monster sandwiches and the popular “proper” burger will remain staples of the East London-inspired menu. Chef Jillian Catterton also plans to serve seasonal salads, curries, and specials like lamb shanks and salt beef.
The restaurant might even serve breakfast—”emphasis on the maybe,” Kramer says. Duke’s tried to offer morning service in 2014 at the Dupont branch, but it didn’t work. However, Kramer thinks there could be an early crowd in Foggy Bottom between the State Department, George Washington University Hospital, and all the law firms.
At the very least, there will also be a bigger bar, which will offer happy hour from noon to 7 PM on weekdays.
“It’s 35 hours,” says Kramer. “It’s basically a French work week.”
Expect a late 2018 opening.
Duke’s Grocery. 2000 Pennsylvania Ave., NW.