Pages

Tuesday, January 10, 2017

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/



Friday, December 12, 2014

"Food Fit For a King"

Thailand is the longest reigning Monarchy in the World!  The expression "Food Fit for a King" might very well have been coined in old Siam.  Today the vast majority of Thai restaurants, especially outside of the homeland, serve "common" Thai cuisine.  This is not so much due to any sort of social caste system, but because the depth of knowledge of classic and royal Thai cuisine has long been lost amongst the youth of today's modern Thai restaurants.  

Duangrat's has been serving the DC Metro since 1987 and is the area's longest operating Thai restaurant.  Duangrat's is proud to remain classic and traditional- this is a dying breed in today's restaurant scene.  

Duangrat's takes the expression of this blog title literally.  We are proud to be the official Thai cuisine caterer of the Royal Thai Embassy in Washington D.C.  We are also the only Thai restaurant in the DC Metro area entrusted to prepare "royal" style Thai dishes for visiting members of the Royal Thai family.  This month, the Thai Embassy contracted Duangrat's to provide over 5,000 finger hors d'oeuvres for guests at its Thai National Day gala at The Willard Intercontinental Hotel.  

At Duangrat's, you don't have to be be royalty to eat like one.  Enjoy Thai cuisine made by those who make "Food Fit for a King"…

200 hand-made pieces, 4,800 more to go!


Thursday, June 26, 2014

Weekend Thai Dim Sum Menu Sat. & Sun. 11:00 to 3:00!

Weekend Thai Dim Sum Menu
Sat. & Sun. 11:00 to 3:00

Enjoy our extensive award-winning Thai small plates menu.  Over 30 items, from $3 to $7.  It's a fun way to sample a variety of Thai food with family and friends.  Our Dim Sum is made to order, no waiting for cold food on a cart!  


"Lychee Dumplings"
(click on image to see our Thai Dim Sum menu)