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Sample a Duck Fat Pie at Ris This Week

Missy Frederick is the Cities Director for Eater.

[Photos: R. Lopez]

For its dessert-based contribution to the Five Days of Meat, Ris pastry chef Melania Castegnaro made a small but important change to her existing pie recipes. Instead of using butter for her pie crust, she used duck fat.

The result: four different pies for Eater readers to choose from. Three flavors — blueberry, cherry and strawberry — will be offered as options for the restaurant's daily slice ($10). They've also created a Canadian-style meat pie as a side for $7. Check them out all week long.
· The Five Days of Meat [-EDC-]
· All Previous Coverage of Ris [-EDC-]


2275 L St NW, Washington, DC