An Off-the-Cuff Dinner: Emily Zhao at David Duncan House

When the Past Meets a Playful Palate

Emily Zhao didn’t intend to end up at a historic mansion-turned-steakhouse that evening — but David Duncan House, with its glowing lanterns and stately façade, seemed to whisper, “Turn in here.”

So she did. Because why not? She’d had a long week, a sudden craving for red meat, and a taste for something… unexpected.

First Impressions: Elegance with Just Enough Mystery

Walking into David Duncan House felt like being invited into a well-kept secret.
Ornate wood panels, fireplaces, and just a hint of Downton Abbey drama in the air — all made the space feel grand yet somehow not intimidating.

Emily requested a table by the window and was rewarded with a seat overlooking the softly lit garden. She ordered a glass of Shiraz before even opening the menu. Tonight wasn’t about control. It was about giving in.

What Happens When You Let the Server Decide?

“Surprise me,” she told her server, “I trust the chef’s instincts more than mine tonight.”
They smiled knowingly — either they get this request often, or Emily was the first wild card of the evening.

🥩 Filet Mignon + Escargots +… Side Caesar

Out came a perfectly-seared filet mignon, flanked by an unexpectedly perfect starter of garlic-baked escargots, plus a side Caesar salad with extra anchovies (a happy accident).

She hadn’t planned for French countryside vibes, but here she was, leaning into butter, garlic, and old-school steakhouse grandeur like she’d been born for it.

Dessert? Not Optional.

The words “butterscotch crème brûlée” appeared on the dessert menu like a dare.
She took it — and never looked back. The crack of the sugar top, the creamy melt beneath, the faint scent of vanilla — it was elegance with a smirk.

When Spontaneity Tastes Like Tradition

As the evening wound down, Emily sipped the last of her wine and soaked in the glow of antique chandeliers.
David Duncan House delivered an experience that was unplanned, unhurried, and unforgettable.

In a world of fast reservations and curated bites, this was something more rare: a dinner that felt discovered, not booked.