The Blue Duck Tavern is a 106-seat contemporary neighborhood restaurant located at the Park Hyatt Hotel in downtown Washington, DC. The restaurant features an open staff pantry and kitchen and its menu consists of seasonally farm-fresh produce, meats and seafood. Three quarters of the menu is slow roasted in a wood-burning oven.
- Innovative menu, great food and elegant presentation
- Washington, DC’s first professional Molteni range, wood-burning oven,
- Comfortable, spacious seating with large windows and lots of natural light
- Seasonal outdoor seating
- Extensive wine list
- Not a family-friendly atmosphere or menu
- Address: 24 & M Streets, NW, Washington, DC
Near Foggy Bottom and Dupont Circle metro stations
- Hours: Open for breakfast, lunch & dinner daily: 6:30 am-10:30 pm. Sunday Brunch 11:30 am-2:30 pm
- Reservations: Recommended
- Parking: Valet parking available
Guide Review - Blue Duck Tavern
The Blue Duck Tavern features seasonally farm-fresh meats and seafoods that are slow roasted on a wood-burning oven. Each item is identified with the region of its origin, the farm where it was harvested or the waters where it was caught.
Entrees include dishes like the Five-Hour Braised Short-Ribs from Four Story Hill in Pennsylvania; Batter Fried Soft Shell Crabs from Baxter Soft Shells; and Angry Shenandoah Trout served with Pears and Sage from Trout Farms in Virginia. Side dishes include items like New Potatoes with Bacon and Rosemary; Pickled Farm Tomatoes; and Asparagus and Spring Beets.
For dessert, enjoy Chocolate Pecan Upside Down Cake with Single Barrel Bourbon Sauce; Hand Churned Strawberry Ice Cream served with Old Fashioned Sugar Cookies; Cream Cheese Buttermilk Cake with Rhubarb Compote and Cinnamon Honey Custard with Pear Butter.
The Blue Duck Tavern is classicly decorated with handmade furnishings including black walnut tables paired with modern, twisted log chairs to the Windsor benches, and limestone and bleached oak flooring throughout the restaurant. The pastry shop and pantry area are visible to arriving guests, as well as the central kitchen, housing the custom cobalt blue lacquer Molteni range with mirror finished stainless steel surface and the wood-burning oven.
The restaurant has seasonal outdoor seating for 40 guests, a semi-private dining room for up to 10 guests, and a Chef's Table adjacent to the open kitchen, which also seats 16.