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Blue Duck Tavern Restaurant Review: With executive chef Ryan LaRoche directing the kitchen, the Blue Duck Tavern continues to present seasonal American cuisine at the Park Hyatt Washington. Chances are that dinnertime will offer some surprises, perhaps crispy sweetbreads served with a delicate pancake and sweetened with maple syrup, or a cauliflower and apple salad garnished with candied pecans. Entrées compete for attention, and pork lovers will embrace the robust whole roasted rack of pork, a generous portion of tender meat placed on a bed of braised but crispy collard greens. Desserts include the famous apple tart, a hot, spicy pie generous enough for two people, paired with vanilla ice cream. But one may also encounter crumbles, interesting ice creams and sorbets, and a grapefruit cheesecake. Note that high-end cheeses are available, too. Breakfasts range from eggs to pancakes to sweet rolls; brunches are far more elaborate, and guests can overeat with Belgian waffles, breakfast sandwiches, and shrimp and grits, complemented by cocktails and special teas and coffees. Lunches propose the restaurant’s famed burger and an array of heartier mains, such as roasted organic chicken and braised beef ribs, plus some vegetarian dishes. The extensive wine list touts national and international labels, along with many selections from Virginia.