* Click here for rating key
Blue Duck Tavern Restaurant Review: Blue Duck Tavern takes on American farmland fare with a zeal that epicures will appreciate. The menu, formerly under the direction of French chef Sebastien Archambault, is now overseen by Ryan LaRoche. Breakfast is a highlight, taken to new heights with crispy-fried chicken livers and more familiar omelets and frittatas. Lunch stars duck leg confit with vegetables, and braised beef rib complemented by steak sauce. Dinner may start with venison tartare with quail egg or perhaps oysters on the half shell. Entrées add such temptations as seared diver scallops, roasted suckling pig, and pumpkin tortelli with brown butter and sage. For dessert, do not skip the famous apple pie, which is more tart than pie, and forms the backdrop to vanilla ice cream. Wine aficionados will enjoy the extensive wine list that offers 200-plus choices, created with an eye to pleasing a wide audience with labels from Italy, France, California and Virginia, with price tags to match; the sommelier makes a great effort to round out the selections to complement the restaurant's food. Also ask about the exotic teas in the adjacent tea cellar.