Blue Duck Tavern

Blue Duck Tavern Restaurant Review:

Blue Duck Tavern presents seasonal American cuisine at Park Hyatt Washington, D.C. Dinner may start with the likes of sautéed soft-shell crab with green garlic pistou, or dry-aged beef tartare. Entrées compete for attention, ranging from whole fish roasted in a wood oven to pork loin confit. (Adam Howard is now at the helm as executive chef.) Desserts have included sweet corn panna cotta and double chocolate layer cake. But one may also encounter interesting ice creams and sorbets, and a passionfruit cheesecake. Note that high-end cheeses are available, too. Lunches propose the restaurant’s famed burger and an array of heartier mains, such as organic chicken and braised beef ribs, plus some vegetarian dishes. Breakfasts bring options from eggs to pancakes to sweet rolls; brunches are far more elaborate, and guests can overeat with a potato waffle or short rib hash, complemented by cocktails and special teas and coffees. The extensive wine list touts national and international labels, along with many selections from Virginia.