Blue Duck Tavern Continues to Shine

Since the massive renovation of the Park Hyatt in Washington in 2006 the hotel has become one of the most beautiful and contemporary options in town. With the renovation came the birth of Blue Duck Tavern, a high-end dining establishment that serves American cuisine at its finest. Over the past few years I have enjoyed every meal I have experienced at Blue Duck Tavern from brunch to lunch to dinner, and it has one of the best reputations in town for providing excellent food and service in a comfortable yet elegant atmosphere.

In late 2011 Chef Brian McBride left the Park Hyatt after opening Blue Duck Tavern in 2006 to move forward with a new venture. In his place they have named Chef Sebastien Archambault who most recently was executive chef and partner in Los Angeles at L’Epicerie Market. Prior to that Sebastien was the executive chef of RH Restaurant at the Andaz West Hollywood Hotel and he has also worked under world renowned chefs such as Alain Ducasse and Jean-Francois Rouquette in Paris. Working as his Chef de Cuisine is John Melfi who most recently worked at Vidalia down the street in Washington, DC. The new team is now in place and after my meal last night where I was invited to taste numerous dishes on behalf of Heather Freeman Public Relations (some currently on the menu and some that are soon to make their way into the mix), I am wowed by the amazing flavors and classic elegance of the cuisine that is offered at Blue Duck Tavern. A few highlights from the tasting menu:

Seared Foie Gras: Apple raisin scone, quince butter, cider gastrique. The perfect sized portion of foie in order to curb the richnees, and paired with the scone it really delivered.
Crispy Veal Sweetbreads: Aged mac n’ cheese sauteed field mushrooms, veal jus. This dish is the ultimate when it comes to comfort food. Fried food over cheesy pasta. It doesn’t get better than that.
Braised Goat: wood fired flatbread, eggplant jam, minted lableh, arugula. The Mediterranean flavors worked so well with the tender goat which I spooned onto the flatbread making small delicious bites.
Wood Burning Oven Roasted Maine Scallops and Mussels: lemon sauce. Simple, yet beautifully cooked.

Field Mushroom Risotto Arborio: Shaved parmesan cheese, arugula. This was so creamy and wonderful and the truffles added a decadent flavor to the dish.

Wood Burning Oven Friend Wagyu Culotte of Beef: Red wine braised shallots. Such a classic and delicious preparation.

Roasted Brussels Sprouts: Cranberries, thyme. Brussels sprouts are one of my favorite vegetables, and the sweetness of the cranberries was a welcomed addition.

Hand Cut BDT Triple Fries. Enough said.
Mango, Cranberry, and Macademia Nut Crumble. This dessert was wonderful. The fruit was so fresh and sweet and and the crumble added just the perfect amount of texture with each bite.

Peppermint Ice Cream. Topped with chocolate sauce and this is a winner!

The food at Blue Duck Tavern is divine and provides such a high-end and enjoyable experience. New Chef Sebastien Archambault and Chef de Cuisine John Melfi are both doing excellent things and continue to elevate the restaurant to the highest level and make Blue Duck Tavern shine.

Blue Duck Tavern
1201 24th Street NW
Washington, DC 20037
www.blueducktavern.com