100 Very Best Restaurants 2014: Blue Duck Tavern

No. 7 on this year's list.
The sweetbreads appetizer at Blue Duck Tavern. Photograph by Scott Suchman.
The sweetbreads appetizer at Blue Duck Tavern. Photograph by Scott Suchman.

The Park Hyatt hotel might be as sharp-angled and modern as minimalist spaces come, but step into its restaurant and you’re immersed in a world of spindly Windsor chairs, cooling apple pies, and antique patchwork quilts. From the showpiece of a kitchen—tricked out with a wood-burning oven and a blue Molteni range—chef Sebastien Archambault works wonders with farm-stand bounty, fashioning Chesapeake crab into lemony, caper-studded cakes and shaving raw Path Valley Brussels sprouts into a cider-spiked salad. Pastry talent Naomi Gallego is a new arrival, and she has already spiffed up the menu with milk-chocolate s’mores and a cinnamony panna cotta dessert that’s a riff on a bowl of cereal. 

Open: Monday through Friday for breakfast, lunch, and dinner, Saturday and Sunday for breakfast, brunch, and dinner. 

Don’t miss: Roasted bone marrow; roasted quail over cornbread; suckling pig with pork jus; seared scallops with stewed tomatoes and pickled okra; farro salad with dried fruit; roasted cauliflower with cheddar fondue; grits with Gouda; sugar cookies; apple pie; seasonal ice creams.

Most Popular

More from Food