100 Very Best Restaurants 2014: Blue Duck Tavern
No. 7 on this year's list.
Reviewed By Todd Kliman, Ann Limpert, Jessica Voelker, Anna Spiegel
The sweetbreads appetizer at Blue Duck Tavern. Photograph by Scott Suchman.
Comments () | Published January 28, 2014
100 Best Restaurants 2014 100 Best Restaurants 2013 100 Best Restaurants (2011) 100 Best Restaurants 2012 100 Best Restaurants (2010)

Blue Duck Tavern
Address: 1201 24th St., NW, Washington, DC 20037
Phone: 202-419-6755
Neighborhood: Foggy Bottom/West End, Downtown
Cuisines: Modern, American, Breakfast
Opening Hours: Open Monday through Friday 6:30 to 10:30, 11:30 to 2:30, and 5:30 to 10:30. Saturday and Sunday 11 to 2:30 and 5:30 to 11:30.
Wheelchair Accessible: Yes
Kid Friendly: Yes
Nearby Metro Stops: Farragut West, Foggy Bottom-GWU
Price Range: Expensive
Noise Level: Chatty
Reservations: Recommended
Best Dishes Soft-shell crab; crispy sweetbreads; warm Swiss-chard pie; sturgeon rillettes with caviar; roasted chicken; pork weisswurst with red cabbage; short-rib hash and cinnamon-bun French toast (breakfast and brunch); house-made ice creams.
Price Details: Appetizers $8 to $18, entrées $18 to $32.
Special Features:
Wheelchair Accessible, Kid Friendly, Valet Parking Available, Weekend Brunch

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.

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