Blue Duck Tavern Restaurant Review:
With executive chef Ryan LaRoche directing the kitchen, the Blue Duck Tavern continues to present seasonal American cuisine at the Park Hyatt Washington. Chances are that dinnertime will offer some surprises, perhaps crispy sweetbreads served with a delicate pancake and sweetened with maple syrup, or a cauliflower and apple salad garnished with candied pecans. Entrées compete for attention, and...
Completely revamped by restaurant design guru Tony Chi in summer 2006 this restaurant at the Park Hyatt, once a prix fixe, white-linen affair, now sports a rustic open kitchen with a wood-burning oven and Shaker-style decor. Chef Brian McBride is still here, cooking a seasonal, locally sourced menu of regional American cuisine. He wood-fires steaks, wraps monkfish with prosciutto, and braises...
Citysearch Editorial Review:
Blue Duck Tavern is a delicious contradiction: It serves farm-fresh, family-style American fare in a sleek and modern setting. Chef Brian McBride prides himself on perfecting traditional cooking...