“Chef, the Molteni range is preheated!” Can you hear the hustle inside Blue Duck Tavern? This Georgetown neighborhood restaurant is more than just a place to eat. It is a culinary experience.
Blue Duck Tavern is nestled inside the Park Hyatt Washington. It opened its doors in 2006. The tavern quickly became a favorite among locals, tourists, and even politicians.
The restaurant’s design evokes the warmth of a residential kitchen. It feels like a communal gathering place. Tony Chi designed the interior in the American Craftsman style. This includes sleek wood furnishings. It is a gentleman’s farmhouse atmosphere.
Blue Duck Tavern is known for its modern American cuisine. The kitchen emphasizes regional and seasonal foods. The menu reflects the seasons and the chef’s creative mood. Classic American dishes get a fresh, flavorful twist.
The open kitchen allows diners to watch the culinary magic. The wood-burning Molteni oven adds to the ambiance. This massive cooking range weighs over 5000 pounds. It took cranes to install. It was the only commercial Molteni in D.C. at the time.
Tom Sietsema praised the food. He emphasized that the regional and seasonal ingredients make the dishes stand out.
Blue Duck Tavern has earned many accolades. It won the RAMMY Award for Best Fine Dining Restaurant in 2013. It also earned a Michelin star in 2017. It kept that star in 2018. The restaurant consistently ranks among D.C.’s best. The Washington Post and Washingtonian rave about it.
The tavern has a strong connection to the local community. It uses locally sourced ingredients and wines. The restaurant partners with local farmers. This ensures the freshest seasonal ingredients.
Blue Duck Tavern also boasts a celebrity following. Former President Barack Obama and First Lady Michelle celebrated their 17th wedding anniversary here in 2009.
The Blue Duck Tavern also has some hidden gems. The Blue Duck Burger is a standout recommendation. The seasonal specials and desserts are also delightful.
The outdoor garden terrace is a warm-weather urban oasis. The chefs grow herbs there.
Blue Duck Tavern has seen some changes in leadership. Brian McBride was the head chef when it opened. Sebastien Archambault took over in 2011. Ryan LaRoche followed in 2014. Franck Loquet became executive chef in 2015. Troy Knapp took the reins in 2017. Adam Howard is the current executive chef.
Blue Duck Tavern continues to be a culinary destination. It offers an unforgettable gastronomic journey. It is a place where history and delectable food come together. The Blue Duck Tavern is an iconic restaurant in the heart of Washington D.C.