Blue Duck Tavern

D.C.'s modern farm-to-table favorite
Since Blue Duck Tavern opened its modern-rustic dining room in Forbes Travel Guide Four-Star Park Hyatt Washington in 2003, Washingtonians, in-the-know out-of-towners and politicians have clamored for its contemporary farm-to-table meals.

Designer Tony Chi incorporated handmade, sleek wood furnishings, creating a gentleman’s farmhouse atmosphere that reflects chef Sebastien Archambault’s market-fresh, ingredient-driven menu.
Our Inspector's Highlights
  • Between the farm and the table is, of course, the kitchen, and you are treated to views of Blue Duck’s extraordinary toques working in an open area with a gleaming, room-sized French Molteni range and wood-burning oven.
  • The menu lists each item’s origin, underlining Blue Duck’s commitment to top products; Wagyu beef comes from Snake River Farms in Idaho, while roasted baby vegetables hail from Path Valley, Pennsylvania
  • On sunny days, snag a table in the small courtyard that lines M Street — set near a tiny fresh herb garden, it is more casual than the dining room, where servers often place ladies’ purses on small wooden footstools (a lost nicety rarely seen in the most luxury-oriented restaurants).
  • From its first day, Blue Duck has occupied a slot among D.C.’s destination restaurants, and dishes like the suckling pig ensure its place as a scene stalwart.
  • The casually-chic West End tavern evokes the warmth and inviting setting of a residential kitchen and a communal gathering place—dinner never feels like a stuffy affair here.
Things to Know
  • For a truly exceptional experience, reserve a spot at the Seasonal Garden Table, an alfresco and highly seasonal chef’s table available only on the last Friday of every month.
  • In addition to tasty tipples, the Blue Duck Lounge has a Cheese & Charcuterie Specialist on hand to prepare an especially delicious cheese board from house-made cured meats alongside seasonal chutney, jam and fermented vegetables.
  • The Washington D.C. eatery serves breakfast and dinner daily, with lunch available on weekdays and a weekend brunch served on Saturdays and Sundays.
The Food
  • Noteworthy additions to the seasonally changing menu include rainbow trout that is first brined, then smoked and finally seared in the wood oven, lending the mild fish complex layers of flavor.
  • Breakfast is spectacular, including the short rib hash topped with a sunny-side-up egg and horseradish. The idea that you could cut into the runny yolk and scoop up hash with a house-made biscuit while lying in bed at the Park Hyatt is almost scandalous.
  • The 12-hour suckling pig sandwich arrives from the kitchen with the servers’ efficient ease, betraying the time the meat slowly cooked its way to tender perfection.
  • Rich and indulgent favorites include wood-oven marrow bones and BDT fries that are triple cooked in duck fat.
The Chef
  • Chef de cuisine Daniel Hoefler joined Blue Duck Tavern in the summer of 2017.
  • With more than 16 years of experience under his belt, Hoefler brings a unique global perspective to the Blue Duck Tavern having worked at esteemed restaurants in Berlin, Dubai and Chicago.
  • In keeping with the Tavern’s theme, Hoefler is focused on creating menus that are heavily influenced by the season with respect for regional traditions and culture, working closely with local farms and producers.
Business casual
Gluten-free options
Outdoor seating
Private dining
Reservations recommended
Valet parking
Vegetarian options
Getting There
1201 24th Street Northwest, Washington, District of Columbia 20037
Blue Duck Tavern
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