Since Blue Duck Tavern opened its modern-rustic dining room in Forbes Travel Guide Four-Star Park Hyatt Washington in 2006, 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 Jean-Claude Plihon’s market-fresh, ingredient-driven menu.
Designer Tony Chi incorporated handmade, sleek wood furnishings, creating a gentleman’s farmhouse atmosphere that reflects chef Jean-Claude Plihon’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; beef comes from Cedar River Farms in Colorado, while roasted local 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
- In addition to tasty tipples, Blue Duck Tavern has a Cheese & Charcuterie program that delivers 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 Rohan duck that is first brined, then smoked and finally seared in the wood oven, lending the duck 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 Park Hyatt is almost scandalous.
- The pastrami cured in-house for two weeks arrives from the kitchen with the servers’ efficient ease, betraying the time the meat slowly made its way to tender perfection – BDT Reuben.
- Rich and indulgent favorites include wood-oven marrow bones and BDT fries with spicy aioli.
The Chef
- Director of Culinary and F&B Operations Jean-Claude Plihon joined Blue Duck Tavern in 2019.
- Plihon oversees all culinary operations for the award-winning Blue Duck Tavern, 24-hour room service, and banquet operations of the landmark hotel in the heart of the nation’s capital.
- A native of Bretagne, France, Plihon’s career includes experience working in award-winning restaurants in France, and at international and domestic hotels in destinations like Egypt, Barbados, California and Texas.
- In keeping with the Tavern’s theme, Plihon 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
Amenities
Bar
Breakfast
Brunch
Business casual
Dinner
Gluten-free options
Lunch
Outdoor seating
Private dining
Reservations recommended 
Valet parking
Vegetarian options
Getting There
Stories
