6 days in Washington DC- 10/18- 10/22/2024

Day 4- Dinner at Blueduck Tavern-10/21/2024

Tonight we are going to Blueduck tavern,  a well-regarded American restaurant known for its seasonal, ingredient-driven cuisine and polished but approachable fine-dining experience. It’s located inside the Park Hyatt Washington hotel and has been a standout on D.C.’s dining scene for years.

Entrance to Blue Duck Tavern.

The restaurant has been featured in the Michelin Guide and earned a Michelin star in past years (2017–2019), which is a notable accolade indicating high quality in both food and service. It does not have a Michelin star when we were there but it was still listed in the guide which marks it as a top-tier destination.

It's renowned for its warm, inviting, and sophisticated atmosphere with dark wood, artisanal details, a large open kitchen, and a cozy fireplace, giving it a stylish tavern feel. It's chic but not stuffy, offering a comfortable elegance that's perfect for a special meal or a relaxed but high-quality dinner. They often have jazz music playing, which further enhances the mature and relaxed vibe.

View of the open kitchen from our table.  Blueduck Tavern prides itself on its commitment to fresh, seasonal, and often locally sourced ingredients. This means their menu changes frequently to reflect the best produce available. The cooking style is often described as "rustic-yet-refined American cuisine." They take classic American dishes and elevate them with sophisticated techniques, high-quality ingredients, and beautiful presentation.

The main dinning room

The bread and butter was excellent!

Blueduck Tavern boasts an impressive wine list with a wide range of selections from around the world to pair with their menu. The sommelier is knowledgeable and asked for our wine preference so he can recommend a bottle.

Cheers!

We decided to go with the Chef's menu.  We started the meal with a platter of oysters with ginger Mignonette

A platter of six fresh oysters is all about purity and precision. The briny, ocean-sweet flavor of the oysters is brightened by the ginger mignonette, which adds a gentle heat and aromatic lift. The acidity cuts through the richness, enhancing the clean, mineral finish of each bite.

Roasted beet salad with cheese fondue

The roasted beets had a deep, earthy sweetness, intensified by caramelization. Paired with a warm cheese fondue, the dish balances earthiness with creamy indulgence. The fondue would add richness and saltiness, contrasting beautifully with the beets’ natural sugars and giving the salad a luxurious texture.

Pan seared scallop, cauliflower puree, figs, bacon jam

The scallop was perfectly seared with a golden crust outside and tender, sweet interior.  The Cauliflower purée was silky and mild, acting as a smooth, neutral base. The fig added a gentle sweetness and the bacon jam was smoky, salty, and slightly sweet, tying everything together. It’s a wonderful interplay of sweet, savory, smoky, and creamy.

This is a side dish to be eaten with the duck dish.  It is a well-made creamy risotto  that is still slightly al dente with a rich, smooth, and flavorful taste . The “light foam” on top is a modern touch that was airy and delicate, adding aroma without heaviness, and enhanced the flavor profile while keeping the dish elegant rather than dense.

As the name suggests, duck dishes are a specialty and often a highlight. Tonight on the menu is a roasted duck breast and leg confit served with a glossy wine sauce.

Duck breast was tender and rosy inside with crisp, rendered skin. The Duck leg confit was slow-cooked until meltingly tender, rich and savory. The brown sauce was  glossy and concentrated, bringing depth and umami with notes of wine, stock, and herbs.

Blistered Padrón Peppers with Roasted Duck Breast and Duck Leg Confit. The Padrón Peppers were wood-fired grill and were fantastic.

The duck was really good and did not dissapoint.

Ending the meal with a platter of Eclairs Praline, Chocolate Ice Cream with Caramel Sauce served on a wooden cutting board.

Light, airy choux pastry filled with a silky praline cream that is delicately sweet. The crispy top added a glossy finish and a touch more sweetness, while the crisp shell contrasts with the smooth filling. It’s elegant but still indulgent.

Rich, with and intense taste of chocolate ice cream, smooth and creamy paired with warm caramel sauce brings that perfect bittersweet balance. The caramel’s buttery sweetness softens the intensity of the chocolate, creating a classic and satisfying combination. A simple cup of coffee to close the meal helps reset the palate after the sweetness. The slight bitterness complements the praline and chocolate notes, making the finale feel complete rather than overly rich.

As we are leaving the restaurant we decided to walk toward the Lobby of the Hyatt hotel.  On the left is the is the view of the entrance of the restaurant and on the right is the walkway toward the lobby.

This is the entrance to the Park Hyatt Washington, the lobby is very its elegant, contemporary design with warm wood tones, soft lighting, comfortable seating areas, and a calm, upscale atmosphere. It tends to feel more intimate and welcoming than a large dining space at the Blueduck Tavern.

We enjoyed a very good chef’s tasting menu at Blue Duck Tavern. The food was thoughtfully prepared and truly delicious, from the fresh oysters and beautifully seared scallop to the rich duck and elegant desserts. Each course showed strong technique and balanced flavors. That said, while the restaurant is often described as warm and inviting, we were a bit surprised by the ambiance. The dining room felt quite large, and the spacing and table setup made it feel somewhat impersonal and slightly cold rather than intimate. The service was professional and efficient, but nothing particularly stood out as memorable.  Overall, the meal itself was excellent, even if the atmosphere did not fully match our expectations.

NEXT... Day 5- National Air and Space Museum

Filed under: Restaurants