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Blue Duck Tavern
Blue Duck Tavern's open kitchen with a central focus on its wood-burning oven welcomes both travelers and locals alike to gather and celebrate in good taste. The menu of Blue Duck Tavern intelligently showcases the best of the season as Executive Chef Ryan LaRoche and Chef de Cuisine Brad Deboy bring sharply focused and bold flavors to the table through simple, time-honored cooking methods and modern technologies. Chefs LaRoche and Deboy slow roast three quarters of the menu in the wood-burning oven, while using braising, preserving and smoking techniques to bring the true flavors of America's simple, wholesome foods to Blue Duck Tavern. With an open staff pantry and kitchen, a glass-enclosed wine cellar, a semi-private Chef's Table seating up to eighteen and Washington's first commercial Molteni range custom designed in blue lacquer, guests experience an innovative and warm setting. Weather permitting, Blue Duck Tavern boasts a 45-seat sunken outdoor terrace, bordered by the chefs' herb garden. Acclaimed by Zagat Survey as one of America's Best Restaurants, named "Best Service Program of the
Year" 2014 and "Fine Dining Restaurant of the Year" 2013 by the Restaurant Association of Metropolitan Washington, and awarded three stars by The Washington Post, Blue Duck Tavern brings exceptional regional American cuisine to discerning travelers and Washingtonians alike.