Accolades & Press
100 Very Best Restaurants by Washingtonian Magazine, 2010, 2009, 2008, 2007
One of the Best Restaurants for Thanksgiving by Bon Appetit, 2009
Named one of ten "Great Hotel Restaurants" in the world by Hotels Magazine, 2009
50 Hottest Restaurants by DC Modern Luxury, 2009
H&D Design 100 for Top Designs of the Decade by Home & Design Magazine, 2009
Nominated for Fine Dining Restaurant of the Year by the Restaurant Association Metropolitan Washington, 2009
Zagat Survey's America's Top Restaurants 2009, 2008
10 Best Domestic Restaurants by Global Traveler, 2008
Voted Best American Restaurant 2007 by Washingtonian Magazine
Top Chef's Table by DC Magazine and Capitol File
Wine Enthusiast Magazine's Award of Distinction 2007
Conde Nast Traveler Hot List 2007
Food & Wine 2007 Go List
2007 Virtuoso Best of the Best
Voted Top Ten Best New Restaurant in United States by Gayot.com
Voted Best New Restaurant 2006 by Washingtonian Magazine
Nominated for New Restaurant of the Year by the Restaurant Association Metropolitan Washington
Selected as Best Restaurant in Northeast by John Mariani
Apple Pie selected as Top 25 Best Dishes of 2006 by USAToday
"Blue Duck Tavern in DC's West End gilds the lily at brunch, from the freshly baked croissants to the five kinds of Bloody Marys." - Washingtonian, May 2009
"For making everyone in the group happy, from picky eaters to gourmands." - The Onion, April 23, 2009
"Exquisite food and the best crabcakes in Washington at this bistro at the Park Hyatt." - Newsday, October 19, 2008
"Although it calls itself a contemporary neighborhood restaurant, we'd all be lucky to have a place like this just around the corner." - Hemispheres, March 2008
"A table in the softly lighted inner sanctum - near the vast open kitchen and the oven that burns oakand apple wood - is like an orchestra seat at a cooking show." - Tom Sietsema, The Washington Post, October 14, 2007
"Request a front-row seat to watch Chef Brian McBride to prepare family-style dishes, including oven-roasted herb-and-garlic crusted marrowbone served with toasted bread, smoked and cured country pork terrine and slow-braised short ribs. The efficient service, an encyclopedic wine list, jars of bourbon-marinated peaches and the sight of still-warm apple pies on display are almost enough to distract you from those delicious duck fat fries. But not quite." - Bon Appetit, December 2006
"The city always has had a few great restaurants...More important, the dining scene has acquired depth...with the arrival of Blue Duck Tavern... explore the "back to our rustic roots" concept to its fullest...a nifty feat given that their workspace is tucked inside a sleek, modern urban hotel...there's nothing kitschy or precious here - the flavors of the simply prepared dishes are pure - the roasted squash was simply perfect - and they create a timeless sensation...In an ideal dining world, every neighborhood would have a modest gem like this on the corner." - USA Today, December 14, 2006
"Takes on American farmland fare with a zeal that epicures will appreciate. In a few words, the whole redone restaurant, with its slate floors, large windows and open kitchen, is outstanding...Everything is a la carte and can be ordered to share...saving enough room for the pastry chef's dessert makes sense: apple pie or molten chocolate cake with flamed brandy." - Gayot.com, Top 10 Best New Restaurants
"Blue Duck Tavern in DC's West End gilds the lily at brunch, from the freshly baked croissants to the five kinds of Bloody Marys." - Washingtonian, May 2009
"For making everyone in the group happy, from picky eaters to gourmands." - The Onion, April 23, 2009
"Exquisite food and the best crabcakes in Washington at this bistro at the Park Hyatt." - Newsday, October 19, 2008
"Although it calls itself a contemporary neighborhood restaurant, we'd all be lucky to have a place like this just around the corner." - Hemispheres, March 2008
"A table in the softly lighted inner sanctum - near the vast open kitchen and the oven that burns oakand apple wood - is like an orchestra seat at a cooking show." - Tom Sietsema, The Washington Post, October 14, 2007
"Request a front-row seat to watch Chef Brian McBride to prepare family-style dishes, including oven-roasted herb-and-garlic crusted marrowbone served with toasted bread, smoked and cured country pork terrine and slow-braised short ribs. The efficient service, an encyclopedic wine list, jars of bourbon-marinated peaches and the sight of still-warm apple pies on display are almost enough to distract you from those delicious duck fat fries. But not quite." - Bon Appetit, December 2006
"The city always has had a few great restaurants...More important, the dining scene has acquired depth...with the arrival of Blue Duck Tavern... explore the "back to our rustic roots" concept to its fullest...a nifty feat given that their workspace is tucked inside a sleek, modern urban hotel...there's nothing kitschy or precious here - the flavors of the simply prepared dishes are pure - the roasted squash was simply perfect - and they create a timeless sensation...In an ideal dining world, every neighborhood would have a modest gem like this on the corner." - USA Today, December 14, 2006
"Takes on American farmland fare with a zeal that epicures will appreciate. In a few words, the whole redone restaurant, with its slate floors, large windows and open kitchen, is outstanding...Everything is a la carte and can be ordered to share...saving enough room for the pastry chef's dessert makes sense: apple pie or molten chocolate cake with flamed brandy." - Gayot.com, Top 10 Best New Restaurants