Accolades & Press
Top 100 Restaurant 2008 by Washingtonian Magazine
Zagat Survey's America's Top Restaurants 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
Condé Nast Traveler Hot List 2007
Food & Wine 2007 Go List
Park Hyatt Washington & Blue Duck Tavern nominated for Best Dining Experience -
2007 Virtuoso Best of the Best
Voted Top Ten Best New Restaurant in United States by Gayot.com
Top 100 Restaurant 2007 by Washingtonian Magazine
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
"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
"On the surface, the Blue Duck Tavern is an oasis of up-to-the-moment sophistication...at heart though, the newcomer is a tribute to local farmers and growers...the food is at once straightforward and elegant...the Blue Duck gives fresh meaning to the word tavern." - Tom Sietsema, The Washington Post, August 20, 2006
"So go ahead and conduct business over lunch or go through the motions of a first date at dinner, but be forewarned: at some point, those sorts of pleasantries will be exposed as an inadequate expression for the sensual pleasure of eating here. I heard more moaning and saw more passing of plates in my four visits than I've ever experienced in any serious restaurant in this city." - Todd Kliman, Washingtonian Magazine, September 2006
"The Blue Duck Tavern has a country-chic atmosphere, and its sharing-themed menu wows from the start." - Jacqueline Neiss, OK! Magazine, September 11, 2006
"The individual apple pie - buttery and baked golden brown, could be the best I've ever tasted (sorry, Mom) and perfect for two to share." - Jeff Dufour, The Hill Newspaper, July 20, 2006
"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
"On the surface, the Blue Duck Tavern is an oasis of up-to-the-moment sophistication...at heart though, the newcomer is a tribute to local farmers and growers...the food is at once straightforward and elegant...the Blue Duck gives fresh meaning to the word tavern." - Tom Sietsema, The Washington Post, August 20, 2006
"So go ahead and conduct business over lunch or go through the motions of a first date at dinner, but be forewarned: at some point, those sorts of pleasantries will be exposed as an inadequate expression for the sensual pleasure of eating here. I heard more moaning and saw more passing of plates in my four visits than I've ever experienced in any serious restaurant in this city." - Todd Kliman, Washingtonian Magazine, September 2006
"The Blue Duck Tavern has a country-chic atmosphere, and its sharing-themed menu wows from the start." - Jacqueline Neiss, OK! Magazine, September 11, 2006
"The individual apple pie - buttery and baked golden brown, could be the best I've ever tasted (sorry, Mom) and perfect for two to share." - Jeff Dufour, The Hill Newspaper, July 20, 2006