The evening was full of delicious appetizers that included golden beets stuffed with goat cheese, a salty and savory cheesy risotto ball with brasied oxtail, spring onions wrapped in bacon, and pea soup topped with a meaty morel mushroom. However, the highlight of the evening was the fresh spring salad that was being made in front of our eyes by Chef Brian McBride which included generous chunks of lobster, golden beets, asparagus, spring greens, and then topped with a perfectly done poached egg. The salad was fantastic, and paired beautifully with the Boxwood Winery Rose that was also being served on the terrace. The wine was not too sweet, and was incredibly refreshing on a warm Spring evening. I look forward to enjoying more of it this summer.
As a parting gift the staff of Blue Duck Tavern provided each guest with three homemade scones in a to-go bag. I thought I could resist the temptation, but I had to eat one as soon as I got home. Let’s just say that those were some of the most enjoyable bites I have had in a long time. The scone had cinnamon and nuts and was moist and delicious. The other two are sitting on my counter and it is taking all of the willpower in the world to not devour them in one sitting.
The patio at Blue Duck Tavern is about as good as it gets when it comes to outdoor dining. And the fact that the food is fantastic and their wine list is superb makes it an all-around ideal choice. I look forward to enjoying the patio as soon as we get some consistent warm weather… which will hopefully be soon!
Blue Duck Tavern at the Park Hyatt Hotel
1201 24th Street NW (corner of 24th and M Streets NW)
Washington, DC 20037