1201 24TH St NW, Washington, DC | Directions 2003738.905877 -77.051034
Mon-Fri 6:30am-10:30am, 11:30am-2:30pm, 5:30pm-10:30pm
Sat-Sun 11:30am-2:30pm, 5:30pm-10:30pm
Neighborhoods: Northwest, Northwest Washington, West End
ncredible Local Farm to Table food, Awesome Wine List, Great – Best service of any restaurant I’ve ever been to. The staff is knowledgeable, professional, and incredibly friendly. We’ve been several times before, but went on Aug 28 2010, loved it so much that we decided to have brunch and dinner there on Aug 29.
The bone marrow starter was the highlight of the meal. The Foie Gras wasn’t as traditional as I would have liked and I wouldn’t order it again. Tuna Tartar was very good. Anchovies were really good, but I’m biased because I love anchovies. We asked them to filet the whole fish of the day, to make it easier to eat, and the duck breast was also excellent. The food was on par with CityZen and better than Komi for less money. They don’t have a tasting menu, so we ordered a few starters, mains, and sides and shared.
The restaurant has an excellent wine list with several great options by the glass. Probably the best wine list in DC. I’d recommend the Ramey if you want a well balanced, full bodied red wine.
You have to start brunch with the fresh croissants. They serve three warm croissants with honey, butter, and some preserves on the side. They are truly outstanding. I usually order the backed eggs or the beef rib hash. Both are great.
Epitome of a solid D.C. eatery – The Blue Duck is a great place for a great list of things, but when I am not in the mood for a lovely and lingering meal it is also serves as a fantastic dessert and cocktail stop. expect traditional American favorites with contemporary twists and modern awakenings... mmmm sooo worth a pit stop and a long linger after a movie, show, or a great cap to a date.
Citysearch Editorial Review – Blue Duck Tavern is a delicious contradiction: It serves farm-fresh, family-style American fare in a sleek and modern setting. Chef Brian McBride prides himself on perfecting traditional cooking methods (roasting, braising, curing and smoking) and his frequent research trips to learn the best techniques are evident. Blue Duck relies on fresh ingredients, and the menu notes the source of every main ingredient, whether it's pork from a Virginia farm or Brussels sprouts from Pennsylvania. Though diners can order individual entrees, they are encouraged to share and to order several vegetable side dishes for the table. Remember to save room for desert; the homemade cookies and hand-cranked ice cream are favorites.
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