Blue Duck Tavern

Reserve

Blue Duck Tavern Review

Many chefs are fond of artisanal and local ingredients. Chef Brian McBride is so committed to the cause that fixings are often strewn across marble counters in the restaurant's show kitchen. By now diners have gotten used to watching pastry chefs churn ice cream to be served minutes later in glass ice buckets, but sweets—and watching for the town's biggest political names to claim their favorite tables—aren't the only pleasures. The kitchen, located in the Park Hyatt Hotel, wows with Modern American riffs like a double-cut pork chop with apples, an oven-roasted marrowbone with creamy insides, and a caramelized squash custard. The dining room is stylish, done up with Shaker furniture and quilts.