Blue Duck Tavern operates inside the Park Hyatt Washington, D.C., built around a tavern format rather than a formal hotel dining room. Dark oak, blue burlap, and a 29-foot Windsor bench set the tone, while an open kitchen with a custom Molteni range and a wood-burning oven anchors a market-based menu drawing on local farms and purveyors. Jean-Claude Plihon serves as Director of Culinary and Food & Beverage Operations, with Andrew Cleverdon as Chef de Cuisine and Abrham Castillo running pastry.
The whole duck has become the dish regulars point to first, alongside crab cakes, bone marrow, halibut, and a bread program that comes up often among diners. Brunch is part of the regular rotation, filled out with sides, salads, and entrees. A glass booth in the dining room has become a point of conversation for guests, and the restaurant runs a separate lounge along with private event space for larger gatherings.
Blue Duck Tavern held a Michelin star in both 2017 and 2018, and has been selected in the Michelin Guide Washington, D.C. every year since, most recently in 2025.
The whole duck has become the dish regulars point to first, alongside crab cakes, bone marrow, halibut, and a bread program that comes up often among diners. Brunch is part of the regular rotation, filled out with sides, salads, and entrees. A glass booth in the dining room has become a point of conversation for guests, and the restaurant runs a separate lounge along with private event space for larger gatherings.
Blue Duck Tavern held a Michelin star in both 2017 and 2018, and has been selected in the Michelin Guide Washington, D.C. every year since, most recently in 2025.