OVERVIEW
The Park Hyatt Washington D.C.’s Blue Duck Tavern has soaring ceilings and 20-foot-tall windows. Its 106-seat dining room blends steel and glass with white oak floors, dark maple Windsor- and Shaker-style furniture, and a hand-carved, 29-foot bench. The open kitchen allows guests to watch chef Brian McBride cook the bulk of his seasonal, farm-based menu in a wood-burning oven. A private chef’s table holds 16, and another semiprivate room holds 12.
