The Park Hyatt Gets a Modern Tavern

Home to soaring ceilings and 20-foot-tall windows, Blue Duck’s 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 peek at chef Brian McBride while he cooks the bulk of his seasonal, farm-based menu in a wood-burning oven. Specialties include roasted tavern steak, garlic mashed potatoes, apple pie, and hand-cranked ice cream. A private chef’s table holds 16, and another semiprivate room holds 12. The hotel also offers numerous reception and meeting rooms and a 4,100-square-foot ballroom.