The story
Blue Duck Tavern, at 1201 24th Street Northwest in Washington, is an American restaurant recommended by the Michelin Guide in 2026. The menu draws on seasonal produce and named farms, served in a dark oak dining room on the city's West End.
The open kitchen centers on a custom Molteni range and a wood-burning oven. Slow-roasted dishes come from that oven, including wood oven-roasted bone marrow with onion bordelaise and rye crumble. The dry-aged beef tenderloin is paired with wild mushrooms and house-made Worcestershire. Andrew Cleverdon is listed as chef de cuisine, and the menu notes where each ingredient comes from.
Dark oak and blue burlap set the tone, and a 29-foot Windsor bench anchors the room. On warm days, the courtyard along M Street offers a more casual table than the dining room. A small herb garden sits nearby, and the restaurant's terrace serves breakfast, lunch and dinner when the weather allows.
Recognition
Ambience
Details
History
Between the farm and the table is, of course, the kitchen, and you are treated to views of Blue Duck’s extraordinary toques working in an open area with a gleaming, room-sized French Molteni range and wood-burning oven.The menu lists each item’s origin, underlining Blue Duck’s commitment to top products; beef comes from Cedar River Farms in Colorado, while roasted local vegetables hail from Path Valley, Pennsylvania.On sunny days, snag a table in the small courtyard that lines M Street — set near a tiny fresh herb garden, it is more casual than the dining room, where servers often place ladies’ purses on small wooden footstools (a lost nicety rarely seen in the most luxury-oriented restaurants).From its first day, Blue Duck has occupied a slot amongD.C.’s destination restaurants, and dishes like the suckling pig ensure its place as a scene stalwart.The casually-chic West End tavern evokes the warmth and inviting setting of a residential kitchen and a communal gathering place—dinner never feels like a stuffy affair here.
Location
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