Blue Duck Tavern Unveils Seasonal Menu from Chef Adam Howard

From Sips and Snacks to Five Star Seated Service – Blue Duck Has it All

Michelin-starred Blue Duck Tavern introduced Adam Howard as its new executive chef this Fall. Howard brings sixteen years of experience to his new position having worked at esteemed restaurants throughout New York, South Carolina, and Washington, D.C. His experience is apparent as I peruse his ambitious and seasonal menus, including wine bites in the lounge, an extensive dinner menu, and curated chef’s table experiences. Each menu is thoughtfully crafted with local purveyors in mind.

I visited at the beginning of Autumn and started the evening in the lounge, overlooking the buzzing kitchen and peering in at all of the intimate nooks and crannies designed for guests. The snack menu is unique and innovative, with offerings like duck and foie gras rillettes, and a playful spin on a classic flavor combination with the everything spiced chicharrones paired with onion sour cream and trout roe – the most fun “bagel and lox” I’ve had in years.

The cheese and charcuterie board is surprising and exciting, featuring artisanal products from the East coast that were fun to discover. Chef Howard does plan to start his own charcuterie program, as well.

For me, the piece de resistance were the wine bites. A sip or two of wine topped with a snack, aka my heaven on Earth. My favorite part of a martini is the olive garnish, so having a snack garnish made my jaw drop to the floor with anticipation. The Maryland crab roll with sunchoke chow chow paired with Riesling was among my favorites.

Save room for dinner, and prepare for Howard to tantalize your tastebuds.

It should be mentioned that the service is absolutely impeccable at Blue Duck. From the subtle coaster colors depicting your water preference, to the miniature stools that provide a safe resting place for your bag, I was completely wowed.

But even more impressive is the food. Some highlights worth mentioning are the dry aged beef heart tartare with celery heart sauerkraut, Russian dressing, pickled quail egg and rye crisps – basically the most thoughtful and complex rueben you’ll ever eat.

The wood oven roasted bone marrow with green tomato chow chow is meaty and buttery – the peak unctuous umami bomb on the menu. Try it, even if you’re scared, it’s worth it.

When in season, watch out for the family style lobster rolls. The build your own format lets diners play with their food and make it an interactive experience while creating their perfect bite.

The desserts should be ordered for your second stomach. All of them are good thanks to pastry chef Colleen Murphy, but I make special trips with hangry bf for the apple pie for two.

I have been dining at Blue Duck Tavern since I first moved to the area eight years ago and I have yet to be disappointed. It is a DC institution and I highly recommend you take a trip for a snack or two or a full service dinner as soon as you can.