Blue Duck Tavern

"Completely revamped by restaurant design guru Tony Chi in summer 2006 this restaurant at the Park Hyatt, once a prix fixe, white-linen affair, now sports a rustic open kitchen with a..."

"Chef Brian McBride likewise combines traditional and state-of-the-art cooking methods and equipment to prepare exquisite, one-of-a-kind dishes." Full review

"A West End favorite, Blue Duck Tavern serves home-style American fare with an emphasis on traditional methods of cooking like roasting, braising, preserving, and smoking." Full review

"Birds of a feather are "wowed every time" by the elevated, "beautifully crafted" "comfort food" at this "elegant" West End New American." Full review

"Wood burning oven puts everyone's face in a good light, makes dull jewelry sparkle. Open kitchen humanizes corporate Park Hyatt home."

"Blue Duck Tavern takes on American farmland fare with a zeal that epicures will appreciate." Full review

"Located in the Park Hyatt hotel, the simple, dark-wood interior creates a warm, inviting ambience. Handcrafted wood furnishings include a 29-ft (8.8-m) long Windsor bench."

"This spacious restaurant, in the Park Hyatt, focuses on farm-fresh American fare in a too-cool setting." Full review

"Designer Tony Chi incorporated... sleek wood furnishings, creating a gentleman’s farmhouse atmosphere that reflects chef Sebastien Archambault’s market-fresh, ingredient-driven menu." Full review

"The kitchen, located in the Park Hyatt Hotel, wows with Modern American riffs like boar ribs in a bourbon jus." Full review