Blue Duck Tavern Does Breakfast

Southern-inspired dishes feature fresh seasonal ingredients from 65+ regional and American sources

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    NEWSLETTERS

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    D.C. power spot (and fave of celebs and presidents) Blue Duck Tavern (1201 24th St. NW) has added a breakfast menu of Southern-inspired dishes. 

    The new options, which became available May 1, feature fresh seasonal ingredients from 65+ regional and American sources.

    "Our desire is to make Blue Duck Tavern a favorite choice for breakfast, a comfortable welcoming experience that is also a great value in the neighborhood," said Sebastien Archambault, the executive chef who came on board in December.

    "We are moving away from serving a standard hotel breakfast and embracing the Blue Duck Tavern philosophy for this important meal," he said.

    New  dishes include eggs Benedict with pork belly and source choron; short rib hash with olive oil, poached eggs and horseradish sauce, and fried chicken liver with sweet rella relish and smoked gouda grits.

    Accompanying side dishes include fingerling potatoes, Anson Mills grits with smoked gouda, and hot biscuits and gravy.

    For those unafraid of carb-loading at breakfast, a new French toast might be the way to go. Made from brioche bread pudding, it's then pressed into slices and baked. Both the new skillet pancakes and the French toast are delivered to the table with a bottle of Bliss maple syrup, pure syrup that has aged in oak bourbon casks for several months before bottling.

    Even the cereal is dressed up here -- house-made granola, puffed corn, artisan oatmeal and whole grain choices are served with fresh blueberries or bananas.

    Croissants and pastries are made from scratch, pulled from the oven at 6 a.m., and then again between 8 and 9 a.m. so they're always fresh.


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