Back to Home About Mango & Tomato Contact MePublicity & News Hire Me!Portfolio


Al Fresco Dining In Washington DC: Blue Duck Tavern

TGIF! It finally feels like spring. I'm soaking up as much of this lovely weather as possible before the temperature goes above 70 ;)

If you are like me and are dreading the humid weather that will soon be here and are looking for a great al fresco dining spot this weekend, check out Blue Duck Tavern. This past Wednesday I was invited to attend a media preview of the new menu on the patio of Blue Duck Tavern, and as always it did not disappoint.

Out of the three cocktails in the photograph above, Strawberry Gin was my favorite. This pretty drink was the perfect way to start as strawberry themed dining experience. Strawberries go great with rhubarb, and this cocktail had both.

Continuing the strawberry theme, I tried the Strawberry Salad. One of the fun ingredients in the salad were thinly sliced raw almonds. I actually really liked them: they added a great crunch to the salad, as did the radishes.

If you love buttermilk as much as I do, you will love Buttermilk Panna Cotta with Maine Scallop Crudo. I really liked the presentation and the flavors of this dish. The smoked trout roe was a luxurious touch...fitting of Blue Duck!

If you are looking for a fully cooked appetizer, try Goat Milk Ricotta Gnudi with baby spring vegetables. This dish screamed comfort food and I'd happily eat an entire soup bowl of these lovely pillow creations.

The star of the dinner, for me, was Elysian Fields Rack of Lamb with lemon yogurt and baby spring vegetables. The dish was grilled to order by Executive Chef Franck Loquet with whom I exchanged "where's your accent from?" chit chat. I'm not shy to admit I had seconds of the dish and would have been happy to take a few slices home. It's hard to tell from the photo below, but the lamb was medium rare inside with a crusty outside.

Out of several desserts, I chose Strawberry and Rhubarb Shortcake: perfect way to end a lovely dinner. First, I love the presentation. Second, I love that it wasn't a huge portion. This dessert was prepared by Pastry Chef David Collier and was refreshing and not overly sweet.

Thank you to Heather Freeman for the invitation! As always, all opinions are my own.