{"id":286,"date":"2012-03-15T12:06:30","date_gmt":"2012-03-15T16:06:30","guid":{"rendered":"http:\/\/mayliang.us\/?p=286"},"modified":"2012-03-15T12:06:30","modified_gmt":"2012-03-15T16:06:30","slug":"chefs-table-at-blue-duck-tavern","status":"publish","type":"post","link":"https:\/\/mayliang.us\/?p=286","title":{"rendered":"Chef’s Table at Blue Duck Tavern"},"content":{"rendered":"

Really, we aren\u2019t into food at all.\u00a0 Why else would we venture into DC on a Sunday evening with 8 of our friends to try out the chef\u2019s table at Blue Duck Tavern?\u00a0 While we had high expectations for the meal, the restaurant surpassed them all.<\/p>\n

To begin with, the table itself was stunning–a long rectangular wooden table, almost Shaker in its appearance.\u00a0 Because we were only feeding 10 (the table can hold up to 12 people), at the end was a slim rectangular tray with Granny Smith apples.\u00a0 The vivid green of the apples contrasted nicely with the rich wood tones of the table.<\/p>\n

\"the<\/a><\/p>\n

The introductory dish was a charcuterie dish, with prosciutto, salami, mortadella and other cured meats.\u00a0 They came garnished with mustard and cornichons.\u00a0 The cured meats were all delicious.<\/p>\n

\"charcuterie\"<\/a><\/p>\n

There was then a series of appetizers.\u00a0 (Every course was served family style, which I thought was a terrific way of serving for the evening, as every diner could decide for himself\/herself what and how much to eat.)\u00a0 The appetizers were cod, salt-cured salmon, raw oysters, and mussels in a garlic and white wine broth.\u00a0 Everything was delicious, but my favorite was the mussels.\u00a0 The broth was super yummy!<\/p>\n

\"cod\"<\/a>\"salmon\"<\/a><\/p>\n

\"oysters\"<\/a>\"mussels\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

The main courses were pan-seared hake (a mild white fish), wild boar \u201clollipops\u201d (that\u2019s what we call it when they are served like rack of lamb) and Porterhouse steak.\u00a0 The hake was well-prepared, not overdone and was accompanied by a sauce that set off the flavor of the fish nicely.\u00a0 The wild boar was good, if a little bit gamey, while the porterhouse was all that a porterhouse should be\u2014aged, tender, flavorful, and rare.<\/p>\n

\"hake\"<\/a>\"wild<\/a><\/p>\n

\"porterhouse\"<\/a><\/p>\n

The side dishes that came with the main courses were Brussel sprouts (these were not as good as Oyamel\u2019s but still surprisingly good, especially for Brussel sprouts), wild mushrooms (my favorite!\u2014the mushrooms were amazingly flavorful), and cheese grits.\u00a0 All were quite delicious.<\/p>\n

\"brussel<\/a>\"wild<\/a><\/p>\n

\"cheese<\/a><\/p>\n

For dessert, we had mango, blackberry, and macadamia nut crumble and a bittersweet chocolate crumb cake.\u00a0 Both were fabulous, and you could only choose a favorite based on how high chocolate ranks on your personal pantheon of food groups.<\/p>\n

\"cumble\"<\/a>\"chocolate<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

Definitely an enthusiastic A for the meal.\u00a0 And the company made the evening an A+!<\/p>\n","protected":false},"excerpt":{"rendered":"

Really, we aren\u2019t into food at all.\u00a0 Why else would we venture into DC on a Sunday evening with 8 of our friends to try out the chef\u2019s table at Blue Duck Tavern?\u00a0 While we had high expectations for the meal, the restaurant surpassed them all. To begin with, the table itself was stunning–a long […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[25],"tags":[37,331],"class_list":["post-286","post","type-post","status-publish","format-standard","hentry","category-restaurants","tag-blue-duck-tavern","tag-restaurants"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p23QXm-4C","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=286"}],"version-history":[{"count":2,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/286\/revisions"}],"predecessor-version":[{"id":303,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/286\/revisions\/303"}],"wp:attachment":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}