The Dish: Blue Breakfast

by Editorial

Blue Duck Tavern introduces a better way to start your morning.
By Kinne Chapin

Blue Duck Tavern (Photo courtesy of Hyatt Hotels).

PopTarts not looking appetizing? Tired of cold coffee on the way to work? Breakfast is supposed to be the most important meal of the day, but the 2.0 pace of modern life prohibits even the most dedicated foodies from making it a meal worth eating. Blue Duck Tavern, long a gathering place for politicos and gourmands, is trying to change this trend of breakfast neglect. Starting May 1, Executive Chef Sebastien Archambault and Chef de Cuisine John Melfi will offer Washingtonians a daily breakfast to savor rather than speed through. The Chefs will use seasonal ingredients to create an early morning menu with a Southern flare. From 6:30 to 10:30, diners can choose from sumptuous dishes like Eggs Benedict with Pork Belly and Source Choron or Fried Chicken Liver with Sweet Rella Relish and Smoked Gouda Grits — certainly a better option than Captain Crunch.

As Chef Archambault explains, Blue Duck Tavern wants to bring a sense of community back to the morning meal.“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,” he said. With brioche french toast and a cinnamon roll sized for two on the menu, there’s little question that the new meal will elevate your morning routine.

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