$$-$$$, New American, Georgetown
Fodor's Review:
Blue Duck Tavern. Many chefs are fond of artisanal and local ingredients. Chef Brian McBride at Blue Duck is so committed to the cause that fixings are often strewn across marble counters in the restaurant's show kitchen. By now diners have gotten used to watching pastry chefs churn ice cream to be served minutes later in glass ice buckets. But sweets aren't the only pleasures. The kitchen wows with Modern American riffs like a double-cut pork chop with bourbon-glazed peaches, a marrowbone with creamy insides, and a meaty hangar steak. The dining room is stylish, done up with Shaker furniture and quilts.
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