I recently visited the Washington DC Park Hyatt to curate a list of hotels for the holidays.  Mark, the general manager saved the best for last: The Blue Duck Tavern Restaurant.  As I entered the restaurant from the lobby I was welcomed by the staff creating apple pies made from scratch and gorgeous fig crumble. Before I could indulge, I had to run back to the office. 

That Apple Pie

Thankfully, a week after I had the opportunity to dine at The Blue Duck Tavern and indulge in the fall menu by its chef, Ryan LaRoche. What makes the menu interesting is the refinement of the classics, think brioche-foie grass stuffing, sweetbreads topped with kimchi and a fig fall crumble.