April 23, 2012
Park Hyatt Washington
Park Hyatt Washington has introduced the menus found at its Blue Duck Tavern into the hotel’s recently redesigned private event space, The Gallery, which comprises the hotel’s entire lower level of 10,000 sq. ft. of flexible event and meeting space.
Under its new culinary program, the hotel is integrating the restaurant’s ‘farm-to-table’ menu throughout the property
Moreover, the Gallery captures the look and feel of the hotel’s lobby, guestrooms, and the Blue Duck Tavern, by incorporating similar elements into the ballroom and meeting spaces.
Leading the effort to bring Blue Duck Tavern’s cuisine to The Gallery is newly-appointed executive chef Sebastien Archambault.
Among the event spaces are the Gallery Foyer, Gallery Lounge, Gallery Ballroom, plus the Drawing Room (divisible into two), the Salon Foyer, and Salon, divisible into five small rooms.
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