As the name would suggest, Odd Duck has always gone its own weird and wonderful way, which means you can never be sure of what will show up on the cheerfully mismatched plates. Try this: Local and seasonal ingredients deployed in eclectic ways is a hallmark of chef Bryce Gilmore (also of Barley Swine). The cryptic menu has a strong Southern/Texan accent; witness the cast-iron cornbread, a golden brown round of sweet “beer cheese” cornbread beneath a giant dollop of green garlic butter. Rosy grilled bavette steak came with refried garbanzos, and beautifully seared scallops rested in a savory broth aswim with lardons, chile crisp, and napa cabbage. Pro tip: Happy hour, from 5 to 6 every day, is a great deal, with cocktail specials and half-priced dinner items and bottles of wine.
Cuisine: New American