Please check our current hours here for dine-in, happy hour, and curbside pickup. Before joining us, please review our COVID-19 safety protocols.
Curbside orders can be placed 7 days a week beginning @ 5:00pm. Your order will be ready 30-35 minutes after you submit it.
A place to share Food, Drink & Hospitality
Shaped by our craftsmen's approach to cooking, the culture of our city, the creativity of our staff and the products from our amazing farmers.
Food
Dinner
- Dinner starts at 5pm daily
- Enjoy Happy Hour Drink Specials from 5:00pm-6:00pm daily
- Cast iron cornbread, beer cheese, green garlic butter | 10
- Field green salad, turnip, avocado, fennel vinaigrette, goat feta, toasted seeds | 12
- Red snapper ceviche*, green curry, grilled olive, strawberry, radish, potato chip | 15
- Roasted beets, spring onion chèvre dip, black olive crumble, strawberry, pecan | 11
- Carrot chorizo quesadilla, oaxaca cheese, coriander flower dressing | 10
- Crispy chicken lettuce wraps, fish sauce caramel, toasted cashew, herbs, lime | 14
- Fried quail, goat chorizo stuffing, baba ganoush, salsa macha | 23
- Seared scallops, bacon lardon, chili crisp, slaw, cauliflower purée | 33
- Dry-aged wagyu burger, pimento, bbq sauce, onion ring, shrettuce | 21
- Grilled bavette steak, refried garbanzos, kohlrabi, grilled greens, dill gremolata, masa | 29
- Grilled pork loin, kimchi tamale, pozole verde, strawberry-mezcal, avocado | 35
- Chicken-fried fish head, beet bbq sauce, radish, herbs, grilled lime | MP
- Strawberry sorbet, pickled strawberry, dried lemon meringue | 4
- Grilled vanilla bean ice cream, milk crumble, orange marmalade | 4
- Buckwheat cookie, oats, spiced carrot, goat cheese icing | 6
- Lime panna cotta, almonds, ginger, graham crackers, toasted meringue | 8
- Milk chocolate pudding, coconut yogurt, sunflower seed coffee crumble | 9
Brunch
- Saturday & Sunday, 11:00am-2:00pm
- Pastries from Sour Duck Market:
- kouign-amann, or chocolate croissant | 4.25 per
- Seeded pretzel from Sour Duck Market, pimento*, beer mustard | 7
- Cultured yogurt, seasonal fruit, cocao nibs, honey, almond ginger crumble | 8
- Redfish ceviche*, green curry, grilled olive, strawberry, radish, potato chip | 15
- Roasted beets, spring onion chèvre, black olive crumble, strawberry, pecan | 11
- Cast iron dutch baby, goat cheese, sunchoke, spinach, avocado | 12
- Scallop & goat cheese grits, chorizo, masa, salted radish, herbs | 29
- Pork carnitas huarache, refried garbanzos, pecan mole, sunny egg, herbs | 17
- Dry-aged wagyu burger, goat chili, pimento, tostada, spicy greens, cabbage, egg | 24
- Fried quail, bourbon pecan waffle, pickles, caramelized grapefruit, maple | 23
- Strawberry sorbet, pickled strawberry, dried lemon meringue | 4
- Lime panna cotta, almonds, ginger, graham crackers, toasted meringue | 8
Reservations
For groups of 6 or less:
For groups of 6 or less you may use the RESY link below to make your reservation. At this time Odd Duck will operate on a reservation-only basis. We are operating at 75% capacity so reservations are rather limited. If you do not see the time and party size you are looking for, please try a different day/time combination.
Odd Duck is currently not accepting reservations for 7 or more.
History
In 2009, brothers Bryce and Dylan Gilmore purchased a Fleetwood Mallard trailer with a mission to turn it into an eatery serving only food with ingredients from local Austin farms. After a drive to Wisconsin to pick up the trailer and a hundred or so man-hours rehabbing it and outfitting it with a wood-burning grill, they named the trailer “Odd Duck” and opened that December. The trailer became instantly beloved by the city and afforded Bryce national recognition and acclaim as a chef while simultaneously helping put Austin’s local food scene on the map. Bryce began buying whole hogs from a local farm and using it from snout to tail throughout the week, sourcing local eggs from a farmer, whom he still exclusively buys his eggs from today, and started frequenting the (at the time) small Saturday farmers market where local farmers still did not sell wholesale to restaurant owners and chefs. Much of that has changed today due in part of Odd Duck’s mission, as well as Bryce’s commitment to cook and serve innovative dishes using only locally sourced goods.
Our Team
Bryce Gilmore
El Capitan & Partner
Mark David Buley
Chef & Partner
Jason James
The Man & Partner
Dylan Gilmore
Check Signer & Partner
Cory Neel
General Manager
Justin Burton
AGM/Chief Googly Eye Applicator
Kat Long
Manager/Wine Nerd
Part almanac, cookbook, and comic book, The Odd Duck Almanac is an annual publication and subscription service featuring recipes, stories, and opinions, from the bars and kitchens at Odd Duck, Barley Swine, and Sour Duck Market.