A Place to Share Food, Drink & Hospitality

We're excited to now offer BRUNCH on Saturday & Sunday from 11am-2pm. We are operating on a reservation-only basis for dine-in guests.

Please check our current hours here for both dine in and curbside pickup. Before joining us, please review our COVID-19 safety protocols.

Order Curbside Carryout Here

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

Wednesday, Thursday, & Sunday, 5:00pm-8:30pm
Friday-Saturday, 5:00pm-9:00pm
Items with (: are 1/2-price during Happy Hour, 5:00pm-6:00pm daily
Cast iron cornbread, beer cheese, honey butter | 10 (:
Spicy melon salad, tamarind, cucumber, fish sauce, thai lime togarashi | 10 (:
Redfish ceviche, green curry, corn, tomato, peppers, potato chip | 14
Smoked fish pimento, seeded cracker, apple, pickled mustard seed | 13 (:
Roasted sweet potato, feta, caper & raisin agrodolce, candied seeds | 11
TX Wagyu burger, beer cheese, marinated & grilled mushroom, aioli, fried okra | 18
Country fried quail, squash hot sauce, pickles, fried biscuits, shishito ranch | 23
Grilled pork belly, squash & corn cake, shiitake-eggplant sweet & sour, okra | 17
Blue crab capellini pasta, pesto, peppers, marinated tomatoes, pistachio | 21
Grilled goat kefta, falafel, goatziki, herb salad, cashew hummus, honey, flatbread | 25

Caramel thumbprint cookie, pecan, oat, coconut, sea salt | 4
Coconut rice pudding, fall fruit, ginger gel, mint, chai spice, peanut | 7
Cast iron dutch baby, triple crème cheese ice cream, caramel poached apple | 12
Frozen chocolate bar, pepita butter & oat granola | 8

Brunch

Saturday & Sunday, 11:00am-2:00pm
Pastry of the day from Sour Duck Market | 4.25 per
Seeded pretzel from Sour Duck Market, pimento, beer mustard | 7
Cultured yogurt, seasonal fruit, cocao nibs, honey, pistachio ginger crumble | 8
Spicy melon salad, tamarind, cucumber, fish sauce, thai lime togarashi | 10
Redfish ceviche*, green curry, olives, corn, tomato, peppers, potato chip | 14
Dutch baby, marinated tomato, basil, feta, spinach, peach | 11
Fried quail tender taco, flour tortilla, salsa doña, soft scramble*, peach | 7
Grilled quail & pork chorizo, flageolet beans, gremolata, deep-fried egg* | 15
Blue crab benedict, buttermilk biscuit, poached egg*, smoked ham, bearnaise | 20
Fried chicken wings, bourbon pecan waffle, caramelized half grapefruit, maple | 15
TX wagyu burger, beer cheese, marinated mushroom, aioli*, fried okra, sunny egg | 18
Pork belly & coconut-black garlic brown rice bowl, chiles, nuoc cham, poached egg* | 18

Triple crème cheese ice cream, caramel poached pears, pie crumble | 8

Reservations

Current state-wide mandates restrict reservations to 10 or less diners. 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. If your party is between 7-10 diners please refer to "Large Parties and Buyout Information" below.

Book your Odd Duck reservation on Resy

Large parties and buyout information

For the time being we are not able to accommodate groups larger than 10 diners. Eventually we will be able to accommodate large groups again, and welcome all inquiries. Please fill out the inquiry form using the button below. All inquiries are answered in the order they are received and within 24 to 48 hours.

**Your booking is not complete until you have finalized all details with our event coordinator.**

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.

see our local producers