Happy 2021 Austin!
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
- Items with (: are 1/2-price during Happy Hour, 5:00pm-6:00pm daily
- Cast iron cornbread, beer cheese, honey butter | 10 (:
- Grilled kale salad, tonnato dressing, deep fried egg, cabbage, radish | 12
- Redfish ceviche*, green curry, grilled olive, grapefruit, radish, potato chip | 14
- Roasted beets, sumac goat cheese, black olive crumble, tangelo, pecan | 11 (:
- Broccoli quesadilla, beer cheese, charred green onion mayo*, cilantro | 9 (:
- Roasted sweet potato, massaman curry, nuoc cham, candied peanut, mint | 10 (:
- Pan-seared scallops, lardon, chili crisp, fried broccoli, sunchoke purée | 29
- Fried goat chorizo stuffed quail, baba ganoush, braised greens, salsa macha | 23
- Dry-aged wagyu burger, goat chili, pimento, tostada, spicy greens, cabbage | 23
- Grilled bavette steak, kohlrabi pipian, beef fat turnips, spinach, pepita, masa | 29
- Grilled achiote rubbed pork chop, kimchi tamale, pozole verde, strawberry-mezcal, fennel, avocado | 35
- Grapefruit sorbet, candied grapefruit rind, grapefruit supremes, sorrel | 4
- Buckwheat carrot cake cookie, goat & triple cream cheese icing | 6
- Lime panna cotta, almonds, ginger, graham crackers, meringue | 8
- Chocolate cake, cinnamon ice cream, tangerine, sunchoke cream | 10
Brunch
- Saturday & Sunday, 11:00am-2:00pm
- Pastries from Sour Duck Market:
- kouign-amann, chocolate croissant, or vegan coffee cake muffin | 4.25 per
- Seeded pretzel from Sour Duck Market, pimento*, beer mustard | 7
- Cultured yogurt, seasonal fruit, cocao nibs, honey, pistachio ginger crumble | 8
- Redfish ceviche*, green curry, olive, radish, kohlrabi, grapefruit, potato chip | 14
- Roasted beets, sumac goat cheese, black olive crumble, tangelo, pecan | 11
- Cast iron dutch baby, goat cheese, tomato, brussels, basil, spinach, avocado | 12
- Quail tender taco, flour tortilla, pimento, soft scramble, pepita, pipian hot sauce | 10
- Cajun BBQ pickled shrimp & grits, goat cheese, deep fried egg*, herbs | 22
- Smoked ham, sunny eggs, scallion biscuit, orange marmalade, honey butter | 15
- Dry-aged wagyu burger, goat chili, pimento, tostada, spicy greens, cabbage, egg | 24
- Country fried chicken, bourbon pecan waffle, caramelized grapefruit, maple | 17
- Pork belly, coconut-black garlic rice bowl, chiles, nuoc cham, poached egg* | 18
- Spiced hazelnut cookie, toasted marshmallow fluff | 5
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.
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.
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
Christian Garcia
Chef De Cuisine
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.