Take a look at our current hours for dine-in and happy hour.
Odd Duck is not currently offering takeout orders.
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
- Snapper ceviche*, leche de tigre, grilled olive, mango, bell pepper, potato chip | 15
- Melon, cucumber, nuoc cham, mint, basil, onion, lime, cashew | 10
- Cast iron cornbread, green chile, cheddar, charred leek butter | 12
- Zucchini carpaccio, sumac vinaigrette, dill, spiced almond, goat feta | 13
- Mushroom chorizo quesadilla, oaxaca cheese, hoja santa dressing | 11
- Smoked cajun pork rillette, sourdough toast, peach, pickles | 14
- Chicken carnitas nachos, charred tomato salsa, cilantro, vadouvan pico | 15
- Fried whole quail, creamed corn, shishitos, peaches, basil, spicy honey | 22
- Dry-aged wagyu burger, pimento, bbq sauce, beer-battered onion ring | 23
- Seared scallops, portuguese sausage, texas caviar, okra, chili crisp | 34
- Wagyu sirloin cap, beef fat papas bravas, soubise, green bean salsa verde | 33
- Aged pork loin, curry, peach raita, peanut, mint | 37
- Corn panna cotta, cinnamon sugar masa, lavender caramel, dewberry, pepitas | 9
- Milk chocolate pudding, coconut yogurt, sunflower seed coffee crumble | 9
- Lemon pound cake, holy basil-pear sorbet, honey yogurt whip, pistachio oat streusel | 10
- French toast, vanilla ice cream, milk tea jam, pecan, brown butter cereal | 11
Reservations
For groups of 6 or less:
For groups of 6 or less, you may use the RESY link below to make your reservation. While we recommend booking a reservation, we do reserve a handful of tables for walk-in guests.
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.
For groups of 7 or more, please fill out the following form and our event coordinator will contact you within 24-48 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
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.