A Place to Share Food, Drink & Hospitality

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

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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-9:30pm
Items with (: are 1/2-price during Happy Hour, 5:00pm-6:00pm daily
Cast iron cornbread, beer cheese, honey butter | 10 (:
Apple & cheddar salad, arugula, persimmon, radish, pink peppercorn, pecan | 12 (:
Redfish ceviche, green curry, olive, radish, tomato, peppers, potato chip | 14
Smoked fish pimento, seeded cracker, apple, pickled mustard seed, radish | 13 (:
Grilled broccoli quesadilla, beer cheese, charred green onion mayo* | 9
Roasted sweet potato, bbq spice, whipped feta, candied seeds, chives | 11
Cajun BBQ shrimp , garlic sourdough toast, old duck spice, herbs | 18
TX Wagyu burger, goat chili, pimento, tostada, spicy greens, cabbage | 20
Grilled pork belly, carrot romesco, sunny duck egg, sunchoke, apple gastrique | 21
Fried goat chorizo stuffed quail, sweet potato baba ganoush, greens, salsa macha | 23
Grilled lamb shank, black eyed peas, grilled olive gremolata, pear, turnip | 35

Grapefruit sorbet, candied grapefruit rind, grapefruit supremes, shiso | 4
Flourless double chocolate cookie, sea salt | 4
Pecan porter chocolate ice cream, pepita butter granola | 7
Sweet potato white chocolate pudding, praline, graham cracker, marshmallow | 7
Cast iron dutch baby, tarragon ice cream, pie crumble, caramel apple | 12

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
Apple & cheddar salad, persimmon, arugula, pink peppercorn, pecan | 12
Redfish ceviche*, green curry, olive, radish, tomato, peppers, potato chip | 14
Grilled fish taco, flour tortilla, old duck spice, cabbage, pear, salsa doña* | 9
Dutch baby, marinated tomato, basil, feta, spinach, apple | 11
Cajun BBQ pickled shrimp & grits, goat cheese, deep fried egg*, herbs | 18
Grilled goat chorizo sandwich, mayo*, cucumber, tomato, arugula, egg* | 18
Braised pork shank, stewed black eyed peas, gremolata, deep fried egg* | 15
Country fried chicken, bourbon pecan waffle, caramelized grapefruit, maple | 17
Pork belly, coconut-black garlic rice bowl, chiles, nuoc cham, poached egg* | 18
Tarragon ice cream, caramel apples, 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