NAMED AS ONE OF FOOD AND WINE MAGAZINE'S
BEST NEW CHEF'S 2011
odd duck FARM TO TRAILER
BEST NEW CHEF'S 2011
odd duck FARM TO TRAILER
NEW HOURS!!!!!
Tuesday-Saturday
Dinner only 5:00-9:301219 S. Lamar at the Lamar square light
Tuesday-Saturday
Dinner only 5:00-9:301219 S. Lamar at the Lamar square light
Small Plate offerings today
soft boiled countryside farms duck egg, homestead grits, mushrooms, goat cheese, and brussel sprouts $5
gulf shrimp, texmati rice, spicy greens, gruyere $6
kholrabi and rutabaga salad with texmati rice, honey mustard vinaigrette $4
Quail with sweet potato salad, cheddar, roasted pecans $6
broken arrow ranch venison sausage with brussel sprouts and ricotta slaw $6
richardson farms pork belly slider with grilled sweet onion and aioli $6
tax included
we recommend 2-3 items per person for full meal
thanks for supporting local farms!
soft boiled countryside farms duck egg, homestead grits, mushrooms, goat cheese, and brussel sprouts $5
gulf shrimp, texmati rice, spicy greens, gruyere $6
kholrabi and rutabaga salad with texmati rice, honey mustard vinaigrette $4
Quail with sweet potato salad, cheddar, roasted pecans $6
broken arrow ranch venison sausage with brussel sprouts and ricotta slaw $6
richardson farms pork belly slider with grilled sweet onion and aioli $6
tax included
we recommend 2-3 items per person for full meal
thanks for supporting local farms!
It’s no secret that Austin has become a hotbed for mobile vendors: tacos, crêpes, wurst—even locally made funky clothing and accessories are fair game. But new-kid-on-wheels Odd Duck Farm to Trailer is peddling a fresh spin on the culinary side of the concept. Chef and owner Bryce Gilmore offers local, organic, sustainable, whole-animal-oriented dishes tailored especially for the walk-up crowd.
No stranger to the food industry, Bryce is the son of Jack Gilmore, 20-year veteran chef at Austin’s Z’Tejas Southwestern Grill and now at Jack Allen’s Kitchen. The younger Gilmore gleaned an early education about Southwestern cuisine and kitchen life from his father, then attended the California Culinary Academy, traveled Europe and cooked in high-end, highly principled restaurants like Austin’s Wink, Boulevard in San Francisco and Montagna at the Little Nell in Aspen. He took the reins as sous chef for two years at Café 909 in Marble Falls in 2006.
In 2009, Gilmore bought a 1980 Fleetwood Mallard trailer on eBay, which he and his brother moved from Wisconsin to Texas. He spent the next three months raising the ceiling, painting the exterior burnt orange, installing a wood grill and figuring out the smoke-exhaust system. Borrowing from the name of the trailer model, Gilmore opened Odd Duck for business on South Lamar in December of 2009.
South Lamar is a jumble of auto shops, fast-food chains and gas stations; there’s almost a futuristic, science-fiction vibe to Odd Duck’s presence there. But with Gilmore’s level of experience and fresh, farm-to-trailer ethos, Odd Duck is positioned to join the frontlines of a movement that, in some cases, has produced a cult following, like those for Rickshaw Dumpling Truck in New York and Los Angeles’s Green Truck.
As drive-thrus proliferate, so do outposts and way stations for organic, ethical eating. A natural urban democracy is in effect, and Odd Duck reminds us that where there’s a particular and sincere appetite, there’s a way—brick and mortar or not.
Odd Duck Farm to Trailer serves dinner—to stay or to go—Tuesday–Friday from 5 p.m.–10 p.m. and Saturday from 5 p.m.–midnight. For more information, visit oddduckfarmtotrailer.com.
Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc
Opinions expressed are my own and do not necessarily
reflect those of U.S. Foodservice, Inc
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