MMMMMM LOCAL YUMMY!.
Odd Duck... Gourmet dining with a conscience. The food was delectable. Even though they were as busy as four people could be, the staff was very welcoming, and concerned about every guest.
We sat at the open kitchen window and watched the Grill Master perform his art. He obviously loves what he's doing. The grill is fired by real wood, and it adds just the right amount of charcoal flavor to the savory, locally-grown cuisine.
Citysearch Editorial Review.
Owner Bryce Gilmore rebuilt a humble trailer, tricked it out with a wood-fired grill, and lovingly prepares fresh, locally sourced ingredients to make upscale eats one might find at a Thomas Keller restaurant. Gilmore only shops locally, then preps and cooks his non-frilled menu offerings with sous vide techniques, which means cooked in a vacuum over lowish heat and is a method typically left to Top Chef contestants. The result is slow-cooking for locavores with a penchant for richness delivered via pork belly and duck eggs. Gimore endorses using the whole animal and a seasonal, daily changing menu. When in season, enjoy corn on the cob grilled with cojita cheese, braised pork shoulder, or fennel and apple soup.