"The laidback neighbor-sibling restaurant to Le Pigeon slings similar “French-ish” fare in the form of playful bar bites, serving wagyu tartare alongside barbecue chips and “spam” musubi sandwiched with duck and pineapple. A bible of wine and spirit offerings spans the gamut of domestic and Old World European pours, plus just about every distilled liquid you could think of — assembled with a table of contents by legendary sommelier and co-owner Andy Fortgang. Although certain items on the menu at Canard change out periodically, customers would throw fists down if the team ever got rid of the steam burgers featuring Hawaiian rolls, a house pickle relish, and smashed patties seasoned with French onion soup mix, or the foie gras dumplings, served with broths seasoned by anything from pistachios and rhubarb to kumquat and crispy garlic, depending on chef Dana Francisco’s mood." - Katrina Yentch
