Odd Duck

"Open for: DinnerPrice range: $$$When it opened on Kinnickinnic Avenue in 2012, Odd Duck instantly became the beating heart and culinary conscience at the center of the coolest neighborhood in town. Now owners Ross Bachhuber and Melissa Buchholz have their own building in Walker’s Point and a new neighborhood to conquer with their perfectly married small-plate ingenuity, rough-hewn DIY aesthetics, and buzzy vibe. The new digs come with the same expertise from the waitstaff and same craft (but unfussy) cocktails, powering dinners that might include massaman curry,  tempura-fried oyster mushrooms, pork cheek goulash, or duck confit and ricotta agnolotti. Start with some chile crisp deviled eggs, cheese and charcuterie, raw oysters, and whatever featured drink is on rotation (proceeds benefit organizations as disparate as Doctors Without Borders or the Wisconsin Waterfowl Association). Trust your server’s advice from there. Go for: A big group dinner, the bigger the better." - Todd Lazarski

"For years after they opened in 2012, snagging a reservation at this farm-to-table restaurant was like striking gold. But since they’ve moved to a larger spot in 2022, it’s a bit easier. The menu at Odd Duck changes every day based on whatever tiny quantity of locally sourced produce is available. You might eat something like cassoulet with duck prepared three ways, or jerk cauliflower with a bit of heat, thanks to scotch-bonnet jam. But a steady staple is the DIY cheese plate—if you want to taste the best of the best when it comes to Wisconsin cheese, choose Hook’s five-year cheddar and Roelli Cheese Haus’ Dunbarton blue. Weekends get slammed, so try for a table on a weeknight if you don’t want to deal with the chaos of Resy. " - kristine hansen

"For years after they opened in 2012, snagging a reservation at this farm-to-table restaurant was like striking gold. But since they’ve moved to a larger spot in 2022, it’s a bit easier. The menu at Odd Duck changes every day based on whatever tiny quantity of locally sourced produce is available. You might eat something like cassoulet with duck prepared three ways, or jerk cauliflower with a bit of heat, thanks to scotch-bonnet jam. But a steady staple is the DIY cheese plate—if you want to taste the best of the best when it comes to Wisconsin cheese, choose Hook’s five-year cheddar and Roelli Cheese Haus’ Dunbarton blue. Weekends get slammed, so try for a table on a weeknight if you don’t want to deal with the chaos of Resy." - Kristine Hansen

"Visit Odd Duck for James Beard Award [semifinalist] small plates." - Eater Staff

"The Chronicle has the weird but nice news that a cool trio of operators has taken over a popular Bayview Hawaiian plate lunch spot, Huli Huli, and are earnestly engaging with how to make it their own while retaining loyal customers. The group is Eater Young gun Deuki Hong (Sunday Bird, Sunday at the museum), Andrew Chau (a Boba Guys co-founder) and Joyce Tang (the baker at cool French-Asian patisserie La Chinoiserie). They’re keeping Huli Huli’s job training program as a condition of their takeover: Huli Huli was actually founded by a local ministry in 2015, but it was too popular and took up too much effort, so they handed it off to the new operators in July. The transition has been humbling, the new team says. Next, they’ll change the name, going by Sunday Gather starting with a neighborhood party on September 21." - Caleb Pershan