I started with a Bloody Mary that was billed as "spicy, but not too spicy" with ground chicharrónes on the rim. It had just the right amount of spice and the tomato tasted freshly squeezed--so good. They have a great wine and beer list and my husband was very happy with his Live Oak Pilz. As you may know, the plates here are medium to small in size, and for brunch we were encouraged to order about two plates per person. It is good to keep in mind that each dish comes out of the kitchen as it is ready, so sharing is highly encouraged. With family, that is not a problem (usually). We started with two plates of Smoked Fish Rillettes with salmon, bagel chips, bibb lettuce, apple and cucumber. It was described as an elevated deconstructed lox and bagel. The salmon was flavorful and fresh, while the lettuce, apple and cucumber added a fresh element. I loved the way they served the cucumber; it was the shearest hint of a slice, so ultra thin and gossamer. And the bagel crisps were perfect. The next dish to come out was the Biscuits with sausage gravy, soft cooked egg, and shishito. The biscuits were flaky on the inside and golden brown and lightly crisped on the outside. Milagro Farm eggs are always the standouts of every egg dish served here and Odd Duck has a great sense of how to highlight them.
Next up was the Gordita Señora, which is ham, cheese, jalapeño jam, béchamel, and fried egg. It was kind of like an open faced Croque Madame with the most delectable thin masa cakes in lieu of bread. Every bite was a sensation, especially if one managed to get every element on the fork in one bite. My son ordered the Goat Confit Hash with sweet potato tots, poached egg and brown butter hollandaise. This was a standout, probably one of the favorites at the table. The goat was shredded and very tender. Every ingredient of this dish was so well thought out. We all loved those sweet potato tater tots. The final savory dish was the Baked Duck Eggs with tomato, oyster mushroom, goat feta, and olives. The duck eggs were just right swimming in that lovely broth of tomatoes and creamy dots of goat cheese feta, and the toast served with this dish was perfectly grilled.
For dessert (if there is such a thing at brunch), we had Beignets with foie gras drippings, candied grapefruit, and pear butter. Imagine the lightest beignets you have ever had--now multiple that by 100. These were practically floating in mid-air. So light and feathery, and the added bits of candied grapefruit and foie gras drippings were an added bonus. I will be dreaming of these beignets for weeks to come. Head of the pastry program, Susana Querejazu, deserves major kudos for all her fine work. Bryce Gilmore and his team continue to produce consistently great food that never disappoints. Looking forward to another return trip.