Since we are such good friends, we decided to share all of our dishes so we could easily compare our experience. We started the meal with an order of Sunchoke Tater Tots with deviled egg, beets and dill oil. The sunchokes, a tuber with a delicate artichoke-like flavor, were fried to perfection and paired so well with the deconstructed deviled egg and beets. The dill oil was a very nice touch. We thought nothing could top this dish, we enjoyed it so much--then came the Pot Pie. This was a thing of beauty with its puffed outer shell, which when cut revealed a combination of broccoli, mushroom, and turnip swimming in a wonderful raclette. The crust was so light and tender and was a wonderful contrast to the rich, cheesy interior. Our final dish was the Beef Tongue Reuben on New York rye with sauerkraut and Russian dressing. As evidenced by the pot pie crust, the bread program at Odd Duck is truly spectacular and the rye was no exception. The beef tongue was flavorful and tender and the kraut had the right level of tanginess. This sandwich is hard to beat (it was even included in the Forks Up Austin City Guide to Best Sandwiches). Unfortunately, we had no room for dessert, which is always a shame, but even more so at Odd Duck. Their sweets are legendary.
Since the focus here is seasonal and local, the menu will change regularly, but it seems some iteration of tacos, soups, sandwiches and their very special burger will remain. Odd Duck is the answer for the working person looking for a fast filling lunch near S. Lamar or downtown, or for friends just looking to catch up over a meal. A new late night menu has recently been added. One more reason for a return visit.