Odd Duck

We love you Milwaukee 💗

Reminder, we've got happy hour in the bar every day we are open (Tuesdays through Saturdays!) from 3pm-6pm. Come on by!

Supporting our neighborhood skate park while supporting a local brewery is a no-brainer 🛹💗🍻

MobCraft Beer, National DIY Skatepark Inc.: Collaborate on La Nacional Mexican-style Lager to promote local skateboarding in Walker’s Point. | WisBusiness MobCraft Beer, National DIY Skatepark Inc.: Collaborate on La Nacional Mexican-style Lager to promote local skateboarding in Walker’s Point. August 21, 2024 MILWAUKEE, WISCONSIN – MobCraft beer is partnering with nonprofit National DIY Skatepark Inc. to release a collaborative beer release to s...

Join Odd Duck for Harvest Jamboree at Farm Happy family farm Tickets are selling quickly for this celebration of delicious local fare.

NEW COCKTAIL SAY WHAT!?

Peach-infused Old Forrester Bourbon, Basque Cider Vermouth, Kina L'Aero D'Or Aperitif, Black Tea Oleo Saccharum & Fresh Lemon! Peach sweet tea but a cocktail is the idea, come give it a whirl 😊

Bar opens at 3pm, dinner starts at 5pm!

Join us for a day on the farm! Kids under 12 eat free! Tickets available here: https://resy.com/cities/milwaukee-wi/venues/odd-duck-restaurant?date=2024-09-29&seats=2

All of the insane peppers are in season so we are making hot sauce over here 🌶🫑🌶🫑🔥🥵

Closed Sundays & Mondays, but come see us the rest of the week! Our hours are Tuesday through Saturday, and here's the full deets:

*Bar opens at 3pm, with Happy Hour deals from 3pm to 6pm.

*Dinner starts at 5pm, and yes you can get the dinner menu in the bar!

*Dining Room & Sidewalk Patio open at 5pm.

*We seat until 10pm nightly so if you get here by then we serve you a full meal, no pressure on a kitchen closing time.

*Bar is open for drinks till midnight nightly.

*If reservations are full we serve walk-in diners at the bar itself, at the bar tables, and on the sidewalk patio tables, so still feel free to stop on over!

Behind the scenes: Jed dramatically splits a bill 8 ways 🙃

We got excited about State Fair so we put on a Funnel Cake for dessert! Served with curried powdered sugar, mint-pea chutney & tamarind jam 👀

Odd Duck wouldn't be Odd Duck without all the wonderful people here working hard day in and day out to bring food to your table, so sometimes we like to give them a bit of a shout out and let y'all know who makes some of this magic happen.

Meet Will McNabb! Will was recently promoted from Line Cook to Sous Chef, and we are so proud of his progress, dedication, and positive attitude. We are excited to see what he brings to the table as he continues to grow here with us.

NEW OYSTER MUSHROOM SET! We put this on Saturday night and it was insane how it flew out of the kitchen so I guess y'all were into it, huh?!

Crispy oyster mushrooms, summer vegetable giardiniera, olives, basil, tomato jam 🍅🫑🌶🫒🥕🍄

It's really harvest time and we love it! Bar opens at 3pm for snacks and drinks, dinner starts at 5pm.

Wood-fired farm broccoli with Simple Soyman tempeh, Malaysian pickles, sauce manis, peanut & sesame 😎

This one's been on the menu for a minute but never got it's insta-shoutout so here you go! Come visit us tonight!

📸 & dish by Chef Briggs

Hamachi Crudo, Leche de Tigre, Annatto Oil, Chili Peppers, Fresh Herbs 💗

It's Friday! Grab a drink & snack at 3pm with us when you sneak out early from work & get your happy hour on! Or visit us for dinner between 5pm & 10pm. See you soon!

Yesterday we made these beautiful squid ink ravioli stuffed with scallop mousseline. We served them with beurre monté & fresh farm peas, and YOU LOVED THEM AND WE SOLD OUT. But anyways, pretty sure chefs Ross & Will are gonna make more today so plan your dinnertime NOW babes!

Dinner starts at 5pm, Happy Hour in bar 3pm - 6pm 😋

New on the charcuterie board, a Wisconsin favorite - SUMMER SAUSAGE! A smoked pork & beef blend flavored with just the right amount of garlic & mustard, handmade in-house by Sous Chef JP. Come visit us this evening and put some in your face!

Bar opens at 3pm for drinks and snacks (including charcuterie!)

Dinner starts at 5pm. No reservations? No worries, pop by anyways for seating at the bar itself or at a table in the bar or on the sidewalk patio.

Staff spotlight: Sous Chef Extraordinaire MONROE BRIGGS!

Briggs started with us as a Line Cook and was quickly promoted to Lead Line Cook and then Sous Chef shortly after. They are responsible for all sorts of cool menu items that you get to eat (HOORAY!) and their commitment to learning new things & constant research is inspiring. Briggs is a great teacher and always striving to be a better leader. Plus they keep us giggling with silly antics! Thanks for being you Briggs, sorry it took us like over a year to get your professional serious pictures taken 🙃

Peaches (& Cream) Crème Brûlée with Casey's amazing sea salt chocolate chip cookie is just what you need on this Tuesday (I heard).

Come visit us tonight, dinner starts at 5pm! Bar opens for HAPPY HOUR at 3pm 🥂🍻🧀

Get over here for dinner tonight! Bar opens at 3pm, dinner starts at 5pm. No reservations? No worries! We can accomodate walk-in diners in the bar area or on the sidewalk patio if the dining room is full, so feel free to drop by.

One of out favorite parts of Summer Break this past week was an all-kitchen trip to our favorite, West Allis Farmers Market

This market features some of our favorite farmers & produce every Tuesday, Thursday and Saturday. Our cooks got to see where we shop, meet some of our farmers and learn who we prefer to buy what from when (and to run slightly amuck and explore).

Back to our normal hours today:
Bar is open at 3pm for HAPPY HOUR, and DInner starts at 5pm.

COME VISIT! WE HAVE MISSED YOU, MILWAUKEE!

Things we are doing during our summer break: deep cleaning & having our Employee Picnic! Back for regular hours this Friday, July 19th!

We are closed for summer break until Friday, July 19th. See y'all then, apologies for any inconvenience!

ANOTHER NEW DESSERT, SAY WHAT?!

It's true! This is a classic grandma-style lemon bar with bourbon blueberry compote, thyme syrup & almond tuile.

No reservations? No worries, just pop by, we accomodate walk-ins ins on the sidewalk patio or in the bar area if the dining room is full!

These people stole our big ol' geranium, she was several years old and we are sad! We would have divided her if they just asked but they just uprooted her and threw her in the car, and Mushroom Mike LLC is offering a reward (heck we will throw in a gift certificate too!)

We love our neighborhood! Thanks for the shout out Shepherd Express 😊

Walker’s Point: New and Innovative Milwaukee's South Side destination for diverse dining and nightlife.

We were excited about the sunset last night! We have sidewalk seating every night it doesn't rain, come watch the sunsets with us 🌅

Reminder, our hours are Tuesday through Saturday, bar opens at 3pm for Happy Hour, dining room/kitchen/patio open at 5pm. See you soon, lovies!

Another new dessert! Sunflower seed soft serve ice cream with basil syrup & Saffi olive oil!

We open the bar at 3pm, dinner starts at 5pm, come visit us tonight!

New! Local cherry cordial crème brûlée with chocolate chip cookie!

We seat for dinner between 5pm & 10pm, come visit us tonight!

New fave glass pour: this gorgeous & esoteric pinot grigio from Scarbolo!

"Valter Scarbolo takes Pinot Grigio very seriously. This bottling is a modern interpretation of a classic style of Pinot Grigio from Scarbolo’s home region of Friuli-Venezia Giulia—the ramato, or “coppery,” style, which is what Pinot Grigio used to be in the pre-technology era. Whether you call it Pinot Gris or Pinot Grigio, this variety is effectively a “red” grape when ripe, so named for the grey/purple hue of its skins. As with most other dark-skinned varieties, its juice is clear, so it’s possible to vinify it as a “white” wine so long as you avoid skin contact. What Scarbolo does with Il Ramato is let Pinot Grigio live its best...seriously good wine that will forever change your perceptions of this star-crossed variety. Aromas of red apple, blood orange peel, wild berries, cantaloupe, cinnamon, clove, and Kombucha tea carry over to the generous, juicy palate, which rides a wave of bright acidity through a fresh and floral finish. It’s got good weight but also good “cut” (including a little touch of tea-like tannin) for pairing with richer seafood preparations, cured meats, or roast chicken."
--David Lynch, Sommelier

New dish!

Roasted Morel Mushrooms with Charred Caraflex Cabbage, Sherry Cream, Caramelized Vidalia Onion, Nasturtium, Parmesan Frico!

Dinner starts at 5pm!

Thanks for including us Forbes 😊

Exploring Milwaukee, One Of Wisconsin’s Top Drinking And Dining Destinations This historic city is rife with renowned breweries, high-end restaurants and cozy cocktail bars.