Barley Swine: Brick and Mortar Restaurant From The Man Behind Odd Duck
Bryce Gilmore's been cooking and running the best restaurant in Austin for over a year now. Odd Duck.
And he's done it out of trailer on South Lamar across from Alamo Drafthouse.
Now he's going the brick and mortar route, taking over the old Pie Slice building [ 2024 S. Lamar
Austin, TX 78704 ] to convert it into a gastro-pub.
An Autumn opening is projected which typically means late Winter early Spring in the restaurant business.
Odd Duck will remain open.
I kind of like the trailer-to-brick and mortar route. The restaurateurs get to test their product w/o the capital investment. If it works, then they open a real restaurant.
Unfortunately, I've never been to Odd Duck. Now, I just had kid #2, which will further hamper my outings. Although, I will need to get the older one out of the house to give mama a break. Odd Duck, here we come! Fortunately, the daughter will eat anything almost. She drank the Nuoc Mam right out of the bowl at Sunflower. Odd Duck would be the perfect place for us to try. I'll review your reviews.....
Fantastic news! I've not been disappointed yet with anything at Odd Duck. I'm very curious to see what he'll roll out in the new joint.
As a huge fan of Odd Duck, I'm completely thrilled to see that Bryce is opening a trad restaurant. He does things in that trailer that seem almost pathetically easy but that I couldn't pull off to save my life. Grilled romaine salad is one.
I only just caught this opener from scrumptious's original post:
> Bryce Gilmore's been cooking and running the best restaurant
> in Austin for over a year now. Odd Duck.
As a 'hound who really enjoy's scrumptiouschef's posts (and respects his food POV), I'm a little scared now: Odd Duck is the best restaurant in Austin. Better than all the taco carts and trailers. Better than the highfalutin Uchi / Perla / Parkside / Wink / Jeffrey's. Better than the Gallow's pole. Better than even Scrumptious's own restaurant. (Which I still have never figured out -- what is it? I want to go!)
Color me sold. I've never seen such a straightforward and clear praise from the chef. I'll hit Odd Duck and report back asap.
The irony of eating at Perla's coming from Boston last time I was in town was not lost on me. Neither was the daisy-fresh deliciousness of their bouillabaisse - professional procurers like this would have me slurping fresh oysters in North Dakota fercripesakes.
But next time I come back to town (hopefully this fall), I want to hit the streets again, some of the old favourites on the eastside, and then get a taste of the new, like Odd Duck and so forth. I barely recognized the town on my last visit, and I'd only been gone a year.