CASUAL SETTING. SOPHISTICATED FLAVORS.
Tucked away among an eclectic collection of small businesses in East Decatur Station, Duck’s Kitchen could be mistaken for one of the typical breakfast & lunch places that seem to follow office workers hungry for more than fast food.
But what a mistake that would be. Initially, Duck’s Kitchen offered take-out and catering. But as chef and namesake Ann Duckworth and her partners Cindy Diamond and Anne MacDonald soon learned, their customers had other plans: they wanted to linger. So Duck’s added a dining room, set up tables in the courtyard, and offered Saturday brunch. Their clientele also expanded beyond the weekday crowd, becoming a local favorite for the neighborhood and a destination for those beyond.
The casual setting belies the depth of flavors emanating from Duck’s Kitchen. Amazingly, literally everything is made from scratch: no mixes, no processed food, no HFCS… and they even toast their own nuts. And cure salmon. And bake vegan bread.
Their seasonal approach to food is naturally grounded in local, organic-as-much-as-possible ingredients, but there is no haphazardly throwing together whatever is available. Duck’s commitment and discipline inform each choice: carefully-selected ingredients partner in creatively-conceived recipes, presenting flavorfully-balanced, intentionally-crafted dishes.
So come in your shorts and jeans and expect something deliciously comfortable. But also bold and engaging. Something, well, truly culinary.
But what a mistake that would be. Initially, Duck’s Kitchen offered take-out and catering. But as chef and namesake Ann Duckworth and her partners Cindy Diamond and Anne MacDonald soon learned, their customers had other plans: they wanted to linger. So Duck’s added a dining room, set up tables in the courtyard, and offered Saturday brunch. Their clientele also expanded beyond the weekday crowd, becoming a local favorite for the neighborhood and a destination for those beyond.
The casual setting belies the depth of flavors emanating from Duck’s Kitchen. Amazingly, literally everything is made from scratch: no mixes, no processed food, no HFCS… and they even toast their own nuts. And cure salmon. And bake vegan bread.
Their seasonal approach to food is naturally grounded in local, organic-as-much-as-possible ingredients, but there is no haphazardly throwing together whatever is available. Duck’s commitment and discipline inform each choice: carefully-selected ingredients partner in creatively-conceived recipes, presenting flavorfully-balanced, intentionally-crafted dishes.
So come in your shorts and jeans and expect something deliciously comfortable. But also bold and engaging. Something, well, truly culinary.
