#ducks eatery

[fieriframes]

[Now, we're here to check out a joint where a brother and sister have partnered up with some buddies, and they got this restaurant with a pretty eclectic menu. This is Ducks Eatery. Everything is just pretty much untouchable.]

[dailyvideovault]

New video posted on: https://dailyvideovault.com/watermelon-smoked-to-look-like-meat/

Watermelon Smoked To Look Like Meat

[bestrestaurantsnyc-blog]

Munchies: Jeepney

On this episode of Munchies, we visit Jeepney, the bustling restaurant in New York City's East Village, to learn what Filipino cuisine is all about. Then we hit the town with head chef and owner, Miguel Trinidad, and his business partners, Nicole Ponseca and Tomas De Los Reyes. First, they take Read more at http://bestrestaurantsinnyc.xyz/2016/11/24/munchies-jeepney/

[phudenyc-blog]

Ducks, Seasoned

Having quickly become a huge fan of chef/restaurantear Will Horowitz — having been amazed by his popular takes on the sandwiches he hawks at Harry & Ida's Meat and Supply Co., as well as the inspired and expertly executed dinner fare at his Upper East Side restaurant Seamstress — I had to admit that I was long overdue to check out his first food service iteration, Ducks Eatery.

A late afternoon hunger pain and properly timed memory saw me zip down to 12th Street in the East Village to sample some of the items off of a menu that duly spoke to love of the unique, creative, and adventurous. I was intrigued by the fun-titled Deez Nuts (cashews, Benton’s bacon. cocoa krispies, bing cherries), but they were out of that highly popular item. So instead I leap-frogged across the menu, ordering the smoked mussels appetizer, the smoked whole goat neck (for two) entrée, and the pig's ear cornbread side.

As now expected, these dishes impress on all levels. Plump, near creamy mussels had their clean brininess nicely complemented, not overwhelmed, by the taste of smoke, and the kick of heat and sweetness from maple chili oil. Resting on crostinis smeared with house-smoked cream and chives, they make for a very well-rounded and balanced bite. The smoked goat meat is fall apart tender, rich with layered balanced of lean and rendered fat (and cartilage, which I like), and highlighted by exotically aromatic coconut rice, and sweet, tart cherries. And side of very southern-homey cornbread are served with flecks of crispy, porky, pig's ears.

It's always a pleasure to find a restaurant that inspires faith across the items across its menu — it's even more refreshing to find a seasoned, skill chef and restaurateur who inspires that same faith across the menus of more than one food establishment.

•••····

DUCK EATERY | 351 E 12th St, New York, NY 10003 | [phone] | duckseatery.com

[phudenyc-blog]

Ducks, Seasoned

Have quickly become a quick fan of chef/restaurantear Will Horowitz — having been amazed by his popular takes on the sandwiches he hawks at Harry & Ida's Meat and Supply Co., as well as the inspired and expertly executed dinner fare at his Upper East Side restaurant Seamstress — I had to admit that I was long overdue to check out his first food service iteration, Ducks Eatery.

A late afternoon hunger pain and properly timed memory saw me zip down to 12th Street in the East Village to sample some of the items off of a menu that duly spoke to love of the unique, creative, and adventurous. I was intrigued by the fun-titled Deez Nuts (cashews, Benton’s bacon. cocoa krispies, bing cherries), but they were out of that highly popular item. So instead I leap-frogged across the menu, ordering the smoked mussels appetizer, the smoked whole goat neck (for two) entrée, and the pig's ear cornbread side.

As now expected, these dishes impress on all levels. Plump, near creamy mussels had their clean brininess nicely complemented, not overwhelmed, by the taste of smoke, and the kick of heat and sweetness from maple chili oil. Resting on crostinis smeared with house-smoked cream and chives, they make for a very well-rounded and balanced bite. The smoked goat meat is fall apart tender, rich with layered balanced of lean and rendered fat (and cartilage, which I like), and highlighted by exotically aromatic coconut rice, and sweet, tart cherries. And side of very southern-homey cornbread are served with flecks of crispy, porky, pig's ears.

It's always a pleasure to find a restaurant that inspires faith across the items across its menu — it's even more refreshing to find a seasoned, skill chef and restaurateur who inspires that same faith across the menus of more than one food establishment.

•••····

DUCK EATERY | 351 E 12th St, New York, NY 10003 | [phone] | duckseatery.com

[the-little-muffin-blog1]

DUCKS EATERY

351 E. 12th Street (& 1st Ave.) New York, NY 10003

If your kid brother who refused to eat vegetables and as a teenager only liked bacon and steak, suddenly in adulthood developed an incredible palate for Vietnamese Creole BBQ fusion and a perfect sense of portion sizes... then opened a restaurant. That restaurant is Ducks Eatery.

Seating only thirty-five, it’s an intimate, cozy place in the East Village perfect for a nice dinner with friends. The ambiance is low key, and it’s obvious that many of the customers are regulars, with chef and owner Will Horowitz popping in and out of the kitchen to say hi. Exposed brick lines the walls and the arched ceilings, the space dimly lit by the giant light bulb fixtures above the bar and candles strewn about the tables. Beer, cocktails, and specials are scrawled on chalkboards hung on the rough wood paneling behind the bar. The White Aphro complemented the heavily spiced food nicely: a light Belgian-style ale with hints of ginger and lavender, but not sweet.

The menu is tapas style/bar food, with plenty of options to share. Definitely go with a group (they take reservations); we were there with ten people and able to try almost everything from the menu. There are smaller bites, vegetarian options, and of course duck. We started with the homemade jerky, which was gobbled up before everyone even had a chance to try it. The duck salad served over arugula and apple slices, sprinkled with black rice and pomegranate seeds was a favorite. Other recommendations from the crew: the Pipi Kaula short ribs with crispy fat and a black soy sweet vinegar dipping sauce, jerk rubbed hickory smoked Chicken Wings brined in lime juice, and the Quinoa Salad with miso, trout, and charred pear.

But by far, the highlight and the thing will have you coming back again and again: Fried Pig Ears. Hot curls of crispy pig ear coated in Lingham's hot sauce (more sweet than hot) are served in tiny lettuce cups and garnished with pickled cabbage and sesame seeds. It’s the perfect bite to wash down with a beer or cocktail...or to scarf down at 2 am on the weekend after you've had a few too many already..

The food was awesome, staff super friendly, atmosphere bustling and warm, and prices reasonable for even the most frugal of friends (nothing is above $15). Ducks Eatery easily takes the title of new favorite spot. I have good a feeling I'll be there relatively soon for another order of those pig ears..

- The Little Muffin