This restaurant seats only 42 people, but has become a hot spot thanks to the innovative dishes made by Chef Ned Elliot. You'll find dishes such as scrambled pigs brains and venison heart tartare.
James Bear Award-winning Chef Tyson Cole’s restaurant offers painstakingly crafted bites like Jar Jar Duck - Seared duck breast and duck confit served in a mason jar and pumped full of flavored smoke.
Gordough’s offers handmade donuts fried to order and smothered with funky toppings. Try a Mother clucker – a massive donut topped with Cajun coated chicken strips and honey butter.
Chef Bryce Gilmore owns the popular gastropub Barley Swine, but he got his start with a food truck called the Odd Duck. It still exists and sometimes he still mans the grill.
