Austin

Odd Duck Farm to Trailer does the slow food movement right

In Dinner, Dish Review, Farmer's Market, Food Cart, Jasmin Sun, Restaurant Review on December 5, 2010 at 11:45 pm

Pork Belly on Toasted Baguette and Half of Quail at Odd Duck Farm to Trailer. Photo by Jasmin Sun.

By Jasmin Sun

The sensation of tasting great food is a bit like falling in love — at least the kind of love my brain romanticizes about.  When you take a bite of something delicious, a smile spreads across your lips and suddenly you’re overwhelmed with an urge to gush about how amazing your mouthful of food is.  You could totally compare that to the whole shouting-your-love-from-the-rooftops thing.  Kind of.  I recently experienced such “food love” last night at Odd Duck Farm to Trailer, and I want to shout about it a bit on this blog.

Odd Duck Farm to Trailer. Photo by Jasmin Sun.

I first ran across Odd Duck while reading this post on The New York Times style blog.  Locally sourced ingredients?  Cool dishes?  Next to Gourdoughs (Rebecca reviewed their Flying Pig for Bacon Week)?  I was sold on paying this place a visit — almost immediately, I might add.  Found deep in the murky depths of South Lamar, this restaurant is solid proof that Austin has perfected the food cart formula.

Odd Duck’s locavore catnip is cooked nightly by Bryce Gilmore, son of Z’Tejas‘ chef in downtown Austin.  Gilmore learned his cooking chops from his father and later perfected them at the California Culinary Academy in San Francisco.

Pork Belly on Toasted Baguette with Sauerkraut. Photo by Jasmin Sun.

And perfect those cooking chops he did.  The Pork Belly on Toasted Baguette with Sauerkraut induced one of those slightly cliché yet completely true moments where the food is so good it melts in your mouth.  The pork belly was not overwhelmingly fatty — a complaint I often have about the stuff — and the sauerkraut lent the perfect amount of tang and bite to each chew.  The fresh baguette didn’t hurt either.  Like all good bread should be, it was chewy on the inside yet delightfully crispy when bitten into.  Easily my favorite dish out of the two I tried.

Half of Quail with Apples, Blue Cheese, Swiss Chard and Pecans. Photo by Jasmin Sun.

The runner up was the Half of Quail with Apples, Blue Cheese, Swiss Chard and Pecans.  The poultry was tender and well-seasoned, so no complaints from me there.  But I thought the bed of apple slaw, blue cheese, swiss chard and pecans was slightly cumbersome to eat with a fork.  Messy eater though I may be, I found it more difficult than necessary to not to drop pecans all over the ground.  I also felt the blue cheese was a bit too overpowering, slightly too pungent to be enjoyable.  However, that last bit is entirely a personal preference of mine.  Take it with a grain of salt.  Or, if you like blue cheese, just go get it!

The bottom line: try the sliders, you won’t regret it — blue cheese lovers, the same goes for the half of quail.  Otherwise just stick to the sliders.  Enjoy!

Odd Duck Farm to Trailer
1219 South Lamar
(512) 695-6922

Odd Duck and Z’Tejas mapped below:


View Odd Duck Farm to Trailer in a larger map

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