Odd [DUCK] Out

I had been wanting to eat at The Odd Duck since I moved to Austin in June, when most people, upon finding out I was a food blogger, asked me immediately if I had been there. My friend Cara even said it might have been one of the top five meals of her life (or at least her Austin culinary life). Needless to say, I was dying to try out the “farm-to-trailer” concept, with locally sourced, seasonal ingredients, and an ever-evolving menu. [I also fell in love with the pigs on their website. And I do now thank them dearly for being the meat of my meal last night.]
For whatever reason, I never made it to The Odd Duck this summer, but then, my good friend Kathleen had a birthday, and that provided the perfect excuse for a most delectable meal.

Kathleen is way too classy to be my friend.

I had studied the menu repeatedly throughout the day, and, although Cara had made a bet that I would order the salad, I was happy to inform her that the two items that most inspired my tastebuds were the Spiced Pork Belly Slider with Pickled Peppers & Sauerkraut, and the Grilled Quail on Texas Rice with Cheddar & Apples. [As Mike and I agreed, I could probably makea version of salads at home. Pork Belly? I think not. Too Top Chef for me.]
After waffling back and forth (and to and fro?) between the quail and the Soft-Boiled Egg on Grits dish, I went with my gut instinct.

Go with the gut every time, my little Smarties. It will not let you down.

First of all. Let’s talk about the quail.
Succulent, delicious, falling off the bone and into a melty, meaty bite of perfectly seasoned (with what I don’t know) avian tenderness. And the rice, with it’s grated apples and thinly sliced cheddar cheese was a perfect accompaniment.

Let’s just say after eating the pork belly slider, I texted something akin to the following: “I just ate the epitome of food porn.”
Everyone else got half a pickle stuck on top. I got the whole gherkin. Clearly, they knew who they were dealing with.
I do not even know how to describe this. Decadent. Rich. Falling apart in your mouth into a creamy consistency unlike any pork I’ve ever eaten. I now totally understand why everyone wants to make pork belly on Top Chef. It’s ‘oh my goll’ good.I said, “Oh, there is no way I can eat everything. Definitely not.”

Oops.

I also was able to taste a bit of the soft-boiled egg and grits, with roasted veggies.
Good…and I’ll probably try to make something like it…but I was lovin’ my meat. LOVIN’ it.

I was also in deep lust (yes, lust) over the sparkling white wine Kathleen brought to share.
You know I love my bubbly drinks…and I love them even more when they are served in individual cans…

…with straws attached!

Kathleen calls them “wine juice boxes.” I unfortunately don’t think I can get away with packing this is my school lunchbox.

Even Mike had to try.

Cheers to the birthday girl! Cheers to a great–no, DIVINE–meal!

And cheers to the waitress’s tattoo!

Oh, Austin. Where the best food comes from trailers, and it’s odd if you DON’T have body art.

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Month-of-Me Celebration #17
[#16 was clearly the ode to me and my blog that was yesterday ]

After receiving the wonderful care package from Molly on Wednesday, and then having such a blast laughing and talking (and eating!) last night, I was, yet again, reminded of the wonderful people I am so lucky to have in my life. So, today I celebrate my friends: the old ones, the new ones, the ones who are moving from acquaintances to a more meaningful classification…from the people whom I only get to speak to every few weeks or months, and possibly see two to three times a year, to those I talk to every day and see multiple times each week. If friends help make us who we are, then I am well on my way to being amazing.