The Duck Inn Goes Garden-to-Table
Going a step further than farm-to-table, The Duck Inn is going garden-to-table by cooking with ingredients plucked from its very own property.
For locally minded diners, it doesn’t get any better than the fresh cookery taking place at The Duck Inn in Bridgeport. Earlier this season, Chef Kevin Hickey worked with Nick Nichols of Nichols Farm to plant gardens at the restaurant, opening up ample new opportunities for seasonal cooking direct from the source. The gardens are bursting forth with ingredients for Hickey to utilize in the kitchen, giving the menus a garden-to-table update.
Between The Duck Inn’s backyard garden and an off-site garden located down the block, the bounty of ingredients currently includes squash blossoms, peppers, arugula, kale, heirloom tomatoes, chard, herbs, and eggplant. These have leant themselves to dishes like Burrata with smoked tomato soup and arugula; Alaskan halibut with summer squash and roasted Sun Golds, and rotisserie duck for two with baby kale.
If eating it wasn’t enough, guests can dine amidst the garden as well, thanks to The Duck Inn’s backyard patio.
The Duck Inn
2701 S. Eleanor Street, Chicago
(312) 724-8811
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