Odd Duck

The story

Odd Duck Austin: Farm-to-Table Contemporary American Cuisine | Bib Gourmand

A Trailer, a Mission, and Austin’s Food Scene

Odd Duck began in 2009 as a simple idea: a Fleetwood Mallard trailer, a wood-burning grill, and a commitment to cooking only with ingredients from local Austin farms. Brothers Bryce and Dylan Gilmore drove to Wisconsin to pick up the trailer, rehabbed it themselves, and opened that December. The trailer became an instant city favorite, earning chef Bryce Gilmore national recognition and helping put Austin’s local food scene on the map. Today, the restaurant has a permanent home on South Lamar Boulevard, but the founding ethos remains unchanged.

The Kitchen and Its Roots

The kitchen is led by a team including partners Bryce and Dylan Gilmore, along with a dedicated crew of sous chefs. The restaurant’s philosophy is built on deep relationships with local producers—a list that includes Richardson Farms, Barton Springs Mill, and Good Flow Honey, among many others. This network of farmer friends allows the menu to shift with the seasons, highlighting what is freshest and most compelling from the Texas landscape. This commitment to quality and value has earned Odd Duck a Michelin Bib Gourmand award for 2026, recognizing its good quality, good value cooking.

What’s on the Plate

The dinner menu at Odd Duck is a showcase of inventive, contemporary American cuisine. Starters like Texas pickles with seasonal River Field Farm vegetables and an arbol chili brine, or a summer salad of heirloom tomato and cured squash with pepita butter, set the tone. Larger plates range from braised goat pizza with pecan mole and Oaxaca cheese to blackened redfish with coconut roja and blistered tomato. More adventurous offerings include grilled chicken hearts with mole glaze and antelope tataki with green garlic aioli. The drink program is equally considered, with a thoughtfully curated wine list and a daily happy hour featuring discounted food and drinks.