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First Look at Ducks, Now Serving Squid Jerky, Pig Ears and Brisket

Noah Fecks

“I want to smoke food, cure food, and be in a place where I can do whatever I want,” said chef Will Horowitz, whose new eclectic barbecue joint Ducks Eatery will officially open early next month.

Judging by the limited menu (the restaurant is still in soft opening mode) and smoky, spicy cocktails, Mr. Horowitz is indeed having fun. A spicy beef jerky is made with squid sauce; cherrystone clams are served with smoked ham, kaffir granita, currants, and cilantro; crispy pig ears come in a lettuce wrap. The spicy trail mix includes bacon and Cocoa Krispies.

The star of the show, of course, is the smoked brisket with apricot and fish sauce.

Mr. Horowitz plans to continue changing up the menu, and mentioned goat feet curry soup and yakamein, a New Orleans noodle soup.
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Get Ready for Creole Barbecue and ‘Artisanal Squid Jerkies’

IMG_3300Stephen Rex Brown Ducks Eatery will open in the old Resto Leon space on East 12th Street.

The chef from the trendy ping pong bar Spin plans to open a new creole barbecue and seafood joint on East 12th Street in the next four to six weeks.

Crispy pig ears, yakamein (a New Orleans noodle soup), shellfish, braised pork spines, and peppercorn briskets injected with cachaca and apricot preserve are all planned for the menu of the new restaurant, called Ducks Eatery.

“We’re diving hardcore into the creole and barbecue thing,” said chef Will Horowitz. “It’s pretty wild, the flavor profiles we’re doing.” Read more…