The Odd Duck: "Delightfully Scrumptious" and Many Other Superlatives

I recently had the privilege of eating at the Odd Duck, a nationally recognized Milwaukee restaurant, and savored every minute of it.

Let's start with the menu: extraordinary, noteworthy, phenomenal, remarkable, rare, singular, sensational, memorable and very, very special. The dishes are delectable, delightful, rewarding, tasty, luscious and yummy. I prefer not to overuse superlatives, but in this can justify making an exception. 

The Odd Duck is a Milwaukee restaurant with a menu that must be experienced to be believed. The word "Odd" means different or unusual. In other words it's the perfect place to escape the "same old, same old." I've often written about expanding one's boundaries, coloring outside the lines and escaping from the status quo. The Odd Duck is a place where you can do this with your taste buds. Let yourself go.

The restaurant describes its menu is ever changing and globally inspired. HERE is a sample. The only problem with this The Odd Duck for me, personally, is that it is between 6 and 7 hours from my home. 

For more information about its history, philosophy and the people who conspire to make these culinary dreams come true, visit https://oddduckrestaurant.com/

Lamb Manti Dumplings have been a hit this past several months.
Look for something new soon.

My son Micah and I shared this Mediterranean-inspired dish
that he created. Almost too tasty to be true.

I forgot to take the photo as the chicken was being served.

The chocolate cheesecake was unbelievable.

Burger Paradox: Unlocking the Full Potential of National Hamburger Month

What does Hamburger Heaven smell, feel and taste like? You might catch a whiff of it at Burger Paradox in Duluth's Lincoln Park District. This article is second in a series of stories I wrote this month for The Reader as we celebrate National Hamburger Month.

The origins of the hamburger can be traced back to the late 19th century, with its exact birthplace still debated among historians. Whether it was invented in New Haven, Connecticut, or Seymour, Wisconsin, there's no denying that the hamburger has become deeply ingrained in American culture. Its simple yet versatile nature has allowed it to evolve over the years, adapting to different tastes and culinary trends while retaining its status as a classic American dish.

 

This week we tracked down Dan LeFebvre, a co-owner of Burger Paradox, which opened last May in the Lincoln Park district. An offshoot of Duluth Grill, LeFebvre has been with the company since 2006. As the name implies, Burger Paradox is a unique, and tasty, addition to the Twin Ports burger scene. After grabbing a few photos for this week’s Burger Month spotlight we shared a scrumptious Smashburger and talked about the roots of Burger Paradox. 
 

The building originally housed the first Burger King in Duluth. That restaurant preceded the arrival of the Burger King franchise which granted him the right to keep the name as well as expand it. A Mediterranean restaurant eventually replaced the Burger King here which then yielded to the familiar Mitch’s, a classic dive bar/burger joint.

 

Once the pandemic was in the rear-view mirror, the owners of Duluth Grill, Corktown and OMC saw the former Mitch’s as an opportunity to expand. Casting about for a name, they settled on Burger Paradox because of its hybrid character, a dive bar with class. Their mission: good food, good service and a clean environment.

 

For National Hamburger Month LeFebvre dished up these suggestions for creating your own memorable burger experience.

 

The Reader: What do you believe are the essential ingredients for a perfect hamburger patty?

Dan LeFebvre: I believe simplicity is best. Finding the right purveyors with clean ingredients. 

 

The Reader: Can you share any tips for selecting the best cuts of meat for hamburger patties?

DL: We like to use 100 percent chuck with a 75/25% fat ratio. Anything with a high fat content is best, chuck, brisket or short rib.

 

The Reader: What cooking techniques do you use to ensure juicy and flavorful hamburgers?
DL: We like to keep it simple with salt, pepper and garlic.

 

The Reader: Do you have any special seasoning blends or marinades that you like to use for hamburgers?
DL: More isn't better. Ensuring that each bite has each component and that the components compliment the beef rather than overtake it.

The Reader: Are there any unconventional ingredients or flavor combinations that you've experimented with in hamburger recipes?

DL: We do have an Asian style burger that we mix garlic, ginger, cilantro, sriracha, sesame beef and pork into. Those have a few toppings like carrot daikon pickles, pickled ginger, fried wontons, wasabi aioli etc.

 

The Reader: Can you share your preferred method for cooking hamburgers (grilling, pan-frying, broiling, etc.) and why you prefer it?

DL: We use flat top grills. At home I use a black stone grill to get the same result. I like them for the caramelization of the beef they provide and cooking them in its own fat. 

 

The Reader: How do you ensure consistency in flavor and quality when cooking hamburgers in a restaurant setting?

DL: We have a cook staff that only cooks burgers so they can focus on what's in front of them. The other guys in the kitchen have their own stations for toppings, fries etc.  We also invest in really high quality equipment that gives us consistent cooking and grilling. 

 

The Reader: Are there any additional tips or tricks that you've learned over the years for making outstanding burgers that you can share?

DL: When I was at Duluth Grill we had a hard time getting our burgers juicy because we were using lean grass fed beef at the time so we used to shred cheese and mix it into the beef to give us a juicy and creamy burger. That burger ended up being featured in Midwest Magazine.  

 

The Reader: What are your recommendations for achieving the perfect texture and doneness in hamburger patties?

DL: For smash burgers you want your grill set to 400 degrees, the grill needs to be dry (no oil whatsoever). Press the patty into the grill and allow to cook 75% of the way on one side to give it a caramelized crispiness, flip then cheese and remove right away so they don't overcook. The average cook time for a patty at Paradox is 3 minutes. 

 

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EdNote: You don’t have to wait till Memorial Day to fire up the grill. Gather your friends and join in the festivities as we honor the mighty hamburger throughout the month of May.

If You Happen to Be in Savannah Next Weekend: Sidewalk Art and Another Lure

One of the great features of a trip to Europe is its history. Especially noteworthy is its art history, from its centuries-old architectural wonders to the manifold statues and frescoes preserved for present-day appreciation.

When I was a young art student I went through a phase where each painting I worked on had to be the most significant statement, story or object I'd ever made, as if it were going to be my last. The idea behind this was the belief in the importance of permanence so that if the painting was going to be around for a long time it should be worthy of this, like the Sistine Chapel, for example.

The natural bi-product of such a philosophy is that it became a rather weighty proposition. Instead of just painting for the sheer enjoyment of expression or discovery, one is bound by a conviction that stifles rather than invigorates.

How liberating it is, then, to discard these shackles and go back to just having fun and sharing what you make, no matter how impermanent. Last summer I did about a hundred such paintings on 22"x 34" sheets of paper that will almost assuredly not last a decade. Half ended up in the trash, but there were quite a few pieces that were quite striking and I even sold a few.

Well, guess what? When it comes to impermanent art there's nothing quite like the Savannah College of Art and Design's Sidewalk Arts Festival. Next Saturday, April 27, from 11:00 a.m. to 5:00 p.m. SCAD Students will once again be filling Forsyth Park with chalk paintings, a tradition almost as old as the school itself. Admission is free and taking photos is invited.

This Restaurant Has Artists, Too

It's ironic that when my son was looking at colleges, one of the schools we considered was the Savannah College of Art and Design (SCAD). Micah was into claymation (clay-animation) at the time. Instead the career he pursued is another form of 3-D art. He's a culinary artist. That is, art you can eat... and even more impermanent than chalk on a sidewalk. As it turns out he ended up in Savannah by an alternate route, the restaurant trade.

So, if you make it to the SCAD Sidewalk Art Festival and need a place to eat afterward, I recommend a.Lure, a four-star gem of a restaurant in the City Market district. Here are a few online reviews about a.Lure that capture the spirit of the place.

(1) This restaurant does everything well. The service was friendly and professional (thanks Emily!). The decor is attractive. And, most importantly, the food is very good! I had the shrimp and grits and my wife had the seafood ravioli. Both were excellent. The wine selection is good and covers a range of prices. We would definitely return.

(2) Excellent food, diverse menu. Felt the food/experience matched the price range. Was a "splurge" for us. We usually are a little more of "budget travelers". Server was extremely knowledgeable, helpful, and professional. 

(3) Crab cake appetizer was excellent. Low country boil and carrots and peas (scallops) dish were both tasty. Wait staff is very good, ambiance is very pleasant, with paintings and a variety of tables. Goat cheese souffle was incredible, with a variety of flavors all of which complemented each other. Wine is indeed on the expensive side, but worth it for... 

Here's my take on a.Lure after stopping there in March to see my son the sous chef. Everyone was friendly, the atmosphere suitably upscale and the menu utterly inventive. The wine list was very select, and though pricy the connoisseur does have real opportunities here. And if you just want appetizers at the bar, the barmaid was nice, too, warm and attentive without being too aggressive.

While I was there I had the pleasure of meeting Dan Berman, the owner, who stopped in briefly while we were whetting our appetite. Here are a few insights about the restaurant and the restaurant trade I gleaned from him.

EN: Savannah has a fairly extensive number of restaurants. How does a.Lure set itself apart?

Dan Berman: a.Lure is unique in its quality of local ingredients, prepared and served with an inventive, sometimes whimsical approach. We are also the only contemporary LowCountry restaurant in Savannah specializing in local seafood.

EN: How do restaurants get ranked? Is there some kind of "authority"?

DB: Unfortunately, there are only a handful of credible, non-biased food based rankings. Most of them are national, i.e. Zagat. Since so many food blogs and rankings websites are out now, I believe asking a local is the way to go!

EN: How do restaurants devise their menus? Yours has some quite alluring dishes.

DB: We wanted to present traditional LowCountry cuisine that emphasized quality of local ingredients as well as a creative new approach to their interpretations. So much of Savannah's restaurant scene serves Southern food, which as you know, covers a large swath of the U.S. Our cuisine is more appropriate to the lowcountry area.

EdNote: Savannah is one of those places what a lot of history of its own. So if you're serious about making a few memories while you're here, and want a restaurant to match the rest of your Savannah experience, this is the place.

P.S. The scallops are to die for.