We are open special on a Monday cuz holidays! Come drink this new dry lambrusco!

Very cute madeleines by Chef Ross for Holy Serpent Bake Sale tonight!

Join us at Sand Valley in Central Wisconsin 2/27 - 3/1/26, for the Friends of James Beard Chef Invitational. Grab tickets to enjoy a weekend of food, demonstrations, wine tastings & outdoor activities. @beardfoundation @sandvalleygolf #goodfoodforgood Tickets: www.sandvalley.com/events/frien...

Special holiday hours start today! www.instagram.com/reel/DSTVpxh...

Filipino-style beef short rib kaldereta from Chef JP 💖 Braised beef stew with long beans, carrot, bell pepper, kalamansi, peanuts & rice cakes!

Mushroom Mapo Crispy Fried Cheese Curds GET IT

Book thos reservations here, things fill up fast around the holidays! oddduckrestaurant.com/reservations/

CURRENT FOODS WE HAVE! Lemon Tart Crispy Oyster Mushrooms Also: lots more!

Do you and everyone in your family need this alien abduc(k)tion tee designed by @radillustrates.bsky.social this holiday season? Purchase here: oddduckrestaurant.com/shop/

Woot Woot! Thanks for the shout out! travelhost.com/dining/milwa...

WINNERS BEST FARM-TO-TABLE 2025 😃 Thanks Milwaukee & Shepherd Express! shepherdexpress.com/best-of-milw...

Paw Paw Quick Bread with Paw Paw Cream & Coffe-Chaga Dust 💕

We welcomed back Bryce Stevenson as Chef de Cuisine this Fall, and we've been having the best time ever since! www.jsonline.com/story/entert...

We've got gorgeous N/A cocktails for non-drinkers or for days you just aren't imbibing! Check out this beauty, #117 - Greek Mountain Tea, Undone N/A Little French Aperitif & Fresh Lemon! Trudge here safely through the snow, bar opens at 3pm!

Whoa, pretty cool to see MKE come in #3 on this list, and to mention us & use photos of our food! We love our city AND our guests, that's no dang secret ❤️ Come visit us tonight, or show the love by snagging our gift card deal on the website with code EXTRA20 www.cntraveler.com/gallery/best...

Closed today. Open Friday & Saturday!

🚨NEW DESSERT ALERT🚨 Just LOOK at this beauty from Chef Will! Salted Caramel Semifreddo with Wine Poached Apples, Black Sesame Purée, Vanilla Tuile & Lemon Zest 😍 Gluten free & vegan! Come visit us tonight!

Snake River Sturgeon, Tepary Beans, Ojibwe Flint Corn, Caramelized Lions Mane Mushrooms, Fennel Confit.

THANKSGIVING GIFT CARD DEAL: This week only, get an extra $20 gift card for each $100 gift card purchased on our site: oddduckrestaurant.com/product/odd-... Use the code EXTRA20 in the notes when purchasing gift cards from 11/23/25-11/29/25. No limit on how many cards you can purchase 😃

Pork cheek vindaloo ♥️🧡🍁🍂

Did you know we have special menu items that you can only get during happy hour? 3pm to 6pm in the bar every day we are open (Tuesdays through Saturdays)! www.milwaukeemag.com/four-secret-...

Oh wow, it's Tuesday again! Time for a visit to Odd Duck to try new Fall cocktails! We are open Tuesdays through Saturdays. Bar opens at 3pm, dinner begins at 5pm, waddle on over!

We still have so many new Fall cocktails you haven't tried, for real. Check out this one: NUMBER 79! Apple Infused Irish Whisky, Salvador, Cinnamon Maple Syrup, Fresh Orange & Lemon Juice 💕

Thanks for including us! @madisonmagazine.bsky.social www.channel3000.com/madison-maga...

The most decadent grilled cheese ever award goes to our 🌟Rush Creek Reserve Pudgie Pie🌟 Soft buttered bread toasted up in the wood-fired oven, stuffed with Wisconsin's award-winning Uplands Rush Creek Reserve, Cranberry Coulis, House Mustard & Smoked Ham 👀

WALLEYE. CRANBERRY. WILD RICE. CHANTERELLE MUSHROOM BÉCHAMEL. Reminder, you can always eat in the bar area if you don't have reservations and the dining room is full - so always feel free to stop by! Dinner starts at 5pm Tuesday through Saturday.

Cutest vegetable award 🥰

WOOT WOOT WOOT 🎉

Exec Chef Sam made cookies and milk part of staff meal yesterday and it was the best! Hooe you all are taking care of eachother the best you can out there 💗

Apply here: oddduckrestaurant.com/employment/

WE HAD THE BEST TIME BRINGING BABA YAGA TO LIFE ON HALLOWEEN! Thanks to all who joined us!

Pierogi production line 💕

Thanks for the shout out @milwaukeemag.bsky.social www.milwaukeemag.com/where-to-eat...

Preparations for the Halloween Feast - Dinner at Baba Yaga's - are in full swing! (Sold out, sorry! But get on the mailing list for next year!)

Spooky season cocktail meeting 🎃👻😈🧛‍♀️🦇🧙‍♀️

Well hot dang! We are so honored to be included in Milwaukee's Top 25 Restaurants according to @journalsentinel @rach.eats.mke 🍾 www.jsonline.com/story/entert...

Do you need a cozy sweatshirt for your chilly bod now that it's hard 🍁🍂🍁FALL🍁🍂🍁 oddduckrestaurant.com/product/odd-...

Baba Yaga's house and forest are really coming together for Halloween 🎃

This roasted garlic smells as good as it sounds...

The cutest little Fall Apple Sorbet from Sous Chef Will McNabb - topped with fennel, roasted plums, toasted hazelnuts, cardamom caramel & vanilla tuile 👀

Check out this beauty of a salad from Chef de Cuisine Bryce Stevenson - poached local beets, roasted persimmon, whipped horseradish, kalamata ganache, malanga chip, chervil ❤️ Bryce called it AN ADVENTURE OF BEETS and we all agree it's an adventure you should embark upon!

New Crispy Fried (gluten free!) Chicken with crispy rice balls, nuoc cham, fresh herbs, Thai chilies, peanuts 😋

Check out this cute thing we are participating in November 3-9th with a bunch of other cute Milwaukee Places: the inaugural MILWAUKEE VEGAN RESTAURANT WEEK! onmilwaukee.com/articles/mil...

We love YOU, Milwaukee! Nomination form here: jamesbeardawards.awardsplatform.com?fbclid=PAZXh...

Odd Duck Employee Party yesterday was a blast! Our staff deserves all the thanks, high fives, kudos & support. We love watching this Odd Duck evolve over the years, thanks to all the people that join us on the journey. So a million hats off to all of you. Stay weird, stay beautiful!

Honeycrisp apple salad with fennel, gem lettuce, mustard frills, caraway walnuts, crispy kasza & maple vinaigrette! It's apple season and they are SO dang good right now, come eat!

First savory menu contribution from new Chef de Cuisine Bryce Stevenson: Lake superior whitefish, manoomin (wild rice), pickled berries, candied pecan, sauce bourride.