"In Your Dish": An Inside Video Look at The Mucky Duck
September 8, 2011
The new era at the Mucky Duck (655-3031) promised sunnier principals, a refreshed interior (and patio, above) and an entertainment approach tweaked toward live touring acts (rather than bump-and-grind DJs).
But the real change they're hoping to highlight is improved food. Not fancy, but tasty.
"Food doesn't have to be complicated," says new owner Anthony Buich, above, "to be good."
The menu lays out fried pickles ($7.95), bone-in sand dabs ($12.95), pan-seared scallops ($15.95) and even beef tongue with boiled potatoes and vegetables ($11.95).
To date reviews have been mixed on how successful they've been in realizing aggressive culinary ambitions, but I can attest the calamari is as good as any downtown.
I tried it when Weekly web coordinator Joel Ede and I trekked down to train his camera lens on the Duck for the latest installment of "In Your Dish," our chef-centric video series that has also stopped by the kitchens of Cy Yontz (Rio Grill), Elena Salsedo-Steele (Sweet Elena's Bakery) and Mukhtar Amir (Amir's Kebab House), among others. There the Buich family took us through how they craft their signature Hangtown Fry (above).