Since winning the Top Chef title of the popular Bravo show’s fourth season, Stephanie Izard has been keeping her fans happy—and their bellies full—with restaurants, a cookbook, and sauces on the market. But her latest venture is her most exotic one yet: Izard just opened the doors to Duck Duck Goat, a Chinese restaurant located just two blocks away from her hugely successful eateries Girl and the Goat and Little Goat in Chicago’s Fulton Market area.
Walking through the space, patrons will find themselves transported to a place that is foreign, but feels recognizable. The decor is inspired by the American Chinatown neighborhoods that are found in almost every metropolitan city in the U.S. If you’ve ever walked through your local one, the exposed bricks and beams, pops of red and green, and overhead pendants reminiscent of round paper lanterns, will all feel familiar.
Each dining area in the venue takes on a personality of its own. The main bar reflects an outdoor pavilion with counter seating (for a food-cart eating experience) and is propped with stringed red lights even though it’s indoors.
And then there’s the red room, which gives some serious underground vibes: The walls, drapes, and even overhead fringed pendants are covered in a repeating floral motif; the seats covered in tactile fabrics like leather and suede, and the lights are dimmed.
You may want to make a beeline, though, to the glamorous back bar that’s tucked behind the wallpaper doors off one of the dining areas. This monochromatic green room is lined with glossy emerald green subway tiles and the top shelves are decorated with a bevy of green and gold goat figurines. You’ll find us perched on one of the leather stools, or curled up on one of the jade-green arm chairs coddling a pepper-infused cocktail. (Hopefully that’s going to be on the cocktail list!)
As for the menu, Izard and her team will be serving “reasonably authentic” Chinese dishes where “you can order fried rice and egg rolls but also try something new,” Izard tells InStyle. And the research for this project started even before the chef intended for it—as a young child. “My most memorable food experiences growing up were going to the local Chinese restaurants and then recreating those dishes at home in the kitchen with my mom,” says Izard. “Duck Duck Goat is a combination of my childhood favorites and my interpretation of what I’ve learned abroad."
Sounds like destiny.
Scroll down to check out some dishes from the menu below.
Baobing – blueberry sorbet and rhubarb shaved ice with tapioca pearls and a condensed milk caramel drizzle
Chiu Chow Fun Gor – shrimp and peanut dumplings
Wood-Fired Char Siu Ribs
Seafood Fried Rice with Shrimp, Bass, and Smoked Clams
Chongqing Chicken - Sichuan-style chicken with chilies