Duck...Duck...Goose!

Duck...Duck...Goose!

And, no, I am not referring to that childhood game that so many of us loved. It was SO MUCH FUN, though. I am referencing one of the latest dining establishments in one of Baltimore's trendy, and historic, neighborhoods - Fell's Point. Elegance, class, and a menu full of French-inspired cuisine is the perfect spot for a business lunch (yes, LOVE that they are open for lunch), dinner with friends, a date, or your significant other, or even a late night spot to mingle at the bar. 

Janine DDG

 

Chef Alfred Ashish, Executive Chef and Owner of the "Alfred Restaurant Group," has brought the culinary talents he learned and studied at the French Culinary Institute in Manhattan and has created some pretty spectacular establishments from Bethesda to right here in Baltimore. Oh, and he may have been awarded "Chef of the Year" too.

Upon entering the converted row home in a HOT location of Fell's Point, you walk up a handful of steps into a space that pops with gold, silver, green, navy, pink, marble, wood, and velvet. Modern and striking, although understated and classy, I am sure this is stunning at night. I mean, it was gorgeous during the day. Can I just say, I have been totally obsessed with the wallpaper that adorns the wall that separates the bar from the dining room. So fabulous! Btw, the outfit I wore was by coincidence...and it was SO FITTING!

DD Goose

 

Speaking of which, off the bar/lounge area, you are greeted with a much lighter and brighter ambiance. Creams and golds, with a pop of burnt orange and wood make this white table cloth space make you feel like you are sitting in a bougie French bistro in France. 

Champagne & Menu

 

And, when one is sitting in a "bougie French bistro," you do what you are supposed to do - start with champagne! Umm, how amazing is this "Moscow Mule Mug" that is being used as an ice bucket. Getting so many good ideas! Plus, I do some of my best work - ahem "modeling" - and working on content when I have a glass of bubbly or two. 

Champagne

 

Now time for the delicious culinary cuisine! I was so fortunate that the restaurant was quiet the day I visited; the staff was overly accommodating and was so helpful talking through the menu, giving a background about the restaurant and chef, and just brought such a welcoming vibe to the afternoon. 

"Duck Duck Goose brings a fresh take on the classic French brasserie, focusing on seasonal ingredients prepared through simple, time-honored cooking methods. Savor delicious, expertly-prepared cuisine spanning classical to modern Parisian influences" (www.ddgbaltimore.com)

Modern, tradition, and seasonal ingredients bring this menu to life! While I have head some classify/note this restaurant as being more "tapas" style, I though the portions are perfect, especially if trying out some of the richer options. 

I started with the cheese board, the beef tartare prepared with prime tenderloin, in house stoned dijon, and an egg yolk, and the charred broccolini with an almond puree and lemon curd. Oh dear God, each one was better than the next! Although I did not get a picture, I did sample their spring salad with their oh-so-popular dry aged duck confit. The last time I had duck is when I was in France back in May, and this may have been slightly better. 

DDG Food

 

Yeah, this is a DEFINITE must to go back and try. All of their food looked fantastic, and it, for sure, requires a few more visits by yours truly. And more pictures TOO! As I mentioned, the staff was cool, and they humored me getting pictures all throughout the restaurant...like this one. Ha!

Janine DDG

 

Don't I look like I blend in with the brick wall? Btw, talk about giving the restaurant even MORE character! Love some re-pointed brick. Okay, now that is just getting weird. 

Cheers to Thursday, and I hope you can get a resy (or go during the lunch hour) for this fabulous establishment SOON! Give me a shoutout if you go, what you think, and, of course, we you ate so I know what to try next time!

xoxo

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