The Duck Inn
5-Course Avant-American Tasting Event
A much-honored veteran of the restaurant scene, having opened in 2014, this gastro-tavern located on the border of Chicago’s booming Pilsen and Bridgeport neighborhoods continues to gather accolades. It won a Michelin Bib Gourmand Award six years in a row, and this year was named to New York Times’ List of “25 Best Chicago Restaurants” (having previously been named “Restaurant of the Year” by Eater, Esquire, and USA Today). Oh, and it's also been named a 2024 James Beard “Outstanding Restaurant” Award Semi-Finalist (just in case all the other accolades weren't enough!) Moreover, Chef/Owner Kevin Hickey, a Bridgeport native, was named “Chef of the Year” by the Chicago Tribune and has been nominated for a 2025 “Chef of the Year" Banchet Award. Housed in a Prohibition-era tavern, The Duck Inn’s menu features items like its signature rotisserie duck, pork chop with fennel-apple slaw and horseradish-parsnip puree, duck fat French fries with bloody mary ketchup, crusted monkfish, 48-hour short rib, and so much more. (Leave room for desserts like ricotta panna cotta and sweet corn cake.) “Superlative,” raves Condé Nast Traveler, so need we say more?
About the Host:
Kevin Hickey
Chef & Owner
A Bridgeport native and University of Wisconsin-Stout graduate, Chef Kevin Hinkey began his professional career in the restaurant business at his uncle’s restaurant on the Gold Coast. Prior to opening The Duck Inn, he ran successful Chicago restaurants Allium and Bottlefork, in addition to honing his craft at Four Seasons Chicago (where his cooking earned 2 consecutive Michelin Stars).
The Lineup
All courses will be individually plated at this event. For this event’s dietary restriction accommodation policy, see the Event FAQs below. Some courses have been marked spicy at this event.
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Salmon Tartare
egg yolk jam, chili crunch, rice cracker
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Spanish Octopus
octopus chorizo, braised octopus, roasted fingerling, plum, green goddess
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Duck Breast
leek, pommes purée, red currant jus
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Braised Pork Belly
celeriac-blue cheese purée, rosemary bourbon grit, smoked maitake, pickled turnip
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White Chocolate Pot de Crème
pomegranate, chocolate fluff & crunch
The Duck Inn
2701 South Eleanor St
Chicago, IL 60608
Event FAQs
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to [email protected].
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event, the menu is nut-free and the chef will provide substitutions for the following critical food allergies/dietary restrictions: vegetarian, pescatarian, dairy, gluten, fish, shellfish, and/or mushrooms. The chef will not make menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). If you have restrictions/allergies, please make sure to Update Your Dietary Restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know.
