Ducks Eatery

351 E. 12th St.
New York, NY 10003
212-432-3825
Best Of
Ducks Eatery +

Dominic Perri

Details

  • Mon-Wed 5pm-1:30am, Thu-Sat 5pm-3:30am, Sun 11am-10pm
  • $$
  • Dinner
  • Full bar
  • Street Parking
  • Reservations Not Accepted
This East Village bar has a small kitchen that turns out adventurous, eye-catching dishes, like a quinoa salad with cured and dried scallop roe, crisp duck tongues on beets, and fried pigs’ ears served in lettuce cups. Love it or hate it, the crowd and stink of the East Village is all part of the charming mix at this sometimes kitschy barbecue spot. Before making your decision, try kicking back with a beer and a pile of ribs, or chicken wings with their crispy tips still attached. Chat with owner and executive chef Will Horowitz, who is regularly seen greeting groups like they’re walking into his house party. And it often feels like one at Ducks, with sweet cocktails flowing and the room loud enough to make you shout. But if you don’t take this restaurant—or yourself—too seriously, you might remember what it is you love so much about a night out in New York. --Tejal Rao

Related Stories (4)

  • Five Gourd-geous Squash and Pumpkin Dishes for Autumn
    Friday, November 8, 2013 at 9 a.m. by Zachary Feldman

    Provided it weathered the holiday unscathed and free from the clutches of neighborhood jackanapes, that Halloween Jack-O-Lantern might be looking a bit rough if you haven't already tossed it out. Our condolences if you've grown atta...

  • When Sweet Cocktails Attack!
    Thursday, October 11, 2012 at 11 a.m. by L. Nichols

    "a grainy watermelon gimlet whiffed of the lavender pillows and half-emptied bottles of gin one might find in an old lady's knicker drawer"...

  • Sietsema at Nicoletta, Rao at Ducks Eatery
    Wednesday, October 10, 2012 at 5 p.m. by Clarissa Wei

    Robert Sietsema visits Nicoletta in hopes that chef Michael White had made amends to all of the negative press: "I took another bite of that disappointing crust, and my mind went back to college: It tasted like the Tombstone frozen ...

  • Ducks Eatery: Bite Their Tongue
    Wednesday, October 10, 2012 at 4 a.m. by Tejal Rao

    A fried pig's ear is a porky mille-feuille. Cartilage, meat, and skin layered together for crackle and crunch. Ducks Eatery serves the stuff as curled ribbons in cold lettuce cups, garnished with pickled cabbage, hot sauce, and sesa...

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