{"id":10903,"date":"2013-12-15T21:49:41","date_gmt":"2013-12-16T03:49:41","guid":{"rendered":"http:\/\/brubakers.us\/?p=10903"},"modified":"2013-12-15T21:52:57","modified_gmt":"2013-12-16T03:52:57","slug":"duck-city-bistro","status":"publish","type":"post","link":"https:\/\/brubakers.us\/?p=10903","title":{"rendered":"Duck City Bistro"},"content":{"rendered":"

While in Davenport we had dinner at Duck City Bistro<\/a>, a restaurant that was recommended by our awesome bartender Laura at the Blackhawk Bowl and Martini Lounge. The restaurant is also conveniently located just across the street from our hotel so that worked out well for us. It was a no-brainer.<\/p>\n

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When you enter the restaurant, which really doesn’t look like much from the outside, you are greeted by a very enthusiastic chef and a display case full of beautiful food.<\/p>\n

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Here are some pictures of the food that I took as Chef Jeremy Charles gave us a quick rundown of each one with flair and flamboyance.<\/p>\n

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I have never met a more animated chef my entire life. This guy would give Chef Jason a run for his money. Naturally, I had to take his photo.<\/p>\n

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Here’s a picture of the wine list which was stuffed in a plastic mallard.<\/p>\n

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We had their appetizer sampler which was “perfectly portioned for the table” or so our server told us. The plate consisted of the Thai chicken skewers, East Coast crab cakes, and portabello mushrooms.<\/p>\n

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Isaac also ordered a side of the pomme frites, which is just a fancy word for French fries. Except these fries were fried in duck fat.<\/p>\n

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The fries were wonderfully crunchy and fried to perfection but I wasn’t really fond of the duck flavor. Truffle fries will always be my favorite.<\/p>\n

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This is a picture of the lobster bisque with pieces of lobster floating in it.<\/p>\n

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Isaac opted for a salad instead of the soup and was the odd man out.<\/p>\n

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The restaurant has a very masculine feel and great character. I really liked the exposed brick walls and the photos on the walls. If they have mobsters in Iowa, this is probably where they’d eat.<\/p>\n

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I had the Iowa stuffed smoked pork chop, which was hand-stuffed with ham and swiss cheese and then smoked. It was served on top of smashed potatoes and beside chunky applesauce. <\/p>\n

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This is Isaac’s entree, but I can’t remember what it is.<\/p>\n

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This is Faith’s entree. I think it’s the bone-in prime rib chop.<\/p>\n

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Lance had the Duck City duck breast served Duck City style. And, true to the chef’s promise, they wrote Lance’s name on the plate.<\/p>\n

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By the way, I wasn’t the only one taking pictures of food that night. Then again, food this fancy deserved to be photographed. <\/p>\n

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None of us had room for dessert but they gave us chocolate covered strawberries at the end of meal when they brought the bill.<\/p>\n

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I think this is possibly the fanciest restaurant that I have ever tried. Leave it to Faith to find a super fancy restaurant. I’m actually glad she picked Duck City because I would have never had the chance to try it if it weren’t for her. Everything was good but dinner was really expensive. I’m glad we got full off our appetizers and entrees because we didn’t have any money left for dessert. LOL.<\/p>\n","protected":false},"excerpt":{"rendered":"

While in Davenport we had dinner at Duck City Bistro, a restaurant that was recommended by our awesome bartender Laura at the Blackhawk Bowl and Martini Lounge. The restaurant is also conveniently located just across the street from our hotel so that worked out well for us. It was a no-brainer. When you enter the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[2235,61,2488],"_links":{"self":[{"href":"https:\/\/brubakers.us\/index.php?rest_route=\/wp\/v2\/posts\/10903"}],"collection":[{"href":"https:\/\/brubakers.us\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brubakers.us\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brubakers.us\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brubakers.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10903"}],"version-history":[{"count":12,"href":"https:\/\/brubakers.us\/index.php?rest_route=\/wp\/v2\/posts\/10903\/revisions"}],"predecessor-version":[{"id":10915,"href":"https:\/\/brubakers.us\/index.php?rest_route=\/wp\/v2\/posts\/10903\/revisions\/10915"}],"wp:attachment":[{"href":"https:\/\/brubakers.us\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10903"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brubakers.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10903"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brubakers.us\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}