Can fine dining be fun?
Duck Duck Goose, a French brasserie that opened in Fells Point earlier this summer, makes a pretty good case that it’s possible. Though the menu is elegant and the kitchen, helmed by owner and executive chef Ashish Alfred, obviously takes food seriously, the Duck Duck Goose vibe is more festive than reverential–and that is a good thing.
Our experience at DDG wasn’t perfect: We had a few issues with both the service and the food. But the restaurant’s charms far outweighed its problems.
Aesthetically, Duck Duck Goose knows what it’s doing. The front room has over-scaled tropical floral patterns on the walls and, in a small side dining room, clean white walls bathed in natural light. The focus on aesthetics extends to the menu: every dish was a pleasure to view.
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