Ritual Pinot Noir Cru Night!


Join us on Wednesday, February 25th as we pour the Ritual Pinot Noir from Casablanca Valley from 3 liter bottles and sell it by the glass until it is gone!

Bogle Phantom Cru Night!


Join us on Wednesday, December 17th as we pour the elusive 2010 Bogle Phantom from 3 liter bottles and sell it by the glass until it is gone!  This blend of Old Vine Zinfandel, Petite Sirah & Mouvedre is released once a year in the Fall, come enjoy before it is gone!

Holiday Hours

We will be closed on the following days this holiday season:

Wednesday, December 24 – Thursday, December 25th

Thursday, January 1st

Sunday, January 25th

We are open for regular business hours all other dates!

Gift Cards!

YES, we do sell gift cards!  We can do them in any amount for the perfect holiday gift.  Either call us at 414-763-5881 after 3pm to have one mailed to you or stop in any day during normal business hours to pick one up!

Annual Halloween Feast 10/31/2014

day of dead

*Note:  THIS EVENT IS CURRENTLY SOLD OUT.  You can call to be put on the waiting list if you would like.


Join us for our most sought after dinner of the year – our annual Halloween Feast!  This year’s theme is Day of the Dead: A Mexican Feast!

7 courses with Paired Beverages

6pm Reception

6:30pm Dinner

Costumes encouraged, but not required!


Limited seating, reservations required – Call 414-763-5881 to make yours today!  Please inform us of any food allergies upon making your reservation.


CRU NIGHT! 10/15/2014

3pm - Midnight!


Join us for CRU NIGHT – a special night where we crack open 3 Liter bottles of wines we wouldn’t normally pour by the glass and pour them out of giant bottles until they are gone!

Featured wine on 10/15 will be Falesco Montiano Merlot, a single vineyard Merlot from the sought after Montiano parcel in Lazio and a favorite of wine collectors worldwide!

Check out more info on the wine here:  http://www.winebow.com/wineDetail.php?id=4932

Make reservations for dinner by calling 414-763-5881 or just stop in at the bar to try a glass!


Best of Milwaukee Beer Dinner

Join us on Tuesday, September 30th for an epic 5 course beer dinner!

Featuring courses from Chefs Dan Jacobs & Ross Bachhuber from Odd Duck, Dan Van Rite from Hinterland, Justin Aprahamian from Sanford, Paul Zerkel & Lisa Kirkpatrick from Goodkind and Matt Kerley from Blue Jacket!

Beers from Dogfish Head, Central Waters, Like Minds, Hinterland and Founders!

$95 per person

6pm Reception, 7pm Dinner

Call 414-763-5881 to reserve your spot today!  Seating is limited, reserve now.


Join us for a Summer Wine Dinner on Sunday July 13th!  Reggae & Rocksteady tunes DJ’d by Dave Monroe.

5 Courses paired with 5 Rose Wines, $65/person – Reservations Required.

Two Seatings:

Seating 1:  3pm Cocktail Hour, 3:30pm Dinner

Seating 2:  6pm Cocktail Hour, 6:30pm Dinner

Call 414-763-5881 TODAY to reserve your seat!

Welcome Executive Chef Dan Jacobs!


With the impending departure of two of the most valued members of our team, Chefs Lisa Kirkpatrick and Paul Zerkel, who are starting the fantastic and insane journey of opening a restaurant of their own in just a few months (Goodkind, check it out!), we were looking for someone to join Chef Ross in driving the creative process here at the Duck.  

We met Dan in early 2011, when he and his wife, artist Kate Riley, moved to Milwaukee, and Dan began working as Sous Chef and then Executive Chef at Roots. When Roots closed in September of 2012, Dan was instrumental in the opening of Wolf Peach, which occupies the same space. During his time as Executive Chef, Wolf Peach was named OnMilwaukee’s “Best New Restaurant” and the Journal Sentinel’s and “Top 5 Restaurant” of 2013.

Before that, Dan spent time in some amazing kitchens in Chicago, begininning with the acclaimed Carlos’ in Highland Park.   After spending two years at Carlos’, he worked as Saucier at Tru and North Pond, gained experience as a Roundsman at Aubriot, and spent mornings at Naha as a pastry assistant.  Dan then re-joined his mentor, Shawn McClain, and began his tenure at Spring, quickly moving through the ranks, and eventually opening Green Zebra as Sous Chef.  He worked alongside Jacky Pluton at his 4 star restaurants, opening Narra; and then moved on to work with a new mentor, Michael Altenberg, at Bistro Campagne as Chef de Cuisine.  At Bistro he began working with local farmers, forming a lifelong commitment to support local agriculture.

He now brings his experience to Odd Duck, joining our team of talented individuals.  Dan is a close friend of ours whose ideals and abilities jive with our “Duck-vision,” and we are incredibly excited to see where this partnership and collaboration will lead – and you should be, too!

To the next leg of the journey! 

Ross & Melissa

Proprieters & Partners in Crime

Odd Duck