The Duck Inn
DAY 1: 8-Course Revisiting Roots Dinner Series
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 Feast Lineup
All savory courses will be served family-style. Dessert will be plated individually.
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Pig Head Candy Bar
with sungold tomato jam and dill aioli
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Chicago-Style Duck Fat Dog
with house pickle
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Hamachi Crudo
with green almond, oyster, and green strawberry
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Spanish Octopus
with activated charcoal mayo, shishito pepper, lemon and cucumber
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Spaghetti and Snails
with black garlic pasta and nasturtium pistou
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Wild Mushrooms
with radish, fava beans and squash
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Rotisserie Duck
with duck fat potatoes, baby kale and lemon vinaigrette
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Foie Gras and Peanut Butter Cannoli
with powdered sugar
The Duck Inn
2701 South Eleanor St
Chicago, IL 60608
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- 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 support@tastingcollective.com.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $75 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event the chef will provide substitutions for critical food allergies/dietary restrictions but 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 support@tastingcollective.com after you purchase tickets to let us know.
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
