“Truly exuberant, zigzagging American cuisine” – that’s how former Eater reviewer Bill Addison described Burnside’s Duck in 2018, when he named it one of the best new restaurants in the country. Since its opening, Duck has caused a sensation, with its soft cuts and foie gras dumplings. as a eater, Thrillist called it one of the best new restaurants of 2018. He grabbed the upper slit on the Oregonian list of the best restaurants – the full list of the whole city, not just the best new restaurants. Portland Monthly review Karen Brooks mentioned she could “eat
Soon, residents of Oregon City will be able to do so. the oregonian reports (and the restaurant instagram confirms) owners Gabriel Rucker and Andy Fortgang are heading to the suburbs, opening a new Canard on Washington Street. Canard’s location in Oregon City will serve all the greatest hits: steamed burgers, duck fat pancakes and soft-serve, as well as the restaurant’s beloved Paris-Brest.
According to Oregonian, the Oregon City Canard will double the seating of its Portland location, with a burger-and-ice-cream window accessible from the restaurant’s patio. The restaurant’s culinary team – Rucker, his business partner Taylor Daugherty and head chef Jacob Boliba Soule – also shared some new ideas for the menu with the daily, including duck confit quesadillas and Salisbury steak fries at dry-aged Kobe beef base. Instead of Canard’s original chicken wings, the Oregon City location will dip chicken tenderloins in togarashi oil, topped with bonito flakes and koji honey; visitors will dip these fillets in miso gribiche, on the side. Another dish that Rucker loves: shrimp with a cocktail sauce loaded with fish sauce, served with greens for make-your-own lettuce cups.
The team is still looking for a bartender for the restaurant, but Duck’s location in Oregon City will have a full bar. And, of course, Fortgang will also bring its premier wines to the south.
“We were really looking for fast casual stuff, you know, how do we take Duck and make it fast and laid back?” Rucker says. “When we walked into the Grano bakery space, we realized that this space had this perfect place to have a bar front and center. We wanted to give people a full-service restaurant… We want people to come in in this magnificent bar, this warm center of a restaurant.
Over the past five years, some of Portland’s most talented restaurateurs have expanded into the cities and towns surrounding Portland – Your Neighborhood Restaurant Group has opened a Big’s Chicken in Beaverton before many city chefs thought of doing so, Chefstable planted several of its restaurants in Lake Oswego, and Top Burmese considered a number of new locations in the western suburbs.
But it would be Rucker and Fortgang’s first foray outside of Portland, into an area with far fewer carbon copies of Portland restaurants: Typically, when restaurateurs plan expansion projects, they don’t consider areas outside of Portland. east of Lake Oswego, attracted by the disposable income of Intel and Nike employees. But Rucker lives nearby, and the location is conveniently located between several different communities south of Portland. “Oregon City has such a great character, such a great feel,” he says. “As soon as I left the city limits of Portland, it opened my eyes to everything else.”
The restaurant is slated to open at 1500 Washington Street this summer. The team is actively recruiting for the new restaurant; those interested can send their resume to [email protected]
Updated Thursday, April 14, 2022, 3:49 p.m.: This story has been updated to include commentary from Gabriel Rucker.