Duckfat
<p>There's comfort food, and then there's Duckfat. When owner-chef Rob Evans opened this friendly all-day café just down the street from his more sophisticated restaurant, Hugo's, in 2006, locals could not believe their taste buds—nor Evans's near-obscene use of its namesake ingredient. He twice-cooks his star menu item—Belgian fries—in duck fat and serves them up, in paper cones, with dipping sauces like truffled ketchup or Thai chile mayo. One of its signature dishes, <em>poutine</em>, is a sinful soupy take on the traditional Quebecois dish, layering fries, duck fat gravy, and Maine cheese curds. There's a good selection of from-scratch soups, salads, and hot pressed panini too. But not all the treats are savory; chocolate-dipped beignets, orange-scented churros, and real malted milkshakes made with local Smiling Hills Farm ice cream are all sugary, swoon-worthy punctuations to a rich and memorable meal.</p> <p><strong>Insider Tip:</strong> Don't miss the fizzy house-made sodas, like strawberry-hyssop, lemon verbena, and old-fashioned root beer.</p>
AS FEATURED IN...
From Travel + Leisure , AUG 2006
The kitchen is staffed by friendly dudes in cargo shorts who crank My Morning Jacket while assembling the city's best sandwiches, including a fall-apart duck-confit panino with black-currant chutney. There are also fries, twice cooked in duck fat and seasoned with a powder of dried capers, onions, parsley, and garlic—umami heaven in a paper cone....MORE>>
From Food & Wine , JUN 2005
Rob Evans, named an F&W Best New Chef 2004 for his innovative Maine-centric cuisine at Hugo's, cuts loose at this fun soup-and-sandwich bar. The menu is based on—what else?—duck fat....MORE>>
Last updated August 2006
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