The Duck Restaurant in Piedmont
Ever since the steamed duck at Shanghai Dumpling King, I’ve been haunted by the juiciness of a duck done right.
When my friend Kristen and I walked down Piedmont looking for dinner, we passed several doors but like shopping for clothes, as Kristen pointed out, none “jumped out” to us. There was one sign that we read “Pork Avenue” and crossed the street all excited for, but it was “Park Avenue“. On the way was also the curiously crowded Fenton Creamery, to me their selections aren’t that interesting. When the street started to look devoid of both restaurants and humans and hope had dwindled from a tteok in tteok bokki to a strand of angel hair, we found Bay Wolf. The duck liver flan and roasted duck with polenta sold us.
Bay Wolf specializes in duck. Their menu changes weekly but they always have two duck dishes, one appetizer and one entree. Both sing. Even the polenta was good, must be that honey-lavender gastrique that we had to wipe clean with bread after we ate the duck leg to the bone. ๐
After dessert, some unknown force compelled me into the washroom, where I saw the Pinot & Double Duck Dinner dated September 17, 18, 19, 2002. Every dish was a duck dish: duck prosciutto with curly cress, grilled duck neck sausage with caramelized onion, duck lasagna Bolognese; even dessert: Espresso duck egg pot de crรจme.
So I did what I’ve never done (because I’m a foreigner and still feel nervous talking on the phone in English): I called the restaurant three days after my meal, thanking them, and asking if Bay Wolf will have another Double Duck Dinner like that in the future. Mark your calendar, pals, September 16-18 this year.
Address: Bay Wolf
3853 Piedmont Avenue
Oakland, CA 94611
(510) 655-6004
www.baywolf.com
Dinner for 2: $77.76
Duck liver flan with grilled Acme bread, pickled onion, cornichon and olives ($8.50). The pate is smooth and rich. The pickles add just the right zing.
Grilled prosciutto-wrapped apricots with ancho cress and parmesan ($9.50). The apricots were a bit too tart, another two layers of proscitto would have balanced it out.
Slow-cooked lamb shoulder with vegetable tian and red wine reduction ($23). The tian consists of zucchini, tomato and eggplant. The lamb was a little stringy.
Liberty Ranch duck with polenta, rapini and honey-lavender gastrique ($24). A truly flawless delight.
Seasonal sorbet: chocolate-coconut, ambrosia white melon, and watermelon-mint ($6.50). The two melon scoops have a faint taste of melon seeds. Combining all three in one bite is the way to go.
์์ก๊ฒฐ์ ํ๊ธํ์ ์๋ฏธ์ ์์๋ฃ ๊ณ์ฐ, ์ค์ ๋ถ๋ด์ก์ ํ์ธํ์ธ์. ํด๋ํฐ ๊ฒฐ์ ํ๋์ ํต์ ์๊ธ ์ฒญ๊ตฌ, ๊ด๋ จ ๋ฒ๋ น, ์ทจ์ยทํ๋ถ ๋ฐ ํผํด ๋์๊น์ง ๊ณต์ ์๋ฃ๋ฅผ ๋ฐํ์ผ๋ก ์ ๋ฆฌํ์ต๋๋ค.
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ใใใใ็ๅฟๅฐใฎ่ฏใใ้ญ ๅใฎไธใคใงใใใฌใผในใใกใใทใฅใฎใใถใคใณใ็น็ดฐใงใ่ฆใ็ฎใ ใใงใชใๆฉ่ฝ้ขใใใฃใใใใฆใใพใใๆฏๅๅๅใ็ขบ่ชใใใใณใซๆฐใใ็บ่ฆใใใใใชใใผใใใใใชใใฏใชใชใใฃใงใใ
ใฉใคใณใใใๅ จไฝใฏใชใชใใฃใๅฎๅฎใใฆใใใๅฎๅฟใใฆๅฉ็จใใใใจใใงใใพใใไพกๆ ผๅธฏใ็ดๅพใงใใใณในใใใใฉใผใใณในใ้ๅธธใซ้ซใใงใใไปๅพใๆฐๅๅใๅ ฅ่ทใใใฎใๆฅฝใใฟใซใใฆใใพใใ
ๅไบบใซใใใใใใใใใตใคใใงใใใใถใคใณใฎใใชใจใผใทใงใณใๅคใใๆงใ ใชใทใผใณใซๅใใใฆๆดป็จใงใใใฎใๅคงใใชใกใชใใใงใใๅฏพๅฟใในใ ใผใบใงๅ จไฝ็ใชๆบ่ถณๅบฆใ้ๅธธใซ้ซใใงใใ
46ใใคใ็ด ๆตใชใใถใคใณใ้ญ ๅ็ใงใ้ทใๆ็จใงใใใขใคใใ ใฐใใใงใใใทใซใจใใใ็พใใใ่บซใซใคใใใ ใใง้ฐๅฒๆฐใๅคงใใๅคใใใพใใไปๅพใ็ถ็ถใใฆๅฉ็จใใใใจๅผทใๆใใพใใใ
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