Chicago Duck Sel 🦆🍽️

This is a truly unique experience — no fixed location. About 24 hours before your reservation, you’ll receive an email with the address and a quirky “secret entry” detail that feels underground and exclusive. The whole theme is duck-inspired: little rubber ducks, playful “quack”-themed plating — cute but not childish. ⚠️ Note for introverts: It’s a communal long table — you’ll be seated with strangers. Not ideal for strong introverts. 👨‍🍳 Chef Background Donald Young — described as one of the youngest chefs in the U.S. to earn a Michelin star. He gained recognition during his time at Temporis before moving to more intimate pop-up/private dining formats like Duck Sel. 🍴 Highlights from My Meal ✅ Opening small bites (5 dishes) — Each tiny but packed with detail. ✅ Favorite main: Ora King Salmon — perfectly cooked, tender and fresh. 🌟 Most memorable: Apple Soufflé infused with foie gras — sounds rich, but the sweet-savory balance was smooth and layered. A clever, delicious twist. ❗ Some downsides: Several dishes leaned too salty for my taste (might suit those who prefer bold flavors). Felt like some elements echoed dishes from other Michelin spots (e.g., Carino’s liquid nitrogen smoke, Alinea’s dry ice ice cream, Benu’s kimchi rice) — but didn’t quite surpass the originals. Even the duck dish — which you’d expect to shine — was just average. ⭐ Overall: 3.5/5 ⭐⭐⭐✨ No major fails, and the format is fun and different. But not something I’m eager to repeat — more of a “try once for the experience” kind of meal (or maybe not even that). #RubberDuck #ChicagoEats #MichelinChicago #YoungChef #ChicagoFoodFinds #FineDining