The Blue Duck — Restaurant in Maplewood

Writing this so that it may actually seen by the owners or a manager, as no contact with them was offered after complaints were brought up to two separate employees during our visit. Know that this was the first time visiting the BD. Upon entering, you will be greeted by a cashier at the front register, rather than a hostess showing you your seat. The cashier/hostess goes through a lengthy explanation of "how things work" - that she will take your food and drink orders and a form of payment to create a tab (not sure what they do if you only brought cash), give you number to a table you choose, & you wait for someone to bring your food by. If you need to add anything to the order, like another drink, you can by.....flagging someone down? Then, when done, you go back up to the cashier and she rings you out. Basically. So, not a true sit-down dining experience. Having never been there before, rather than standing awkwardly in front of her, we thought we would be considerate and sit down on the bench to study the menu. I already felt a little frazzled by the introduction to experience, so I quickly became agitated as I was sitting on the hard bench, looking over the menu, wondering why I couldn't be sitting at a table while doing this. "The New Normal" I guess. Just as we decided what we wanted, we look up at our cashier/hostess greet the next group that walks in, give her schpeel - and to my surprise, take their order without checking if we were ready. Two more groups come in, forming a line. I wondered to myself how this could possibly work for a kitchen staff to get 4 tables' orders back to back. Having worked in food service for many years, I couldn't imagine the logistics of swamping your staff in this way: 30 min lull, 4 food orders. 20 min lull, more back-to-back food orders... and so on. I ordered a black coffee, a pimento cheese BLT, & a "wedge salad". The coffee was served in a tiny 5oz cup for some reason?? and was bitter, tasted burnt, and I just didn't really care for it. NBD, it happens. But as I was looking around watching 5-6 employees walk around, I wondered... how do I get their attention? Raise my hand? I ended up walking up to the cashier again. I asked for a tea instead since the only solution offered was to get something else and remove the coffee from the bill. Fine. Earl Grey hot tea please. An employee who didn't offer any other formalities dropped it off. I wanted sweetener. Again, didn't get a chance to ask for it, couldn't flag down an employee to ask for it. For the second time, I got up to seek service, this time at the bar. I asked for sugar & couldn't help but mention my confusion and flat-out annoyance with the set-up. I asked how long it had been this way and they said, Pandemic. Understandable. Lots of things changed for restaurants last year. She cited being short-staffed. Again, understandable. Except...The BD has maybe, 20 tables?. Maybe 25? Of which, half were taken on Sunday, Halloween, at noon. They had: 1 Bartender, 1 Cashier, 2 Busboys, & at least 3 floating bodies that I saw. I could not for the life of me understand why that group was considered "understaffed", given most servers are used to 5-10 table sections (or the talented ones I used to work with anyway). At least 7 bodies floating around to take care of what could have been no more than 10 tables, tops. & none of them were rushing around with any urgency. In fact, other than a being short-staffed non-apology, no acknowledgement was given to our discontentment. Finally lunch comes. My "wedge salad" was nothing more than a LITERAL pile of whole leaf green lettuce, stacked, w/bleu chz crumbles, mushy tomatoes, 3 thin rings of onion, &old dry bacon chunks. I asked for a sharper, serrated knife to cut this.... "deconstructed" salad and was told THEY DON'T HAVE SHARP KNIVES?? Only butter knives???? BLT was the only decent taste left in my mouth after this visit. Owner needs to understand that all he removed with this form of service is, THE SERVICE. We could have ordered from a vending machine with a...

Trendy Comfort, Confident Flavor

Atmosphere The Blue Duck wears its trendiness with enviable ease—clean lines and a modern buzz softened by the kind of homey warmth that makes you exhale the day. It’s the aesthetic equivalent of your favorite cashmere thrown over a sharp blazer: convivial, unfussy, and effortlessly current. The room hums at a civil volume, the sort of space where date brunches coexist with catch-ups, and where plates land with a knowing, neighborly smile.

The Food I Tasted Pork Belly Cheese Fries ($14):An ode to indulgence with admirable discipline. The fries retain a persuasive edge of crunch beneath a glossy cloak of cheese sauce, while the pork belly contributes little bursts of smoke and velvet—the edges rendering to a gentle snap before yielding to silk. Each forkful is a push-and-pull of salty, creamy, and deeply savory; the kind of snack that becomes dinner if you’re not vigilant.

Brisket Quesarito ($21):A swaggering, breakfast-meets-barbecue mashup that works because it’s composed, not chaotic. Brisket, scrambled egg, tater tots, avocado, cheese sauce, and jalapeño jam are folded into a warm tortilla with a craftsman’s restraint. The brisket brings bass-note smoke and tenderness; the eggs are softly set, almost custardy; the tots add a playful crunch that keeps the heft from going sleepy. Avocado smooths the edges, the cheese sauce binds without bullying, and the jalapeño jam delivers a sly, sweet heat that lifts the whole affair. Every bite lands like a well-timed quip—rich, bright, then gone too soon.

Iced Tea: Cold, clean, and exactly the palate chaperone this level of comfort food needs. No theatrics, just honesty and condensation beading down the glass like a promise kept.

Price & Value At $14 for the pork belly cheese fries and $21 for the brisket quesarito, The Blue Duck positions itself squarely in the sweet spot between casual and considered. The portions are generous without tipping into excess, and the ingredients—particularly that tender brisket and well-rendered pork belly—justify the tag. You leave feeling you’ve paid for skill and intention, not just heft.

Will I Return? Yes—happily, and soon. The Blue Duck nails that elusive intersection of trend-forward style and lived-in comfort, serving food that’s indulgent yet smart, playful yet precise. Next time, I’ll linger longer, order a second round of those pork belly fries “for the table,” and let the evening unspool at its easy...

Update: The Slamburger: I choose the next words carefully. I have had good meals, I have had great meals, but today, I had a meal that has made me question a substantial part of my belief system. I had probably the best burger I have every had. It was, dare I say,  perfection but perfection does not make me question one of the long standing truths of my life but this burger did that dear friends. Why might you ask did this burger make me question my exsistance, well the cheese on this burger was provel, yes, that provel and it was part of this perfect burger. I have disliked provel cheese since I started visiting my grandmother here in st louis 30+ years ago, I kept giving provel a chance every few years, no quite remembering why I dislike it but after one bite knowing. But this burger, words can not describe it perfection, the taste was so familiar yet so different, and the provel pulled the whole thing together in a gooey cheese way i could not have dreamed up if i had a life time to think of it. I was lucky enough to get to thank the creator for this life changing experience. I am afraid that I may spend the rest of my life dreaming of this burger bc it is only seasonal. I will probably spend this evening contemplating the Slamburger if only to wrap my own soul around this new truth, I have eaten provel and liked it. Thanks to the sous chef who created this burger, thank you for showing me that no matter how much I may dislike something there are still artist out there that can change hearts, minds and palates.

I think this is among the best-run restaurants I've ever gone to. The seasonal changes influence every item on their menu. The bar manager provides excellent customer service and makes incredible drinks. The cuisine is excellent. The Sicilian burger was excellent, and I loved it. My dinner partner ordered the traditional burger. Tater tots, which are prepared to perfection and are, in my opinion, a critically underserved item, were ordered as a side for both of us. as an appetizer, along with the...