At Duck, Duck, Goat, Top Chef champion and Chicago master chef Stephanie Izardreinvents Szechuan chicken by getting rid of the tongue-searing heat that blows your palate in favor of grassy low-heat shishito peppers. Her char siu, or barbecue ribs, are cooked sous vide until tender, then brushed with bourbon-and-honey-infused hoisin. Noodles are hand-pulled and have a soulful chew.
Special Dishes: Char Siu, Short Rib and Bone Marrow Jiaozi
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