Bleu Duck Kitchen

Celebrate with weekend with a Dropped Ice Cream Cone 😋

Flapdoodles Chocolate Ice Cream / Waffle Cone / Marshmallow / Sprinkles

Crab Rangoon Taquito

Corn Tortilla / “Crab” / Pea Shoots / Cream Cheese Filling

Ume Be Right

Japanese Whiskey / Spirit Forward

Need a space for your next business luncheon, journal club or celebratory brunch? Our back room is the perfect spot! With a full AV set-up and flexible drink and menu options, we’ve got everything you need to make your event run smoothly.

Contact our events manager Leah Fritze at [email protected] to get started!

Announcing Gairah, a monthly pop-up restaurant from our head chef Zach Welle! A little intro from Zach…

Hello, my name is Zachary Welle, I am the creator of Gairah “Concept Kitchen & Bad-Assery”. Over the past fifteen years, my culinary journey has been shaped by persistence, curiosity, and a deep respect for flavor and taste, along with the concept of trying something new. I began in the kitchen as a dishwasher, learning from the ground up that every role in a restaurant matters and that great food is built on discipline and drive long before it reaches the plate. From prep stations to line service and eventually to leading as Head Chef, each step taught me not only technique, but how to translate vision into dishes that tell a story.

My cooking style is rooted in Indian fusion, using the depth and complexity of Indian spices as a foundation while drawing inspiration from cuisines around the world. I am passionate about blending cultures on the plate, pairing traditional masalas with modern techniques, harnessing smoke with sweetness, and layering bold flavors in ways that feel both unexpected and natural. Whether it is reimagining comfort food through a global lens or creating dishes that bridge continents, my goal is always to craft food that feels familiar while offering something entirely new.

I approach every dish with the belief that fusion should be thoughtful, not forced. The integrity of each cuisine remains important to me, and I strive to honor the traditions behind every ingredient while dredging creative boundaries. My menus often reflect influences from Southeast Asia, Midwest America, Latin America, and classic European technique, all tied together by the warmth and soul of Indian flavor.

As a Chef, I see food as more than nourishment; it is connection, memory, and experience between family, acquaintances, and strangers. My career has been defined by growth, from humbling watching and listening beginnings in the dish pit to leading kitchens with confidence and creativity. Today, my cooking reflects that journey: bold, refined, globally inspired, and always deeply personal.

With the help of the astounding Jennifer Lester and the warmth of Bleu Duck Kitchen I am excited to announce I will be holding Pop-up seating at Bleu Duck Kitchen this Summer! Please look at Bleu Duck Kitchen’s website https://www.bleuduckkitchen.com/ for dates and info on the events. Tickets and dining options are limited to each dinner.

It’s hot out there, you deserve something cold and refreshing!

The Scarlet Begonias 🌺 Grapefruit Gin / Strawberry / Orange

Join us on Friday for Cocktails & Vinyl at Socius Design! Treedome will be spinning records, each paired with a delicious cocktail from The Shoe Beverage Bar. We'll be there with Our Paladar serving up food!

Tickets sold out quick last time, so nab yours while they're still available!

Cocktails & Vinyl | May 29th 7-10pm | socius design shop 4 albums paired with 4 craft cocktails by The Shoe. Treedome Vinyl Record pop-up. Limited Capacity. Purchase tickets at link.

Mexican Shrimp & Grits

Queso Blanco Grits / Nopalitos Salad / Sauteed Diablo Shrimp & Peppers / Salsa Matcha - Caution - Spicy!