Duck Duck Goat is Chef Stephanie Izard's third restaurant with Boka Restaurant Group, inspired by the Chinese American restaurants and recipes she grew up eating. The menu runs on hand-pulled noodles, house-made dumplings, wontons, and spring rolls, alongside dishes diners keep coming back for: Peking duck, goat preparations, jiaozi, scallion pancakes, and dim sum.
In warmer months, the restaurant opens a baobing bar serving shaved-ice sundaes in flavors like chili crunch and mango. The dining room is set up in the West Loop's Fulton Market District, with private and semi-private space available for events alongside the main restaurant.
In warmer months, the restaurant opens a baobing bar serving shaved-ice sundaes in flavors like chili crunch and mango. The dining room is set up in the West Loop's Fulton Market District, with private and semi-private space available for events alongside the main restaurant.