Cuisine:

• American
• New American
• Diner
• Family
• Barbeque, Grill
• Contemporary

Duck Club Description:
Spotless bay windows frame the Monterey Bay sanctuary where sea otters drift and dolphins swim. Inside, what was once an elegant restaurant appears to have rusted---literally. The décor is rust-colored, as are the servers' shirts. The open kitchen has a marble countertop where copper-colored heat lamps radiate red neon and where chefs with too-tall paper hats hint at a bygone buffet. Applause to chef James Waller for heeding the Monterey Bay Aquarium's Seafood Watch guide and serving only what's sustainable. Tuna finds its way into a sushi roll carved from asparagus. Waller incorporates fruit into many of his preparations: mango sweetens up a seafood salad that doesn't need sweetening, presented with more mango in the form of a dipping sauce. He also (oddly) pairs seared tuna with a "drizzle" of pomegranate, caramelized carrot purée and shimagi mushrooms. Minted blueberry or blood orange sauce dot the fish and meat preparations. We preferred a simple order: the Angus burger with fries and chipotle ketchup.


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