Bryce Gilmore, the chef at Odd Duck, carved his own path to success working in restaurants across the nation, where he developed a cooking style that celebrated rustic food and bold flavors. At the same time, he built close connections to farmers, and became an advocate for snout-to-tail, all-animal cookery. Odd Duck first opened in a trailer and got rave reviews though it closed in 2011. It has now been revived as brick and mortar version of the same. Here, Gilmore's technique proves edgier than before, with a fearlessness and creativity perhaps gleaned from his dynamic successes. His changing plates include Grilled Cow Tongue, served with deviled eggs, beets and pickles. He’s been twice nominated for James Beard awards, received Food & Wine's Best New Chef nod, and been recognized by GQ magazine.