From chef Matt Jennings: “You had me at the name Duckfat. Rob and Nancy Evans’ award winning restaurant Hugo’s, found a little sister in the opening of their gastro-deli Duckfat, in 2005. Rob, the winner of the 2009 James Beard Foundation Best Chef Northeast award, is a chef’s chef.

The goal? Bringing the same technique-driven and European inspired, locally sourced cuisine, to a level that all people, regardless of preferred price point, could love. While Hugo’s might have a ‘Dashi Simmered Beef Short Rib’ on the dinner menu, at Duckfat, you will find the rustic and simplified alternative: a house made meatloaf sandwich with pickled red onion, gruyere and horseradish mayo. Umm, yes please.

But, as can be discerned from the name, you are really here for something cooked in duck fat. Luckily for you, there is only one option: hand cut, Belgian-style French fries. Fried in…umm...you got it- duck fat.

While it should be noted that a ‘large cone’ is designed for sharing, I’ve been known to knock down a whole one on my own. Are you of the condiment persuasion? Truffled ketchup, curry mayo, local Raye’s mustard and even a heart stopping, liquid love sopping, duck fat gravy. Praise the lard. You’re in duck fat country.”