If three chefs wanted to abandon their basement kitchen and tinker around with jars and ferments and natural wines in an airy space, the result would look a lot like Little Duck Picklery. The restaurant was an experiment for the owners, and it’s a delightfully unexpected dining experience for the guests. Jars of pickles, fizzing kombucha, and vinegars line the windows; many of the contents perk up the dishes. We recommend gorgonzola and pickled quince for a (somewhat) light meal, saffron fettucine with bone marrow and butter for something more substantial—all washed down with biodynamic wine. Little Duck Picklery is the baby sister to Raw Duck and Duck Soup and is the immediate favorite. Take a spectator seat by the bar to watch the chefs at work, or commandeer a window seat for a breakfast sampling of the house-made tinctures and elixirs with a bowl of granola.

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