Find a Restaurant

Blue Duck Sandwich Company

  • Cuisine: ,
  • Alcohol: BYOB
  • Meals Served: Brunch, Dinner, Lunch
  • Price: $$
  • Accepts Credit Cards: Yes
  • Hours: Tuesday - Saturday: 11 am - 10 pm Sunday: 10 am - 3 pm, 5 pm - 10 pm

Latest About Blue Duck Sandwich Company

Burger Brawl Tickets Now On Sale

Burger BrawlOnce a year there comes an event so big and so meaty that attendees must prepare themselves far in advance to consume so much beefy goodness. Which is why we’re warning you now that tickets are on sale for the Fifth Annual Burger Brawl at Xfinity Live on June 14.

Sixty contestants from restaurants all over the city will fight to be named the best burger, and for the price of a ticket, you get to try all of them, after which you’ll cast your vote for your favorite.

The doors open at 3 p.m. on the 14th. Tickets to the event are $35 for the tasting, one vote and a complimentary alcoholic beverage. If you want to ensure you get a taste of every restaurant without long lines, you can pay $100 for VIP tickets, which will get you in the door an hour early, and also gives you access to the VIP lounge during the event.




Reigning champ Blue Duck Sandwich Co. will be there to defend their title against veterans like Barbuzzo and Lucky's Last Chance and newcomers like P'Unk Burger and Lo Spiedo.

Foobooz's own Art Etchells--meat connoisseur and diner extraordinaire--will be among the judges for the event, so you can be sure that only the juiciest will come out on top.

To purchase your tickets, click here.

Fifth Annual Burger Brawl [Official]

About Last Night: Masters, Cooking Masterfully


open-stove-blue-duck-grubhouse_8997589788

The story line of Open Stove XXXIII is an odd one: For the first time, the competition was comprised of two graduates of the COOK Masters Program: Christopher Ritter of The Grubhouse and Kris Serviss of Blue Duck Sandwich Company. For those of you who don’t know, the COOK Masters Program is an annual, free instructional cooking series at COOK, taught by some of the country’s biggest culinary names, for students who are truly passionate about pursuing a professional career in the restaurant industry. So we took two people who’ve graduated from the program, put them up against one another, and watched them fight it out.

Weirdly enough, one of them brought an orthodontist as his sous.




Read more »

Two Bells for Blue Duck Sandwich Co. in Northeast Philly

blue-duck-sandwich-co-940
Craig LaBan ventures to Northeast Philadelphia this week and finds Kris Serviss (COOK Masters alum) and Joe Callahan’s Blue Duck Sandwich Co., a BYOB that’s waking up the neighborhood.

[W]hile Serviss plays with ingredients that would be at home on any trendy Center City menu – black garlic, sunchokes, crispy tri-color cauliflower (very loosely inspired by Zahav) – the core items here are simply the kitchen’s whimsical updates to familiar comfort flavors. They up the savor quotient on the classic blue-plate special with meatloaf made from wild boar (delicious, though it could use a little more softness) and earthy, sweet mashed parsnips. Tender gnocchi play sweet on spice, swapping sweet potatoes for the usual white spuds, and adding the hot spark of shaved jalapeño rings to the nutty gloss of sage brown butter.

Two Bells – Very Good

Blue Duck Fills the Bill in N.E. Philly [Philadelphia Inquirer]
Blue Duck Sandwich Co. [Foobooz]

« ALL POSTS ABOUT Blue Duck Sandwich Company

Blue Duck Sandwich Company on Facebook