With the appearance and sensation of a 19th century New York City eatery, the Black Duck’s warm ambiance is a product of the cozy working fireplace, alabaster bar, live jazz, Sunday night James Bond movies, hardwood floors and French doors opening to outdoor seating.

Only the freshest and finest ingredients that can be found are used at the Black Duck. Chef Hector Tice honed his skills and shaped his passion for preparing food working as a cook in some of New York City's busiest fine dining restaurants such as Tribeca Grill, Layla, and Icon (a part of the W Hotel in New York City).

Some of Chef Tice’s signature dishes are the Black Duck Surf and Turf with Sesame Crusted Wasabi Tuna and Espresso Rubbed Filet Mignon; Roasted East Coast Halibut with Sweet Corn Risotto, Sautéed Spinach, and Orange Beurre Blanc; Seared Sea Scallops with Sautéed Black Grapes, Toasted Almonds, Shallots, and Port Wine Reduction.

The restaurant serves breakfast and dinner, and is open seven days a week, featuring live Jazz on weekends.

Named in honor of the rum running boat, the Black Duck which was involved in a notorious incident in 1929.  The vessel was smuggling “hooch” off the coast of Newport, Rhode Island, when it was engaged by a Coast Guard patrol.  A number of the Black Duck’s crew died in the shooting and the incident caused a public outcry. The resulting congressional hearings eventually helped bring prohibition to a close in 1933.  The main restaurant dining room commemorates naval history with a collection of original artwork of famous warships and their battles.

For more information please visit our website http://www.blackduckny.com