People get excited when a new restaurant opens in Maury County area, and Off the Duck is no exception. The day we chose to visit the restaurant was booked solid from 6pm to close. Word to the wise - call early to get a seat at the hot new ticket in town!
Located south of Columbia at 4082 Campbellsville Pike in Bigbyville, Angie Gail's opened August 10th in the building of what was formerly Sarge's Shack. What was once a simple red ranch-style building has been transformed inside and out. The new rustic exterior beckons you from the highway to pull over and, once inside, cozy booths seat large parties, while tables dot the two-room restaurant.
Angie Gail's BEFORE photo
The owner, Angie, worked as a nurse for 30 years, but has been dreaming of starting her own restaurant. "It's certainly not an easy industry to get into, " she told us. But judging from the full house by the time we left, it seems that she has found her niche. Her husband, an accountant who has clientele in the food industry, helps around the restaurant as well.
Angie said she wanted to create a warm, homey environment where people feel comfortable. Offsetting the coolness of the industrial elements are touches like mismatched vintage plates, a white dresser and chalkboard menus of the day's specials. Chef Kevin said that all of the art is original and acquired locally.
As Angie Gail and chef Kevin Sherwin gave us a tour, they described the decor as something along the line of industrial meets farmhouse elegance. It's a befitting description because the decor melds the rawness of industrial design with country chic by combining elements such as galvanized metal with wood framing and furniture.
The menu has created a new standard for "a Southern American meat and three."
Angie Gail's "Will be doing everything we can to provide awesome food with technique and creativity," said Gail. The menu featured a soup of the day, three starter salads, and four entrees to choose from. Off the Duck sampled just about everything. We started with their rich, creamy potato soup and crisp Caesar salad. The main course options we chose were buttermilk braised chicken in a white cream sauce with French green beans, filet mignon with roasted potatoes, and skillet baked parmesan spaghetti.
All menu items are scratch, made to adhere to Angie Gail's and Chef Kevin's "No Microwave" stance. From the delightful dinner we experienced, this edict is serving them well... and their patrons! The menu also includes a variety of side items and options for children as well. Dessert was certainly a treat to enjoy during our time there - German Chocolate Cake and Cherry Cheesecake capped off a fantastic evening.
To find out more about Angie Gail's visit their Facebook page HERE, and tell them Off the Duck sent you!!!