Canard

"In an Instagram reel by local fast-food enthusiast and former Simpsons showrunner Bill Oakley, star chef Gabriel Rucker revealed that the steam burger is the reason for Canard’s very existence. Inspired by White Castle sliders, Rucker first made the dish for staff meals at his legendary French restaurant Le Pigeon next door. The American cheese-crowned burgers were such a hit that he decided to build a restaurant around “oysters, steam burgers, and Champagne.” Now, no meal at Canard feels complete without a burger or two." - Ben Coleman, Eater Staff

"At the circular bar fronting this intimate Burnside spot, visitors order glasses of globetrotting reds and restrained-but-still-expressive skin-contact blends, waiting on plates of foie gras dumplings, appetite-whetting oysters, or Canard’s signature bite-sized steamed burgers. Celebrated sommelier and wine director Andy Fortgang curates an impressive selection of both domestic and European wines, with a tight but mighty glass pour selection and a lengthy bottle list. Fortgang has a penchant for French wines, and Canard offers many by the bottle; however, Oregon pinot-heads will appreciate the bar’s selection of “hometown pride” pinots. Guests who are particularly enamored with Fortgang’s taste can purchase bottles at Flor Wines, an excellent bottle shop from Fortgang and Sergio Licea, formerly of Little Bird Bistro." - Zoe Baillargeon, Alex Frane

"This intimate spot from the Le Pigeon team reminds us of a Parisian wine bar because of the incredible small plates and eclectic wines by the glass. Except nobody who’s hanging out and having dinner at 10pm in the 11th arrondissement would be eating the kind of food you’ll find here. We’re talking about classics like oeufs en mayonnaise, sure, but also fanciful bites like duck “Spam” musubi. Canard is small on space but big on charm, so it’s best for solo diners who want to hang out on a window-facing bar stool or couples kicking off their evening at one of the banquettes that line the wall. Food Rundown photo credit: David Reamer Steam Burgers We don’t have White Castle in the Pacific Northwest, so these sliders with American cheese, pickles, and mustard (yes, White Castle uses ketchup) will satisfy any craving for fast food. During Happy Hour (Monday-Thursday, 4-5pm), these haute snacks are $4 each. Duck Stack This over-the-top creation of pancakes topped with a duck egg and smothered with gravy has practically become Canard’s most internet famous dish. It’s wonderfully indulgent, especially if you add the optional seared foie gras for $20. Wagyu Steak Tartare This dish changes seasonally, but the substantial mound of chopped raw beef might be served with almonds, dried apples, truffle lime aioli, and housemade bbq chips. It’s a nice change-up from the textbook steak tartare." - Krista Garcia

"This intimate spot from the Le Pigeon team reminds us of a Parisian wine bar because of the incredible small plates and eclectic wines by the glass. Except nobody who’s hanging out and having dinner at 10pm in the 11th arrondissement would be eating the kind of food you’ll find here. We’re talking about things like the duck stack—pancakes topped with a duck egg, smothered with gravy, and topped with an optional slice of foie gras—and the delicious mini steam burgers, Portland’s answer to White Castle. Canard is small on space but big on charm, so it’s best for solo diners who want to hang out on a window-facing bar stool or couples kicking off their evening at one of the banquettes that line the wall." - krista garcia

"Though Canard, a wine bar with French-themed small plates, may not be the first place that comes to mind when Portlanders are craving a burger, these steam burgers are decidedly different than most in town and very special. Gooey and cheesy little gems are an upgraded version of the ones found at White Castle, and once built on Franz rolls and topped with cheese and spicy relish, pair wonderfully with the French wines and cocktails on offer. The move here is to spring for the extra-crispy and herbaceous $8 garlic asiago fries, which come with a zesty chermoula ketchup for dipping." - Rebecca Roland, Janey Wong, Ron Scott