DuckTales Kitchen

Michael Ferry

Charming little dinner. Fantastic service and stiff drinks. The homemade lemon poppy seed cake was moist, flavorful, and light. My French toast was a little underdone in the middle, but the overall texture and taste was wonderful. We’ll be back!

Chris N (Bhaang)

We found this place because we were looking for some soup. The restaurant was very clean and homey. Some nice art was around the dining room (was also for sale from local artists). The staff was really nice, fun and energetic, you could really feel the sense of pride in the establishment. There were a few local beers on tap as well. The food was amazing, I've paid much more for much less than the delights I partook of at ducktails. I will be taking my parents here next time I visit Vancouver.

Cindi Pike

Lunch at Duck Tales (first time) this past Friday. Went on your recommendation! Wait staff was incredible, personable and treated us like old friends. The food was excellent, fresh, and not overdone. Simple ingredients elevated to something so good.. The owner had greeted us at the door and seated us. Our eating there was truly appreciated. And I'm going back very soon to work my way thru the menu. I felt as if I was having a great meal at a friend's home. THAT feeling was priceless

Old Pro Chef

I hate to rundown a mom-and-pop operation like this but, I have been there five or six times and had a real hard time getting a decent meal. This last time the clam chowder was very good. The first time it was filled with so much flour it was inedible. This time it was smooth and silky with lots of clams. I loved it. I must mention that the Chicken Cordon Bleu is halfway decent although they tend to cook the cheese right out of it and serv it a bit on the cold side I have had no success with any of the pasta dishes. The fettuccine alfredo was a greasy mess. It turns out that the pasta is way over cooked and the sauce breaks. The macaroni and cheese had a totally different problem. It had so much flour to thicken it, that it was grainy enough to polish a car with. I can't think of any other way to describe it. Their au gratin potatoes are made from shtedded (frozen?) hash browns with way too much sour cream and some cheese melted in. I found them absolutely inedible. I had some brussel sprouts that were roasted and burnt beyond recognition. The real crime was the prime rib. For some reason they felt it necessary to cut off the "flap or cap meat" as some people call it. This is the part that most of us order prime rib for in the first. I guess they just threw it in the trash because they thought it had too much fat. If you ask any connoisseur prime rib, they will tell you, that's where all the flavor is. On top of all this it was held on a countertop waiting to be ordered. It was serve just above room temperature, chewy and rubber like. The salmon was rather overdone but acceptable however the coconut shrimp order of the Frozen variety, very salty, and way over cooked. The owner was very apologetic for the quality of the food I had that night and for this I am grateful. He took it off my bill. The rest of the staff was absolutely wonderful, friendly and prompt on service. I just wish they'd hire a cook that knows what he's doing.