They have an incredible menu made up of farm-fresh, locally grown, and foraged ingredients. While you’re waiting for food, kids can play with trucks in the rocks, stand up, and move around. Sour Duck Market has QR codes on each table where you can order/pay/tip, so you don’t have to worry about keeping bums in seats for too long. And while you probably won’t want to try enjoying a fabulous dinner at Odd Duck with your toddler (it’s a bit too upscale for little ones), Sour Duck is a great alternative.

Sour Duck market is the sister restaurant to Odd Duck, arguably the most popular farm-to-table restaurant in Austin. It’s a big outdoor space with picnic tables and a gravel floor. Postscript, 11/17/13: For a down-home, less expensive alternative to Hopdoddy’s, I’d also like to give kudos to Wholly Cow (downtown and South Lamar) for making grass-fed burgers (request Udi’s gluten-free buns) and for their awesome Fit Cross Paleo Burger, served with portabello mushroom caps in place of buns! Both made with local, grass-fed beef.It is a great big outdoor space, with really unique and authentic Austin food, a locally sourced menu. I’m not a big meat or burger eater, but it’s great to know I can indulge occasionally. The Buffalo Bill burger (using bison from Thunderheart Bison, South Texas) came with blue cheese, apple-smoked bacon, “Frank’s hot sauce,” and “sassy sauce.”Īll I can say is that it was delicious, and it feels so great to know I won’t feel ill. Toasted! And it actually had some flavor, too. That, my friends, is a gluten-free bun, and it was light and kind of crispy on the outside. I’d read reviews about how good their burgers were and that they offered gluten-free buns. I ate lunch with my daughter at Hopdoddy’s, a fairly new and very popular Austin restaurant on South Congress that offers a variety of burgers on a variety of buns - including gluten-free. (Toasting it is the only way to make it palatable, in my opinion.) It was good, but I still missed being able to just go out to a burger joint and eat a burger. Then I’d make them at home with ground bison patty and toasted Ezekiel bread made from sprouted grains, which my body tolerates. (Burgers and pizza.)Ī couple of times I craved one so badly, I went out and ate one, gluten bun and all, and paid the price for satisfying my craving, which was several days of digestive upset and not feeling too well. Not that they were ever a mainstay of my diet, but when you can’t have wheat, you find out what you miss.

So being an all-American girl raised in Texas, I missed eating burgers. I did learn, though. Over time, I learned that I can handle maybe a quarter teaspoon of wheat (such as dusted on blackened fish) without problems. I changed my diet drastically, although it took time for me to really accept that if I ate that piece of pizza, I’d feel bad and “pay for it” later for a few days. I learned this five or six years ago, and after going without it for a couple of months while on a strict diet to clear excess candida, I noticed a very unfamiliar feeling - I felt, well, well, and I had hardly any fatigue, digestive issues, or feeling like my mood and energy level were on a roller coaster ride. I’m not sure I’ve mentioned this, but my body does not digest wheat well at all.

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