The Duck

What separates a restaurant that lasts from one that becomes a ghost venue often comes down to basics that don't photograph well. The Duck's approach to food—sourcing ingredients, consistency across shifts, staff training on how to plate and present—reveals something about whether someone actually cares about standards. A decent restaurant knows its limitations and sticks to what it can execute well rather than chasing trends. Kitchen discipline matters: mise en place done properly, temperatures checked, seasoning tasted before the plate goes out. Front-of-house competence is equally real—staff who know the menu, recognise regulars, handle complaints without defensiveness. These aren't glamorous details, but they're what you notice after eating somewhere three times. The difference between a place you return to and one you avoid usually isn't inspiration; it's whether someone is genuinely attentive to detail or just showing up.