This downtown Szechuan and dumpling restaurant took over the failed First National Taphouse last year—the logos for the old place are still on the tables—and has since been quietly putting out the most consistently great soup dumplings in town. The pork and shrimp are served up in a basket of nine for $10.95, with great flavor and very little clunk in the dough wrapping. But don’t ignore the other dumplings on this absurdly huge menu. My heart has been claimed by the pan-fried pork buns for $10.95—six mounds of crisp shell encased around juicy and gingery pork—and the surprisingly juicy and unusual lamb dumplings for $9.95.
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