Combining Vietnam and Texas in the best way since Dat Nguyen, and just now out of preview mode, Ducks is an adventurous new EVill joint that looks like someone opened a lunch counter in a really awesome barn (vaulted ceiling, seating at a shiny white-tiled bar, and raw everything), and whose BBQ features a healthy dose of Vietnamese influence thanks to the dude who used to serve Susan Sarandon crab cakes at SPiN.
All drinks and food fittingly have a smoky tinge to them, including the centerpiece brisket (marinated in apricot preserves, injected with palm sugar, fish sauce, and chili paste with a "giant syringe", then slow-smoked over Texas oak), and Malaysian shrimp sauce-marinated pork belly ribs with a ton of "sweet & spicy depth", or what you call Baby Spice when she reads Proust. Further eats include Blue Point oysters topped with kaffir-ham granita (quite awesome translation: shaved ham ice), crispy fried pig ear lettuce wraps w/ Lingham's hot sauce (very popular in Malaysia!), and chicken wings w/ hickory smoke & jerk rub, something the 8th-grade you will be extremely excited about.
Drinks stay on theme with brews that get barrel-aged in-house (one of the partners is also a Chelsea Brewing honcho), smoky liquors (mezcal, whiskey...), and cocktails employing homemade syrups, like the Coco 'ti Punch w/ kaffir lime, Thai chili pepper, coconut, and rum that's aerated and sprayed into a glass like whipped cream, which Texas football fans who've seen Varsity Blues know represents T&A more than A&M.