Hidden Gems: Meet Jason Sawicki of Black Duck

Today we’d like to introduce you to Jason Sawicki.

Hi Jason, we’d love for you to start by introducing yourself.
I’ve been a chef in Minneapolis my entire career. I started out as an intern at Restaurant Alma and worked there for about four years, during which I experienced the process of the restaurant winning a James Beard Award.

After Alma, I partnered with my friends Ben Rients and Travis Serbus to open Lyn 65, and together we later launched a food truck called Wyn 65.

In 2018, I teamed up with my friend José Alarcón to open Popol Vuh and Centro, where I served as Culinary Director. After the restaurant was named to the James Beard semifinalist long list for Best New Restaurant, I felt ready to pursue a project on my own.

I secured a building and prepared plans for a new restaurant slated to open in 2020, but when SBA loans were halted in March due to the pandemic, everything stalled. To stay active, I contacted the buyer of our first food truck and arranged to rent it back while I commissioned a new food trailer.

That’s how Fare Game began, operating on the same site where I had hoped to open my restaurant. I worked with a company in Texas that built food trailers in Mexico and had one made within my budget. In January 2021, I drove 1,200 miles to pick it up and bring it back to Minnesota, outfitting it with the necessary equipment to meet code. I ran Fare Game while continuing to refine the design and scope of the restaurant.

By October 2023, financing was finally approved and construction for Black Duck began. At that time, I was still recovering from a hit-and-run accident that left me with ongoing pain, so I balanced limited hours at the food trailer with helping my friends Gustavo and Kate Romero at their restaurant Oro by Nixta, eventually transitioning there full time in front-of-house and pastry work while preparing to open Black Duck.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The service industry is demanding, with new challenges every day. I value those difficult moments because they shape perspective and allow you to build your brand with greater intention.

Alright, so let’s switch gears a bit and talk business. What should we know?
My cuisine reflects my journey. As a first-generation Polish-American, you’ll find pierogi and paczki woven into the menu alongside other influences. I’ve also had the opportunity to work with many incredible local Mexican chefs, and I admire how that cuisine makes use of America’s diverse food pathways—our mole highlights seasonal ingredients in that spirit.

Duck is another cornerstone of our menu, showcasing its versatility as a protein. We always feature it as a wood-fired entrée using locally raised Wild Acres ducks, and we also serve a duck burger, with the option to add a housemade duck egg and duck bacon.

Beyond the food, we aim to be a welcoming gathering place in our quiet corner of N.E. Minneapolis, with a spacious patio in the summer and a warm wood-fired hearth for guests to enjoy in the winter.

What do you like best about our city? What do you like least?
I love how interconnected and culturally vibrant Minneapolis is, and I’m proud to be part of this city. My only frustration is the road construction, which I know is necessary and important, but it can make getting around a challenge at times.

Contact Info:

• Website: https://www.blackduckmpls.com
• Instagram: @blackduckmpls