“As we look to the next era of growth and strategically unveil every new Buck & Rider in the most thoughtful locations, each will showcase an individual identifying look and inspiration, while equally maintaining our commitment to flying in the freshest seafood from around the world every single day, our impeccable service, hospitality and menu selections Buck & Rider has become known for.” “We could not wait to bring the nostalgic Buck & Rider coastal dining experience to the backyard of all of our continued loyalists in North Scottsdale, who have been driving across town to see us at the Camelback location for years,” says Adam Strecker, CEO of Buck & Rider, in a press release. Its popular raw bar is also time-stamped and updated to reflect the best fish and oyster selection flown in from around the world.ĭiners can expect a similar menu to that of the Camelback location, with a tempting cocktail list, a fantastic happy hour and favorites like Baja shrimp ceviche, Ahi tuna crispy rice and smoked trout dip. The space will comprise three private dining rooms, a 10-seat sushi bar, an open kitchen and two patios that bridge the indoor and outdoor connection. restaurant comes in at twice the size of its original location in Phoenix and is inspired by the old seafood canaries on the West and East coasts. The eatery will open for daily happy hour and dinner service, with brunch and lunch rolling out mid-January.īuck & Rider is set to open on the southeast corner of Scottsdale and Mayo at The Shops at Chauncey Ranch. Known for its super-fresh seafood and one of the Valley’s best happy hours, Buck & Rider is set to open its second location, this time in North Scottsdale, on Dec. The opening of the new location is about a year out and the plan is to have a celebratory grand opening, inviting the local community to enjoy the full Buck & Rider experience, the press release stated.įor more information on Buck & Rider, visit. We utilize the freshest and most immaculate ingredients and apply exactness in cooking so that interference with the natural elements of the food is minimal and truly celebrate the ingredients.” “We’re eager and enthusiastic about sharing our unique and genuine vision with even more Arizonans. Our goal has always been to bring the freshest seafood possible to Phoenix,” said Emily Collins of LGO Hospitality. “Opening an authentic Buck & Rider location in Scottsdale gives us the ability to share our vitality, vim and vigor with the local community. It will feature a full patio with outdoor bar with architecture by prominent local architect Cathy Hayes the building inspiration and direction will be driven by the location. The north Scottsdale location will reflect the Buck & Rider style that continually attracts a young-minded discerning crowd that understands authenticity. Some of the things guests can expect from happy hour include a full signature cocktail list and a premium well drink program.ĭrinking food includes Voodoo Fried Rice, Baja Shrimp Ceviche, Steak Tartar, Ahi Tuna Crispy Rice, Hand-Rolled Sushi and Smoked Trout Dip. In addition to serving lunch and dinner, Buck & Rider will have its happy hour (including the famed Abby’s Oyster Bar) and brunch with live music. The restaurant’s steak program will feature LGO Reserve beef, which is the first in Arizona to be awarded a private label USDA certification. All fish is cut in house and fish and oysters are rotated throughout the day. Seasonality, weather conditions and fishermen skill drive the menu on a daily basis, the press release stated. The restaurant maintains close relationships with fishermen and farmers with no middlemen since everything is flown in directly from the east, west, and Gulf Coasts. Known for flying in seafood fresh daily, Buck & Rider has earned high praise since opening its doors in 2015, according to a press release. The team at LGO Hospitality has announced that its Buck & Rider restaurant is coming to the southeast corner of Scottsdale Road and Mayo Boulevard in the shops at Chauncey Ranch.
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