And while seafood is the name of the game, there's no reason a New York strip ($36) ordered medium-rare should arrive medium-well and - no hyperbole - completely unseasoned. Hong Kong-style halibut ($32) is similarly misguided, a perfect piece of fish splashed with a sauce so heavy with vinegar that it makes everything else on the plate inedible. Even so, the choice might be forgivable if the sauce had some oomph and did more than merely name-check its inspiration. A trimmed fillet with perfect grill marks looks pretty when set atop stewed tomatoes rather than cooked with them, but it doesn't taste half as good as a whole fish that's smothered in the same and roasted in foil. Kitchen misfiresīlackened redfish Veracruz ($27) is a textbook example of style over substance. Mains are a mixed bag, but when the two strongest entrees at a seafood restaurant are the juicy, rosemary-scented chicken thighs ($22) and the skillfully crafted Radio Milano pasta trofie ($23) that's the very definition of a backhanded compliment. Review: The Yacht Club in Phoenix is lost at sea And deliciously flaky smoked trout ($15) is lazily tossed in a salad with predictable bedfellows and a dressing so bereft of acid that it might as well not be there. In contrast, the king crab salad ($18) is a Thai-style feint with the requisite components but none of the punch. Crispy brussels sprouts ($10) are beautifully blackened, but served with a goat cheese "dipping sauce" so thick it makes dipping impossible, and they swim in a pool of apple gastrique with a sweetness so overpowering that it knocks out the vinegar's teeth. Though not immune to minor miscues, servers are cordial when they're not downright charming, and the front-of-house staff ably manages crowds in a town where diners tend to abhor waiting for tables. Meanwhile, a spacious patio overlooks Camelback Mountain and a circle drive that's one red carpet shy of a Hollywood premiere. An understated and gorgeous pass - little more than an oblong wooden table - leaves the kitchen fully and unashamedly exposed to the dining room, floor to ceiling. The swanky new building has an eclectic, contemporary vibe, where crystal chandeliers, geometric pop art and quilted banquettes comfortably cohabit in a vaulted room that's lively without pushing into loud. Rest assured, Buck & Rider is a vibrant scene. With this new venture, Lynn has fixed his gaze on Camelback Road and 44th Street, ground zero for a restaurateur's arms race where The Henry, Steak 44 and now Buck & Rider vie for dining dollars with sleek compounds that sell the scene as aggressively as the cuisine. The Buck & Rider also serves both alcoholic and non-alcoholic drinks.Though anyone could be plausibly cast as David next to Sam Fox's Goliath, Lynn brings more than a sling and a rock to the fight, having built his business on a carefully balanced formula of stylish build-outs, tight service and crowd-pleasing menus. For anyone that is not quite ready to experience the raw oysters, the Buck & Rider signature dish which consists of a creamy mixture of crabmeat, potatoes, and served with watermelon radish would make an excellent alternative. The Mer Blue is also just as good and can suit a newbie. Buck was determined to share his love of Cowboy Western Music. ![]() Buck and the music he loves represent a cherished era unique to the History of America that will endure forever. He is the founding member of his Riders of the Purple Sage est. The Buck & Rider oyster plate is the most popular offering on the menu as it is a perfect fusion of salty and sweet. BUCK PAGE is a legend in the music industry. How They Serve?Īll the oysters are shucked and served over ice alongside a side option of cocktail sauce, hot sauce or horseradish. If you have never sampled raw oysters before, you should consider stopping by at Buck & Rider as they have all options ready that range from mild oysters to extra salty ones to accommodate an inexperienced customer. On offer is a selection of seasonal raw oysters, which are quite popular with regular patrons. Buck & Rider is so serious about the freshness of the seafood that is served that there is no freezer inside. All the seafood used that is not available in Phoenix is flown in every morning and is used to completion on the same day.
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