The mussels are light while the broth is hearty, creating the perfect balance.īuck & Rider is riding the wave of success. Steamed to perfection, the mussels are served swimming in a chorizo and white broth with thick slices of rustic sourdough to soak up every drop of goodness. In fact, I’ve been thinking of them ever since. Once I dug into the pan-roasted PEI mussels nothing else mattered. I’m a “save-the-best-for-last” kind of foodie, and for good reason. These petite puffs of heaven are great for sharing as an appetizer, too. Lightly dressed cold-water lobster is layered on top of toasted, buttered rolls for a deconstructed, picture-perfect meal. So the mini Lobster Roll “Nik Niks” was the next selection I made. In my opinion, lobster is a must-have component to any sea faring experience. From pan-seared scallops and sushi grade white fish ceviche to sea bass sandwiches and grilled salmon, it will be quite some time before any true seafood fan runs out of new combinations to try. The main menu boasts an impressive variety of surf and turf combinations, from such selections as USDA Prime cuts of ribeye, New York strip and filet mignon, which can be ordered alone or served with your favorite seafood accompaniment. Starters and cocktails were easy enough, but it was time to cast my net in deeper waters. Left to right: Mini Lobster Roll Nik Niks, The Buck & Rider and Mer Blue oysters and Pan-Roasted PEI Mussels. There’s a healthy dose of jalapeño mixed in too, so I planned ahead and paired it with a Tequila Sunrise. As the house signature dish is a creamy concoction of crabmeat and potatoes, served with watermelon radish, Belgian endive, and “everything” crackers for dipping. If you’re not quite ready to go raw, the deviled crab dip makes for an equally delicious seafood starter. And, perfect for an oyster newbies, the Mer Blue was mildly briny, easy to eat and absolutely addicting. The Buck & Rider oyster was crisp, moderately briny and even a little bit sweet. My oysters, which arrived perfectly shucked and served over ice with hot sauce, cocktail sauce and horseradish. Luckily, Buck & Rider has options ranging from mild to extra briny, making this a perfect place for “raw” beginners and experts alike. But, looking at the surrounding tables, it was clear that they were not to be passed up. So fresh, that there isn’t even a freezer on the premises.įeaturing a selection of seasonal raw oysters, such shellfish as jumbo gulf shrimp and Alaskan king crab and an assortment of sushi rolls, the raw bar was the perfect first stop on my maiden voyage.Īs much of a seafood lover as I am, I’m embarrassed to say that I had never had raw oysters before this visit. Buck & Rider has its offerings flown in every morning from around the world, and served the same day. And by fresh, I mean to say the absolute freshest seafood you can get in Phoenix. Separate from the main menu, this menu changes daily (yes, daily!) and is stamped with the day’s date to reflect the fresh selections customers can choose from. Here, seemingly endless amounts of lobster, crab and, of course, oysters are chilled over ice and ready to be shucked. Dive deeper into the restaurant to discover the centerpiece, and main attraction, of Buck & Rider: Abby’s Oyster Bar. Then, upon entering, the desert seems to melt away as you find yourself in a building inspired by a swanky beach town along the Australian Coast. As for the elements of spring, visitors are greeted by a garden of colorful flowers in bloom and lush greenery that provides both ambiance and a backdrop for anyone dining on the perfect patio.
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