![]() Service can be a bit brusque when extremely busy, but I generally find it to be anticipatory and superb with staff trained to make food and wine pairing recommendations from the well curated wine list - both by the glass and bottle. If I adopt the "suggested gratuity", I am reducing the gratuity I would normally leave. I am of the opinion that the notation at the bottom of each check - "Suggested Gratuities" followed by 18%: $18.36 20% $20.40" is a bit tacky, although I recognize it is becoming more pervasive in higher ticket restaurants. happy hour but we could stand at a bench where servers could take our drink orders and she handed us the regular price menu, not the happy hour menu. Explore menu, see photos and read 2095 reviews: 'Second time visiting here from Seattle. I have increased my rating from 4 to 5 stars as the minor glitches in food quality have not been present on recent visits. Book now at Buck and Rider in Phoenix, AZ. RAW BAR SEAFOOD FLOWN IN DAILY ALL OYSTERS2. Our shrimp are wild-caught from the Sea of Cortez. ![]() With 4-6 oyster choices daily, I personally recommend a mixed dozen ($18 happy hour), a shrimp or six ($9 happy hour), a flute or two of Cava ($6 each happy hour) steak tartare ($9 happy hour) with a glass of cab and a stem of brut rose for dessert (check $75 before gratuity) - Uber - and a nap. HAPPY HOUR Our chefs handpick the best oysters from both East and West coast to ensure we have the freshest oysters in Arizona. I have yet to to escape lunch or cocktail hour for less than $50 per person (before gratuity) - but in fairness that includes a couple of glasses of the featured bubbly. Extensive lunch and dinner menus, and wine lists are available - expect $50 per person (before gratuity) for dinner at a minimum. The restaurant tends to fill up by 6:30 PM. The bar area is jam packed from 4-7 most afternoons with all bar stools and tables occupied, and a waiting line hovering. I've now had occasion to visit this restaurant more than a half-dozen times in the past 90 days. Buck & Rider Camelback is at Buck & Rider Camelback. The half price for food seems more of a marketing gimmick than anything else as the raw bar becomes a ghost town after the happy hour ends, and I've yet to see anyone pay the "full price" of $3 each for an oyster or shrimp $54 a pound for crab, or $36 for a small Pacific Coast lobster. Additionally, a bubbly, a red, and a white are featured at $6 each along with a variety of signature cocktails. The restaurant has a food and beverage "happy hour" from 11-7 on Monday through Friday featuring a variety of fresh oysters, giant shrimp (my favorite oxymoron), crab, and lobster, as well as a short list of cooked/prepared foods all at half the menu price. The first time I came here, my companion commented "reminds you of San Francisco and Maine, doesn't it?" She was correct. When you enter the restaurant, the minerally, briny aroma of fresh seafood lets you know you are coming into a sea food restaurant. The bar stools - upholstered wrought iron -require a body builder to pick up and move. Decor and furnishings are fresh and attractive silverware substantial, with cloth napkins. The restaurant itself was constructed from the ground up, not a redo of a previously failed restaurant. This is my favorite seafood restaurant in Phoenix.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |