Playing on the meaning of the marine term “buck and rider” as a pair of intertwined crabs, the ampersand directly hugs the word “Rider” when the words of restaurant name are stacked one above the other. Pan-seared loup de mer, house tartar, lettuce, tomato and pickle on a poppyseed rollĭid You Know: Buck & Rider or Buck &Rider? Yes, the ampersand matters. Iceberg lettuce, egg, heirloom tomatoes, olives, KILLER Louie dressing topped with fresh Dungeness crabĬrispy rice topped with #1 Ahi tuna, avocado, sesame and spicy aioli It is grainfed and aged between 25 and 35 days providing maximum flavor and tenderness. Our beef is breed specific Black Angus and comes from the Midwest. Sushi offers a variety of flavors and textures, with the Baked Yuzu Crab Roll - blue crab and spicy tuna - encased in white soy paper instead of the usual black nori seaweed.īuck & Rider Scottsdale also features event space at the south end of the building, with its own private entrance, creatively designed to accommodate two separate parties but with a flow-through that allows it to work for a single large party. Buck & Rider proudly serves Certified Angus Beef. Always popular are the Baja Shrimp Ceviche made with Sea of Cortez wild shrimp, Ahi Tuna Crispy Rice with a spicy aioli and Smoked Trout Dip made with Ducktrap Farms trout. Like its Camelback counterpart, the north Scottsdale location offers a menu that rounds out its seafood dishes with a few choices of steak, ribs and chicken as carefully sourced as the seafood from small producers around the world. All content is posted anonymously by employees working at Buck & Rider. This is the Buck & Rider company profile.
The one in back serves more as cocktail lounge where guests can order drinks and small plates Adirondack chairs are wisely designed with wide, flat arms that offer a convenient resting place for whatever refreshment was ordered. Glassdoor gives you an inside look at what its like to work at Buck & Rider, including salaries, reviews, office photos, and more.
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The front patio offers the full dining experience. Interior design evokes old seafood canneries, while the patios - one enclosed by a split-rail fence, the other within a low stone wall - give a sense of rocky coast, with rough sandy floors and expanses of weathered wood. Additional features to enjoy at the Scottsdale restaurant are a sit-down sushi bar and a wide-open exhibition kitchen - and, just a few steps along an interior hallway and in vibrant contrast to the generally muted atmosphere, a colorful depiction of a tilefish from noted textile artist Frances Rodriguez. Iconic Valley Seafood Oasis of the Desert Debuted December 23. And the raw bar also, again, is a central attraction. BUCK & RIDER OPENS HIGHLY ANTICIPATED NORTH SCOTTSDALE LOCATION.
The signature rotating flat board holds a prominent position in the dining room to announce each day’s selection of freshly flown-in seafood.
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