Description: Buck’s Grill House sits just north of downtown Moab. This restaurant is a little more expensive than most in town, but it is well worth it. While out on the trail, we heard that Buck’s had the best steaks in Moab. While we did not give them a try, we had to agree that this was the best dinner we had during our week’s stay.
This place is always busy, so be prepared for a little wait before you eat. Dining is available indoors or out. The porch/patio overlooks the parking lot, but is pleasant enough on a warm evening. Inside, the whitewashed walls are decorated with cowboy art, most of which is for sale. The furnishings are plain – dark wood tables and simple chairs.
The main menu here falls into three categories: Southwestern, Grilled Steaks and Buck’s Specials. Each of these has a gourmet twist. The Southwestern selections included Pesole, a traditional Mexican pork and hominy stew, Duck Tamales and Buffalo Chorizo (Sausage) Tacos. The variety of steaks is matched by the possible "styles". You can have them with topped with black onion gravy, smothered with soy sauce glazed mushrooms or rubbed with spices and BBQ butter. We both found Buck’s Specials to be the most appealing. The Roasted Pork Prime Rib came with a wonderful apricot chiptole sauce and garlic mashed potatoes. Sun Dried Tomato Pesto Linguini satisfied a hankering for great pasta. Another standout was the Smoked Chicken Quesidilla served with caramelized onions and goat cheese. We found this in the "Starters" section, and split a single order. Those wishing for something on the lighter side might want to order these as a main course.
The Chef, Tim Buckingham, is a native of Moab who traveled to California for culinary school and later returned to his hometown to offer "quality food in an enjoyable atmosphere". One visit and you will know that he has succeeded on both fronts.
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