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.
Results 1-2of 2 Reviews
Newton, New Jersey
June 2, 2005
From journal Weeklong Adventure in Utah
Cleveland , Ohio
August 30, 2001
From journal Moab - Headquarters for Red Rock Fun