Have a Happy & Healthy New Year! - the Parklander

RESTAURANT REVIEW
By Charles Marcanetti
BUCKY’S BAR-B-QUE
A friend of mine is the Public Relations person for Bucky’s Bar-B-Que, so,
when she asked me if I would review it, I reluctantly agreed. Sure, it’s a
restaurant (located at 1198 N. Dixie Highway in Boca, 561-750-5421) but
I always choose my own subjects. What’s the difference? Well, if it was a
lousy review she’d get fired and I’d never hear the end of it. She wasn’t worried
and that worried me. She knows I don’t pull punches, yet she simply
smiled and told me to bring it on.
Now I can report that I was set-up. All her boasting and bragging about the
quality and portion size was the truth. All her carrying-on about the fantastic
service and ambiance was the truth. Her ballyhooing about the owners wasn’t
“kissing-up”, it was gospel.
The one deceiving thing about Bucky’s Bar-B-Que is the name. It is no
more of a stereotypical Bar-B-Que than Bentley is a stereotypical car (would
that it were). Don’t miss this restaurant!
The owner (one of two) is, you guessed it, Bucky, a recent Parkland resident.
He is a mix of flamboyant and subtle. He greets his guests with a professional
confidence that says, “try everything”. We just about did.
The corn bread is more like a moist corn cake and if it weren’t for the
onslaught of tons of incredibly delicious food one could almost be satisfied
with just this. There is also a choice of more than sixty great wines, most of
which can be ordered by-the-glass. Of course, there is a selection of beer and
soft drinks.
Now, to the serious stuff. The finest appetizer served anywhere, in any
restaurant, at any price is the Smoked Salmon Fish Dip with Homemade
Dressing. It is remarkable and made more remarkable when you learn that the
salmon is smoked “on premises”, which is less remarkable when you learn that
ALL the smoked products (meats and fish) are smoked “on premises”. The
Jumbo Buffalo Shrimp are really “jumbo” and wonderfully sweet and succulent.
The Queso Fundido with Blue Corn Chips is worth the adventure and
will become one of your favorites.
78 JANUARY 2007
The Featured foods that we sampled and cannot recommend highly
enough are the Carolina Pulled Pork Sandwich, Chimichurri Steak Salad,
Beef Ribs, Grilled Rib Eye Steak and the Honey Bar-B-Que Glazed
Salmon. The pulled pork was moist but not dripping with sauce
(as is altogether too common) and while it IS a sandwich it is a real dinner
portion. The Chimichurri covers the entire salad like a hat, letting the
juices infuse the fresh-daily salad. By far the best steak of its type in all
of South Florida is the Grilled Rib Eye. Bucky spent years in Argentina
perfecting this masterpiece. Add to that the years he spent learning how
to “age” beef and you’ll know why this is destined to become a classic and
a “must have” at Bucky’s Bar-B-Que. The Beef Ribs were perfect as they
clung to the bone but then fell off with just the right amount of pressure,
thus avoiding the mess that usually ensues when eating ribs. Finally,
for the non-meat-eating few there is the glazed salmon. A fish house
could not make it better. It tasted as if it was the specialty of the house and
it was presented with delicious side dishes like creamed spinach and fabulous
fries.
There were three desserts served.The peach cobbler was sweet and fresh
and mouth watering, but was only tied for greatness with the Sweet Potato
Cheesecake (sweet potato cheesecake?). Maybe I live as a recluse, but
I never heard of Sweet Potato Cheesecake. It was amazing, please try it!
Finally the piece de resistance: Double Layer Carrot Cake. Carrot cake has
always been one of my least favorite desserts because invariably it is dry and
too, too sweet and carroty. Not so at Bucky’s.The carrot cake was moist and
not so sweet that my teeth itched. In short it was incredible and the standard
by which all carrot cakes should be judged.
Bucky’s delivers, has curb-side pick-up and caters. But, you’ll want to
visit this beautiful destination restaurant. (TIP: drive there from south of
Glades on Dixie, as the only entrance is off of Dixie on the east side, just
South of Glades.) Valet available.
I am told that Bucky’s wants this store to be the prototype for other
restaurants he opens with partners who are dedicated restaurateurs.
Well, Bucky…the formula is ideal, the menu is exciting, the portions and
pricing are perfectly positioned and Bucky’s Bar-B-Que seems destined for
greatness. Go get ‘em!