RESTAURANT REVIEW By Charles Marcanetti BUCKY’S BAR-B-QUE A friend of mine is <strong>the</strong> 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 <strong>the</strong> difference? Well, if it was a lousy review she’d get fired and I’d never hear <strong>the</strong> 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 <strong>the</strong> quality and portion size was <strong>the</strong> truth. All her carrying-on about <strong>the</strong> fantastic service and ambiance was <strong>the</strong> truth. Her ballyhooing about <strong>the</strong> owners wasn’t “kissing-up”, it was gospel. The one deceiving thing about Bucky’s Bar-B-Que is <strong>the</strong> 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 <strong>the</strong> 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-<strong>the</strong>-glass. Of course, <strong>the</strong>re is a selection of beer and soft drinks. Now, to <strong>the</strong> serious stuff. The finest appetizer served anywhere, in any restaurant, at any price is <strong>the</strong> Smoked Salmon Fish Dip with Homemade Dressing. It is remarkable and made more remarkable when you learn that <strong>the</strong> salmon is smoked “on premises”, which is less remarkable when you learn that ALL <strong>the</strong> 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 <strong>the</strong> adventure and will become one of your favorites. 78 JANUARY 2007 The Featured foods that we sampled and cannot recommend highly enough are <strong>the</strong> Carolina Pulled Pork Sandwich, Chimichurri Steak Salad, Beef Ribs, Grilled Rib Eye Steak and <strong>the</strong> Honey Bar-B-Que Glazed Salmon. The pulled pork was moist but not dripping with sauce (as is altoge<strong>the</strong>r too common) and while it IS a sandwich it is a real dinner portion. The Chimichurri covers <strong>the</strong> entire salad like a hat, letting <strong>the</strong> juices infuse <strong>the</strong> fresh-daily salad. By far <strong>the</strong> best steak of its type in all of South Florida is <strong>the</strong> Grilled Rib Eye. Bucky spent years in Argentina perfecting this masterpiece. Add to that <strong>the</strong> 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 <strong>the</strong>y clung to <strong>the</strong> bone but <strong>the</strong>n fell off with just <strong>the</strong> right amount of pressure, thus avoiding <strong>the</strong> mess that usually ensues when eating ribs. Finally, for <strong>the</strong> non-meat-eating few <strong>the</strong>re is <strong>the</strong> glazed salmon. A fish house could not make it better. It tasted as if it was <strong>the</strong> specialty of <strong>the</strong> 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 <strong>the</strong> 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 <strong>the</strong> 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 <strong>the</strong> 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 <strong>the</strong>re from south of Glades on Dixie, as <strong>the</strong> only entrance is off of Dixie on <strong>the</strong> east side, just South of Glades.) Valet available. I am told that Bucky’s wants this store to be <strong>the</strong> prototype for o<strong>the</strong>r restaurants he opens with partners who are dedicated restaurateurs. Well, Bucky…<strong>the</strong> formula is ideal, <strong>the</strong> menu is exciting, <strong>the</strong> portions and pricing are perfectly positioned and Bucky’s Bar-B-Que seems destined for greatness. Go get ‘em!
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