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. 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.
Buck and rider menu full#
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. And the raw bar also, again, is a central attraction. 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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