Bucks Fire Grill offers up a menu with Texas, Latin and Caribbean influences
Published: May 04, 2013
For months on end, my family and I have had our eyes on a grill place that was preparing to open at the junction of Village Road and Shirley Street. On Saturday past as we were driving by, we noticed that the coming soon sign had been replaced by the open sign. That was the quickest U-turn I’d ever made in my life. (To be quite honest, I observed all the rules of the road, turned on to Shirley Street and came around to the restaurant).
We just had to see what Bucks Fire Grill was all about. And BBQ ribs is one of my favorite things to eat — especially if it’s done right. (I’ve had some botched BBQ in my time, and I’ve had some really good ones).
So I pulled up with my mom Jestina; sister Cornesha; niece Waltonique and the newest addition to this eating-out clan Justin, who at three months pulled up for a seat at the table.
We walked into a rustic open-air facility that seemed homey and down-to-earth with wooden tables and benches. As the restaurant is so close to Montagu, there was a cool evening breeze wafting through the place, much to our delight. And we found a menu had a mixture of Texas, Latin and Caribbean influences.
Perusing the menu of the restaurant that was only into its first week, a number of menu items caught our eyes. My family and I are total wing fiends. For us, there’s nothing like a good platter of hot wings to start off a meal, so of course the Bucks smokin’ hot wings caught our attention, served with mild, spicy or nitro sauce. The other offerings include smoked nachos grande (tortilla chips heaped with smoked pulled pork, jack cheeses, tomatoes, jalapeños served with salsa and sour cream); steak tidbits served with chimichurri sauce; tortilla chips with pico de gallo; chicharritas (long thin green plantain chips, lightly salted and not too sweet). Black bean soup, red bean soup and tostones (green plantain chips, deep fried and lightly salted) round out the appetizer menu.
The salad offerings run regular as with most restaurants — Caesar or a tossed garden salad.
Entrees include steak, pork ribs, smoked pork, salmon and shrimp skewers. And they’re all served sizzling hot on platters. And you get to a choice of two sides — yuca with mojo (boiled cassava with citrus and garlic sauce); macaroni and cheese; black beans; a baked potato; garden salad; white rice and peas n’ rice.
If you’ve got a hankering for a sandwich, the options include a beef burger, pulled pork or a chicken breast sandwich. Kids can take their pick of a hamburger, cheeseburger or chicken breast strips.
We started with the wings, but were bummed when our server told us that they did not have any nitro sauce. We had to go with the spicy. They were okay, but being the heat-seekers that we are, we were after mouth-burning heat.
While I love a good BBQ rib, I also love a good salmon; so I was pretty torn when it came time to order my entrée. I settled on the salmon after my mom opted for the ribs and my sister went with Bucks steak special.
The center-cut portion of fire-grilled salmon arrived just as I’d ordered — a perfect medium. And it was delicious. My only problem was I’d ordered the yucca with mojo as a side and specifically asked the server whether it had any oil in it. She said no, but when it arrived it did.
The platter of ribs was so heaping that my mom got through two bones and had to have the rest packaged to go. My sister found herself constantly digging into my salmon that she said she would have to order it on a return visit.
While we opted out of having dessert, Bucks Fire Grill offers a Cuban flan, New York style cheesecake, chocolate brownie sensation (pecan chocolate brownie with a scoop of vanilla ice cream drizzled with chocolate syrup) and three flavors of ice cream – chocolate, vanilla and strawberry.