When you think of pristine seafood, your mind probably drifts to the coasts, perhaps a dockside market in Maine, a bustling port in New Zealand, or the oyster beds of the Pacific Northwest. But for the team behind Buck & Rider, a seafood-driven concept from Arizona-based Hi Noon Hospitality, “fresh” takes on a whole new meaning.
Recently, the team proved just how far their commitment to freshness goes, reeling in a drum from Louisiana’s Lake Pontchartrain at sunrise and serving it that same evening to diners in Arizona. Now, as Buck & Rider prepares to bring its elevated yet unpretentious coastal dining to Naples, Florida, the brand’s story comes full circle, coming back to the Gulf waters that inspired its origins.
Buck & Rider’s founder, Adam Strecker, shares insight into their one-of-a-kind sourcing network, the culture behind the brand, and what’s next for their Florida debut.
Haute Living (HL): You recently joined your team on a fishing trip in Louisiana. How did that come about, and what was the experience like?
Adam Strecker (AS): It was a really special day. We went out early one morning on Lake Pontchartrain and caught drum just after sunrise. From there, we drove the fish to the icehouse and packaging area, got it packed on ice, not frozen, and on a plane before noon. By that evening, that same fish was being served fresh on tables in Arizona…