Time for a Buck Stop

Dec 19 2017, 9:57 am

Late last week, VcB swung by Buck Stop to sample a few dishes off their popular BBQ menu. Situated just off of Denman and Haro, this small but cozy saloon has been getting rave reviews since it opened last summer. Taken straight from the Buck Stop website:

We decided to honor the regional American Barbecue; a cuisine perfected in the South that we felt needed no enhancement. The small plates on our menu allowed chef Henry and his team to play with the medium of spice and smoke, and to bring some more West Coast influence to the restaurant. By making as much as we can from scratch (ketchup included), we are able to deliver uncompromising quality and freshness, and highlight all of the fantastic ingredients BC has to offer.” – Fiona Grieve

Interior: The restaurant itself is quite narrow but appointed nicely with communal wood tables and benches. Candles warmly illuminate empty mason jars and stainless steel cutlery wrapped in black cloth serviettes. There is a comforting sense of muted sensibility and simplicity in the design of the space. Nothing feels unnecessary or assuming which allows diners to relax and focus on the great food.

Above: Hush Puppies & Cornbread served w/ honey butter ($5)

Above: Grilled Venison Burger Stuffed with Mushrooms and Blue Cheese. Topped with bacon, caramelized onions, mustard aioli and served with Kennebec fries and scratch ketchup. ($14)   

Above: St. Louis Pork Ribs smoked Memphis style served with navy beans & smoked bacon, coleslaw and Kennebec fries. ($22 half, $34 full)

Above: Buckstop Barbeque Assortment – A selection of three of the following: pulled pork, beef rib, pork rib, smoked chicken, brisket, bison rib (add $1) for ($15)  

Thoughts: From my first bite of fresh cornbread generously slathered in honey butter to my last regretful pull of tender pork rib, I was hooked. The array of meats were moist and flavorful but not due to excessive sauce or spice use. Making my way through the enormous venison burger, tray of ribs and meat platter, it became abundantly clear that Chef Henry and his staff truly understand barbeque. Unlike other establishments that attempt to hide a lack of technique by slathering on gobs of generic bbq sauce, every smoke and sear at Buck Stop is done right. Regardless of what you order off the menu, you may find a new personal favorite. In the infamous words of owner Fiona Grieve, “Eat meat, repeat.”

Buck Stop – Classic Barbeque & Small Plate Saloon
Proprietor Fiona Grieve & Chef Henry Besser Rosenberg

Location: 833 Denman Street, Vancouver, B.C.
Website: http://www.buckstop.ca/
Twitter: @BuckstopDenman
Facebook: Buckstop

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