Bare Bones Steakhouse
Location: Buford, GA
*If you’re a regular reader here on Tuesday’s Treats, you will recognize this name from a post quite a while ago, Tuesday’s Treats #28. I am reviewing this again (or maybe just adding to), because we ate here again a few days ago, and it’s worth telling. Also, sorry for the lack of pics for this Tuesday’s Treats, we were eating with friends and enjoying such great fellowship, I didn’t pull out my phone even one time! You can see a few of the pics on the TT #28. 😉
This place is still ABSOLUTELY AMAZING! It is very rare that you can go to a restaurant over the course of several years, and it still be as good as the first day you walked through the door. Yet, this business is worthy of that notation.
We had quite an assortment of appetizers this time: fried green tomatoes, onion rings, fried mushrooms and cauliflower, BB shrimp and lobster rolls. A few of these items were on special; so, you may or may not find them on the current menu. Let me describe them to you anyway. The fried green tomatoes were made to perfection and topped with a homemade pimento cheese that has just a little kick which makes for a delicious combination. The onion rings are piled high and roped with Grana cheese, Georgia honey and red pepper flakes. This is a surprising blend of sweet and spicy that makes your taste buds long for more. The fried mushrooms and cauliflower are exceptionally good, and that is coming from a couple whose favorites aren’t in the mushroom or cauliflower departments. The BB shrimp are similar to a common spicy shrimp found in a nearby franchise restaurant, but in my opinion, these are a bit more crispier and tastier. The lobster rolls were a special being tested for the evening, and we were asked if they should add it to the menu. Considering, we ate six of the twelve brought to the table and consumed the last six the next day at lunch, I suppose, their answer may be found in the disappearance of those little goodies.
The entrees came next, and after all those delicious appetizers, I’m not sure how we consumed all that we did, but everything was incredible. We ordered pan seared salmon, filet mignon, NY strip and the Hawaiian ribeye. The steaks almost made you want to cry, they were so good, and the salmon was probably the best I’ve ever put in my mouth. It is made simple, pan seared with salt and pepper, but the flaky goodness of the salmon is rivaled as the best in my book of comparison. As sides, they served us fried okra, Mac and cheese, green beans, mashed potatoes and grits. There wasn’t one item that was just so-so or even below the top notch on the scale of perfection. It seems everything they do, from the greeting at the door to the goodbye is done with the utmost spirit of excellence.
Now, I cannot finish without describing the decadent desserts we had. As times before, I ordered the blackberry cobbler (in the little white crock), and I’m not sure it could have been any better. The fresh baked blackberries with the perfectly crusted topping just about sent me to heaven and back. (*Do be careful how quickly you take those first few bites. The crock definitely holds in the heat; it would be a shame to singe your tongue as you get started!) I still cannot believe I consumed almost that entire thing! My husband wanted a few bites, and honestly, I had to resist the thought of a selfish growl thrown in his direction. He ordered the special apple cobbler, also baked in those sweet little crocks, and it was just as scrumptious. It was almost a struggle for me to choose my favorite. Our boys ordered the flourless brownie and cream puffs, and let me pause right here to say, my whole brood of guys never want any kind of dessert described as “flourless” cake, believing it to not be of much tasteful worth; however, our youngest already having had this, knew what to expect. Well, let me assure you, there wasn’t a drop of chocolate left on the plate, and my husband had to instruct our youngest to slow down on his consumption. Our oldest thoroughly enjoyed the cream puffs filled with delicate, creamy, whipped chocolate.
If you haven’t been to this restaurant by now, you are surely missing out on a delectable and exquisite fare. Everything is still farm to table and a made from scratch precision. The staff is incredibly friendly; the manager, who is also the owners’ son, is engaging, helpful and enjoyably conversational, and the owners are kind and wonderful to meet, as well as, to get to know. Their business seems to be thriving, and I hope it will continue for many, many years to come.
*I do not possess nor do I own this picture. This is from the website.
the grizzle grist mill 