While that may be a lofty goal, David Bucks is working hard to be that…with one menu and one independently owned and operated restaurant, The Off Broadway Bistro, and in our opinion, he’s on the right track.
From busboy to waiter, maitre de to pastry chef for Macy’s in New York City, David has more than 35 years of experience in the food service industry. David’s extensive restaurant background includes working for the very first Hard Rock Café, the second California Pizza Kitchen, Harry’s Bar and American Grill and Morton’s of Beverly Hills.
Our evening started with two salads. Fresh spinach, mushroom and bacon with a slightly creamy French style dressing and just a hint of fresh tarragon ($9) and a traditional Cobb salad kicked up a notch by the replacement of the traditional turkey with roast tri tip. ($11). The Bleu Cheese Vinaigrette was absolutely delicious. So much so, that the owner is seriously considering bottling and selling this luscious dressing. I’d buy it!
The sandwiches on the menu are familiar but exceptional. The menu includes a classic Reuben and BLT, but we tried the Roast Turkey ($10) with avocado, bacon, smoked gouda and a layer of watercress which added a slightly peppery flavor and crisp texture to the sandwich dressed with a Dijon mayo dressing. The turkey is not pressed – it is actually sliced from a turkey breast and tastes like it. The sourdough bread was thickly sliced, herb buttered and lightly grilled. All sandwiches on the menu are served with pommes frites, commonly known as shoestring potatoes in America and bistro slaw.
Our tasting continued with a sample plate of three-meat, four-cheese, five-hour lasagna ($15) – a fun name for a great dish; 72 Market Meatloaf ($14), created from Dudley Moore’s meatloaf recipe; and BBQ Baby Back Ribs ($19).
Individually, as Bistro Specials, they come with house salad and fresh bread. The meatloaf is served with garlic mashed potatoes and vegetables. The Ribs are served with pommes frites and bistro slaw. All of the dishes were delicious, but ask the kitchen to go easy on the BBQ sauce if you’re not into hot spicy foods. The sauce is tasty but packs a wallop.
Next came a beautiful, thick cut, 14 oz. pork chop ($22), topped with gravy and served on a bed of “apple hash”…finely diced apples sautéed in apple cider and Jack Daniels. It was tender and wonderful.
For dessert, we shared a piece of carrot cake ($6) – made on site and totally outrageous. Moist, with large chunks of walnuts but don’t expect the standard cream cheese frosting. Instead this cake is frosted with an icing made from whipped cream cheese, orange zest, orange juice, sugar and butter cream. It is incredibly creamy and there’s plenty of it. This is a great way to finish off your dinner and it’s probably a good idea to share it with someone.
In summary, everything on this menu is something you’ve had before – but probably just not as good – unless your grandma made it. This is the epitome of “gourmet American comfort food.”
David Bucks has created a one-of-a-kind restaurant that you want to go back to. In his words, “I want people to tell their friends, ‘I have a friend who owns a restaurant’.” He wants you to come back three or four times a week and he’s doing his part to make that happen.
The menu carries dishes you recognize, tastes you’ll love at a price you can afford and it’s open from 8 a.m. to 8 p.m. seven days a week (closes Mondays at 3 p.m. for private parties). Don’t let this unique, independently owned restaurant close its doors while you stand in line at a chain restaurant.
Off Broadway Bistro is located at 23928 Summerhill Lane at the corner of McBean Parkway and Decoro. For more information call 661-263-2662