At Buck & Rider, when you savor a briny oyster on the half-shell or tuck into a sushi roll at the bar, you can be sure what’s on your plate is impeccably fresh and thoughtfully sourced.

Our team goes to extraordinary lengths to bring you the best ingredients. We take a mindful approach to sourcing buying directly from small producers around the world who engage in sustainable fishing and oyster farming practices. We fly their catch into our kitchens every day. That means hand-picked Louisiana blue crab for our famous crab cakes and Ora King salmon in our sushi. The daily raw bar menu is time-stamped and continuously updated to reflect the freshness of our seafood and market vegetable selections.

Our commitment to quality goes far beyond seafood. Steaks come from our special B&R Reserve beef program: USDA certified, aged, and cut to our specifications. Our cocktails follow the same ingredient-driven philosophy, made with hand-squeezed juices and premium spirits.

Stone crab season is here

Ever wondered how stone crab claws make it from the ocean to your plate? Watch the video above and join the Buck & Rider team as we head out before dawn with seasoned stone crab fishermen in Marathon, Florida. From sustainably harvesting one claw per crab to following strict regulations that protect the ecosystem, this behind-the-scenes look captures the care and effort behind every catch. Stone crab season runs October 15–May 15, and at Buck & Rider, we proudly serve these Florida delicacies fresh off the boat—paired with our signature 1991 mustard sauce.