Buck’s Restaurant is in the heart of Old Louisville in the historic Mayflower building.  Established in 1992 they wanted to create a “moon garden” and filled the restaurant and bar with white flowers against the dark green walls.  The continental menu is served on artfully mismatched china and nightly live piano music adds to the ambiance.  The medium-sized place felt very retro with a large bar dividing the 2 rooms.  The tables were covered with white clothes and set with black napkins.  The lighting was lowered, the bar is decorated with liquor bottles, the crowd was a bit more casual and there is a dedicated parking lot.  Service was super friendly but in all honesty we were thrilled to have the young chef from our B & B be our server for the evening.

Set-Up

 

Food

We started with a nicely made martini.  It was cold and satisfying.

 

Oysters Rockefeller are fried oysters served over spinach ouzo and bechamel then topped with a three cheese blend and parsley.  The juicy oysters were terrific with the sauce and cheese.

 

Fried chicken livers were served with a spicy maple bourbon sauce and served with Giardiniera.  It was a generous order of tasty fried livers with the Giardiniera on the side.  Not too spicy but just enough to mix with the lightly sweetened livers.  If you like chicken liver this dish is for you.

 

The Kentucky Lawyer contained pan-seared lobster tail over mashed potatoes and asparagus and finished with a bourbon cream pan sauce with crispy bacon.  The cold water lobster tail was tasty, especially with the pan sauce.  The asparagus was perfectly cooked and the potatoes underneath helped soak up any extra sauce.  A good plate.

 

Mocha Dacquoise was mocha buttercream and Chantilly rum créme layered between baked almond meringue and dusted with powdered sugar and drizzled with chocolate.  The several layers of this dessert were all good but best eaten together.  Each part was nice but even better as a whole.  A good sweet ending to the meal.