Bama Bucks - Full Menu

Our GPS system took us to the Bama Bucks property with no problem. It was a drive of about an hour and fifteen minutes, which we expected, and it was worth the... read more Our GPS system took us to the Bama Bucks property with no problem. It was a drive of about an hour and fifteen minutes, which we expected, and it was worth the drive. Using a paper map would have been a challenge. The restaurant does not take reservations.We arrived at about 12:30 on a Friday and were told there would be a wait of 45 minutes to one hour. There is an app with theURL that goes to a cell phone that tells one how many people are in front and how long you have been waiting. In our case, itwas 36 minutes so shorter than we anticipated. While waiting, we walked around the area checking out a Chevy Truck with a 1945tag installed, a 1946 Farmall tractor, and various items for sale including whiskey barrels, artwork with a rustic, ruralflavor, and a general store. While in the store, one of the employees had a baby lemur curling around her neck and staring atthe visitors. Frankly, seeing the baby lemur and how the kids in the store reacted to it made the drive worthwhile. Our serverwas Elisha. She was very helpful and delightful to talk with and provided outstanding service during our meal. Despite myquestions and taking up her time, she was very good natured and enjoyed the exchange. Every restaurant server should be as goodas Elisha was on this occasion. I asked her questions she probably gets a few times every day such as what is a brace ofquail? and what is airline pheasant? I wanted to ask those questions because, while I eat in a restaurant almost every day,these are unusual items on the hundreds of menus I have used in restaurants around the world. More importantly, she accuratelydescribed what the terms meant (airline means wings of a pheasant and a brace of quail is two pieces). A brace of quailtranslates, roughly, into about 1/4 of a chicken. The seasoning on the quail was excellent--it was peppery with a slight tasteof salt. It was cooked so that the skin was crispy but not burned. The flavor was very good. If it were not

While we waited, we explored the area, where we saw a Chevy truck with a 1945 license plate and a 1946 Farmall tractor, along with various items for sale, inclu... read more While we waited, we explored the area, where we saw a Chevy truck with a 1945 license plate and a 1946 Farmall tractor, along with various items for sale, including whiskey barrels and rustic artwork, as well as a general store. Inside the store, there was an employee holding a baby lemur wrapped around her neck, which captured the attention of the visitors, especially the kids. The sight of the baby lemur and the delighted reactions from the children made the trip worthwhile on its own. Our server, Elisha, was fantastic—very friendly and helpful, providing excellent service throughout our meal. Despite my numerous questions, which might be a bit of a burden for some servers, she maintained a cheerful demeanor and genuinely enjoyed our conversation. Every restaurant should have a server like Elisha. I asked her about a couple of terms that are not commonly found on menus, such as "brace of quail" and "airline pheasant." Even though I dine out almost every day, those items are relatively rare in the restaurants I've visited worldwide. She explained them clearly: "airline" refers to the cut of the pheasant's wings, and a "brace of quail" means two pieces, which is roughly equivalent to about a quarter of a chicken. The seasoning on the quail was superb—peppery with a hint of salt—and it was cooked to perfection with crispy skin that wasn't burnt. The flavor was fantastic; if it weren't so small and so well-seasoned, I might have mistaken it for a very small chicken. The Angus burger was cooked exactly as ordered, and it was generously sized, served between two slices of bread instead of a traditional bun. One of my companions mentioned that the onion rings were rather underwhelming, suggesting they might have been frozen before frying. The airline pheasant, however, was also excellent; it was lightly browned, delicately seasoned, and had a subtle flavor. For those interested in more game options, the menu also offers New Zealand venison, bison ribeye, New Zealand elk steak, and bison lasagna, which would make great entrees. For dessert, I chose the bourbon pecan bread pudding, served with a scoop of vanilla ice cream. Thankfully, the portion wasn't gigantic, as the calories from the whipped cream, ice cream, and bread pudding ingredients could easily derail any diet. Still, it was delicious enough that I would definitely order it again.