Classic comforts always hit the spot, especially on a Tuesday. This is our smoked beef brisket with horseradish mashed potatoes. And when we say smoked, we mean the old fashioned way: for hours in our on-site wood fired smoker!
The absolute best way to cook a whole chicken is slowly, in a wood-fired grill. Lucky for us, we have the time and the place for doing just that! Come sit in the patio and enjoy the smells of all our tasty wood-fired entrees while you sip a cold one and bask in the weekend.
What your Tuesday needs: Chili-Lime Brick Chicken with pasilla pepper, polenta sticks, avocado, served over cilantro créme fraiche. Those salt crystals on top…literally mouth-watering.
Sneak peak at our world famous brisket, chicken, and pork, all cooked low and slow in our oak wood fired smoker. Smells good over here…come down and order up! Take a look at our menu here to get prepared: http://bit.ly/BuckeyeRoadhouseMenu
Every respectable roadhouse has timeless art. The classic “Michelin Man” by Scott Green graces our walls, and keeps you company as you devour a burger just as classic.
A huge thank you to all the beautiful mothers who come in each day, and to those who celebrated with us at Buckeye yesterday. We are honored to be a part of your family’s traditions and memories. Cheers.
Our kitchen crew is pretty great. This is the secret to our success and how we’ve stayed open so long: a team that works hard, works together, and loves Buckeye. Cheers to them and cheers to you for coming back again and again!