Ed (from Yuma) finally has the functional tools and the time he needs to write a post for the blog. Kirk and Cathy get a break today.
Not long before my computer became nonfunctional, Tina and I were in the Phoenix area to get together with her brother and wife and catch a spring training game. But we also wanted to have another lunch at Buck & Rider since our last meal there had been pretty good, and their menu contained a lot of dishes that we wanted to try. We arrived soon after they opened: 
Since we were heading home after lunch, we decided to avoid drowsy driving and stick to sparkling water, refreshing on that hot day: 
The choices of oysters were impressive considering Phoenix is in the middle of the desert: 
We could watch the shucker (or is it shuckster?) at work: 
We could even look at the oysters in their shells and inspect their documentation (papers please): 
We ordered two High Rollers from Washington (Hood Canal) on the right of the picture, and two Madhouse from the Maryland Chesapeake: 
They were served with lemon wedges and our choice of condiments; we picked cocktail sauce, which was spicy and tangy (but which I didn't use) and horseradish, which was pungent and freshly ground. With the horseradish, the taste of the bivalve was emphasized.
A close-up of a High Roller: 
And a Madhouse: 
While both were certified extra small, both were extra tasty, especially the one from the Hood Canal. Outstanding.
Tina's tuna burger, the next item to arrive at the table, fell short of outstanding: 
The slaw was probably very healthy and certainly very bland. The bun was homemade and nicely grilled. The burger itself was large, filled with ground ahi, breaded and fried. The avocado portion was generous, but the sandwich never came together to my taste. The teriyaki like sauce on the burger and the chipotle mayo spread on the bun seemed an odd combination. And the fried exterior seemed an odd complement to the raw interior: 
Likewise, the fries were just okay: 
The portion was generous and the potatoes tasted fresh, but they lacked crispness and maybe had sat under a heat lamp for a little too long.
So I felt like I'd hit the jackpot by ordering the Port St. Lucie French Seabass sandwich: 
Except for the slaw, this was excellent. The fish tasted fresh and flavorful. The roll, the breaded filet, the tomato, and the tartar sauce along with generous dill pickle made a flavorful combination.
Here's the check: 
Was it worth it? Heck yes. The oysters (even though pretty spendy) and the seabass sandwich were outstanding. The tuna burger and the fries were okay; only the slaw was truly disappointing. We'd come back again.
Buck & Rider, 4225 East Camelback Rd., Phoenix, AZ 85018, (602) 346-0110. website