How Buck & Rider Is Bringing Its High-Energy Seafood Concept to Naples

When you think of pristine seafood, your mind probably drifts to the coasts, perhaps a dockside market in Maine, a bustling port in New Zealand, or the oyster beds of the Pacific Northwest. But for the team behind Buck & Rider, a seafood-driven concept from Arizona-based Hi Noon Hospitality, “fresh” takes on a whole new meaning.

Photo Credit: Courtesy of Buck & Rider

Recently, the team proved just how far their commitment to freshness goes, reeling in a drum from Louisiana’s Lake Pontchartrain at sunrise and serving it that same evening to diners in Arizona. Now, as Buck & Rider prepares to bring its elevated yet unpretentious coastal dining to Naples, Florida, the brand’s story comes full circle, coming back to the Gulf waters that inspired its origins.

Buck & Rider’s founder, Adam Strecker, shares insight into their one-of-a-kind sourcing network, the culture behind the brand, and what’s next for their Florida debut.

Photo Credit: Courtesy of Buck & Rider

Haute Living (HL): You recently joined your team on a fishing trip in Louisiana. How did that come about, and what was the experience like?

Adam Strecker (AS): It was a really special day. We went out early one morning on Lake Pontchartrain and caught drum just after sunrise. From there, we drove the fish to the icehouse and packaging area, got it packed on ice, not frozen, and on a plane before noon. By that evening, that same fish was being served fresh on tables in Arizona.

That’s what excites me most about what we do. We’re working directly with fishermen and getting fish from the dock to the plate in less than a day. It’s an incredibly intricate process, but when you see it in motion, it feels seamless. The logistics are amazing. Our seafood literally flies Southwest.

HL: That’s remarkable. Is this how Buck & Rider sources its seafood every day?

AS: Yes. Our sourcing model is built on direct relationships with fishermen, divers, and oyster farmers. We bring in seafood from all over the world every single day from New Zealand king salmon to Alaskan oysters all flown in fresh on ice, never frozen.

When we first opened in Phoenix, everyone said, “You can’t have a seafood restaurant in the desert.” But we saw it differently. Because we had to figure out how to get the world’s best seafood to the desert, we ended up creating one of the most advanced sourcing and logistics programs in the country. That’s why Buck & Rider works; we can deliver seafood that’s as fresh as if you were sitting on the coast.

Photo Credit: Courtesy of Buck & Rider

HL: With your upcoming location in Naples, Florida, how will sourcing differ now that you’re closer to the coast?

AS: It’s going to be a blend of both worlds. The Gulf Coast is already a big part of our menu, so we’ll be even closer to our local suppliers for things like snapper, grouper, and stone crab. At the same time, we’ll continue flying in cold-water species from our partners in Alaska, Washington, and New Zealand like our Ōra King salmon, which we think is the best in the world.

We’re not changing our model; we’re enhancing it. Florida gives us access to a new layer of freshness while keeping the same direct relationships that have defined us.

Photo Credit: Courtesy of Buck & Rider
HL: The name “Buck & Rider” has an origin story rooted in fishing culture. How do you keep that storytelling alive as you expand?

AS: I grew up fishing and crabbing with my family around New Orleans, going out on Lake Pontchartrain and the Seabrook Bridge. “Buck and rider” was an old southern fishing term that stuck with me. When it came time to name the restaurant, it just fit — it represents the heritage, the rhythm, and the respect for the water that I grew up with.

We carry that same spirit into every restaurant we open. It’s about honoring the people who catch the fish, not just the chefs who prepare it. Every time someone sits down at Buck & Rider, they’re part of that story.

HL: What can Naples diners expect that will make their location unique?

AS: The Naples restaurant will reflect the Gulf lifestyle with a little more Caribbean and coastal in flavor, with dishes that celebrate local ingredients. We’ll feature spiny lobster when it’s in season, maybe some conch-inspired specials, and a more open, breezy indoor-outdoor design that mirrors the Naples way of life.

We’re working with Michael Hsu Architecture out of Austin and MHK Architecture here in Naples to completely gut and redesign the space. It’ll be very airy, very high-end, but never stuffy — just like our restaurants in Arizona. Think open kitchen, retractable walls, and energy that moves from the bar to the patio. Every detail, from the raw bar to the split-flap seafood board that announces the day’s catch, tells you that this is a restaurant that celebrates freshness and connection.

HL: You’re known for a strong cocktail and happy hour culture in Arizona. Will that be part of the Naples experience too?

AS: Absolutely. Our happy hour is legendary. It is seven days a week from 3 to 7 p.m., with $10 cocktails, $2 oysters, and half-off appetizers (and we don’t shrink the portions). It’s not an afterthought; it’s a core part of our culture.

Naples has that same energy, with people who love good cocktails, wine, and great company. The cocktail list will feature Southern and Caribbean influences, while also retaining some of our classics. We’ll also have an outstanding wine list that celebrates coastal vineyards. Every bottle on our list comes from within 50 miles of a coast.

Photo Credit: Courtesy of Buck & RiderHL: Beyond the menu, how would you describe the Buck & Rider dining philosophy?

AS: It’s high-end without the white tablecloths. We believe great service doesn’t need to feel formal. Everything you touch and see, from the food to the finishes, is going to be exceptional, but the atmosphere is relaxed. You might be in flip-flops after the beach, or dressed up for date night. Either way, it feels like your place. We bring a younger, more energetic attitude to fine dining, something that celebrates the joy of eating great seafood without all the pomp and circumstance.

HL: Personally, what does expanding to Naples mean to you?

AS: It feels like coming home. I grew up on the Gulf Coast, where I spent my time fishing, boating, and enjoying the water. Naples reminds me of everything I love about that life: the salt air, the seafood, the sunsets. It’s one of the most beautiful coastal communities in the country, and I’m excited to be part of it. This expansion isn’t just business growth for me; it’s personal. It’s about bringing Buck & Rider full circle from my roots in the Gulf to the people who live and love it every day.

HL: Finally, what can diners expect when the Naples location opens?

AS: Expect energy. Expect authenticity. Expect seafood so fresh you’ll swear it came from the dock that morning. Whether you’re coming for oysters and martinis at happy hour or a full dinner overlooking the sunset, it’ll be a place where every detail feels intentional and every experience feels like home. We can’t wait to welcome Naples to the Buck & Rider family.

Buck & Rider Naples is slated to open in late 2026 at the former Brio site at Waterside Shops, with design by Michael Hsu Office of Architecture and MHK Architecture & Planning. For more information, visit the Buck & Rider website.