Fodor's Expert Review Buck's Grill House

The raves continue for a spot that inspires near-unanimous acclaim from Moab locals. Chef and owner Tim Buckingham pushes the envelope on Southwestern food with twists on standards, like buffalo meat loaf and elk stew, and new favorites like lamb adobo (wrapped in banana leaf). Steaks are thick and tender, sauces will have you licking your fingers, and delicious burgers are made from ground chuck, buffalo, or vegetables. Vegetarian diners shouldn't despair, with tasty choices like polenta lasagna and an assortment of sides from braised kale to cauliflower risotto. A good wine list complements the meal. The 21-plus crowd can hang out in the contemporary Vista Lounge, where talented local musicians often perform. For a Zen-like end to your day, dine on the shady patio to the sound of water trickling down the outdoor sculptures. From late November through mid-February the menu is limited.