Media Highlights
Hi Noon's Adam Strecker ditched FBI dreams after one shift at a Louisiana college bar
PHOENIX BUSINESS JOURNAL
Written by Brandon Brown
Phoenix’s restaurant scene would have looked a little bit different if Adam Strecker, the CEO and co-founder of Hi Noon Hospitality – known for its Buck & Rider, Pinyon and Ingo’s Tasty Food brands – never worked as a bar back at a college bar in Louisiana and became an FBI agent like he planned.
Even though he had some early experience in the restaurant business – his dad owned a bar and he had a love for baking at a young age – Strecker attended Louisiana State University after joining the military and planned to study accounting and join the FBI. But when he was presented with opportunity to work part-time at a popular bar near campus, that dream changed.
“The first day I worked at the place, no joke, I was like, ‘I'm doing this. This is so much fun. I get to go work, make a bunch of money and hang out with my friends – this is the coolest thing ever,” Strecker said.
This award celebrates the spots that know how to turn any hour into a happy one. From perfectly crafted cocktails and ice-cold beers to delicious bites at unbeatable prices, these venues create the ultimate after-work or weekend unwind. With a lively atmosphere, friendly service, and a vibe that keeps guests coming back, the nominees for Best Happy Hour know how to make every sip, bite, and deal memorable.
Buck & Rider – WINNER!
2026 Foodist Awards Winner: TOP HAPPY HOUR SPOT
ARIZONA RESTAURANT ASSOCIATION
Valley restaurant ranks among Yelp’s Top 20 US and Canada oyster houses
PHOENIX BUSINESS JOURNAL
Written by Mignon A. Gould
… “It’s not just an industry nod — it’s a direct result of the experiences our diners share. Knowing that our commitment to quality resonates so personally with our guests is the greatest compliment we could receive,” he said in a statement.
Buck & Rider, whose parent company is Scottsdale-based Hi Noon Hospitality, was one of only three non-coastal establishments to make the list alongside The Palace Station Oyster Bar in Las Vegas (No. 11) and Fish N Beer in Denver (No. 19). The company attributes its commitment to sourcing high-quality ingredients, which includes flying in seafood daily from places such as Canoe Lagoon Oyster Farm in Alaska.
A TASTE OF AZ
Written by Alison Bailin Batz
Photography by Luke Irvin
The Story behind Buck & Rider, Ingo’s, & More | Hi Noon Hospitality
… In 2019, Strecker took full control of the Buck and Ingo’s concepts with an eye for innovation and growth. “Of course, then the pandemic came, changing the face of food service worldwide in a way no one could have ever seen coming,” said Strecker. “Our team used the time to re-imagine Buck & Rider’s flagship location—both the food program and the interior—while plotting a strategy to expand both it and Ingo’s beyond Arcadia.”
As a result, today, there are three Buck & Rider locations and three Ingo’s across the Valley. Strecker, who founded Hi Noon Hospitality in 2022 to oversee the brands, is also in talks to expand both concepts to other states.
So, what’s next for Hi Noon? “This fall, we will open Pinyon in what was for many years the Pepin space next to AZ88 on Scottsdale Mall,” said Strecker. Here is a look at each of Hi Noon’s concepts, and a tease of what guests can expect from Pinyon.
We’re honored to be named Best Seafood in Phoenix Magazine’s 2025 Best of the Valley Readers’ Choice Awards. Thank you to everyone who cast a vote and continues to support what we do. At Buck & Rider, we take pride in sourcing the freshest seafood from around the world—flown in daily, filleted in-house, and served with care. It’s a craft, and one we’re proud to be recognized for. See you at the raw bar.
Best Seafood in the Valley—It’s Official
PHOENIX MAGAZINE
PHOENIX BUSINESS JOURNAL
By Brandon Brown
New details emerge for Buck & Rider affiliated restaurant in Old Town Scottsdale
“At Pinyon, our goal is to provide more than just a meal,” Strecker said in a statement. “We aim to offer our guests an authentic Mediterranean experience—one that highlights the region's rich culinary traditions while fostering a sense of community, one plate at a time.”
PHOENIX NEW TIMES
By Sara Crocker
Buck & Rider team crafts new restaurant concept for Old Town Scottsdale
The new eatery, named Pinyon after the trees that grow in the Mediterranean and Southwest, is scheduled to open this fall.
… This is the third concept from Hi Noon Hospitality, which also runs Buck & Rider’s three locations in Phoenix, Scottsdale and Gilbert, and Ingo’s Tasty Food, which has three outposts in Phoenix and Scottsdale.
PHOENIX BUSINESS JOURNAL
By Brandon Brown
Buck & Rider parent company to launch new eatery brand in Scottsdale
Hi Noon Hospitality, the management team behind Buck & Rider and Ingo’s Tasty Food, has leased space in Old Town Scottsdale for a third restaurant concept.
The company confirmed on Nov. 5 it will be taking over a space on the edge of Scottsdale Civic Center park near the long-running and popular martini bar AZ/88.
PHOENIX BUSINESS JOURNAL
By Brandon Brown and Paul Thompson
Leaders in the Valley hospitality, restaurant sectors dish on the sector's hot topics
“I don't want to go to a market and say, 'Hey, that's a great deal, we can make money,'" Strecker said. "There's a lot of places we can make money. But is it a place we want to go to, that we're passionate about, that we're going to get on a plane once a week or for a month at a time and enjoy being there?”
State of Plate
INBUSINESS GREATER PHOENIX
by RaeAnne Marsh
Ingo’s Tasty Food: All-Day Fresh Breakfast, Lunch & Dinner
“Today’s guest deserves today’s food,” HiNoon Hospitality’s vice president of operations Jaison Sokolow shares the mantra that defines Ingo’s concept.
AZFAMILY | 3TV & CBS 5 NEWS
Chef Erika Talks All Things Florida Stone Crabs
From their sustainable harvest in the Florida Keys to the house-made mustard sauce that pairs perfectly, Chef Erika gave an inside look at what makes them so special.
Buck & Rider Brings the Coast to the Table
FOOD & BEVERAGE MAGAZINE
“We go straight to the source, working directly with fishermen and do whatever it takes to serve our guests the finest, just-caught fish and seafood,” said Adam Strecker, CEO and founding partner of Buck & Rider. “Being landlocked is no longer a problem; we have built relationships with fishers and sustainable farmers from every coast of the US and across the globe to fly in seafood seven days a week.”
