Media Highlights
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.”
