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.”

Illustrated image of a pinyon pine tree on a coastal landscape with the words "Pinyon Coastal Mediterranean" above and below the image.

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.

The Hi Noon Hospitality team standing in front of the raw barat Buck & Rider North Scottsdale with shelves of bottles and glasses above. They are smiling and posed casually.

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.

Sketch of a modern building with large windows and multiple trees in the foreground, surrounded by a low wall and a pathway leading to the entrance.

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

Man speaking into a microphone, wearing glasses and a suit jacket, gesturing with his hand.

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.

A modern restaurant with a curved wooden roof and surrounding landscaping. The building features large glass windows and is set in a parking area with several trees and palm trees in the surroundings.

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.”

A chef holding a large fish fillet in a modern kitchen or restaurant setting. The chef is wearing an apron and has tattoos on the arm. The background shows kitchen equipment and staff working.