Revving up Big Buck

Dec. 7, 2005

Big Buck Brewery & Steakhouse in Gaylord is in the midst of a turnaround that has seen the restaurant update its menu, hire new managers and win awards for its brewing expertise. All that and the addition of free WiFi service to keep the customers satisfied.
The huge 5,600-square-foot restaurant opened in early 1995 just off I-75 in Gaylord and started churning out 10,000 barrels of beer per year, luring customers to its northern lodge decor. That decor includes a 47-foot grain silo in the shape of a Big Buck Beer bottle. Bliss ensued as the restaurant-bar attracted hordes of tourists and locals alike.
Since then, the brewpub/small brewery revolution has touched just about every town of any size, and what managed to be singular in ‘95 has now become the standard, even in Northern Michigan. For the Big Buck chain, which has restaurants in Auburn Hills and Grapevine, Texas, it was time for an upgrade. Ironically, that meant taking much of its menu back to the future.
In August, general manager Todd Chwatun unveiled a new menu that takes the Big Buck back to its roots. That includes hearty steak-and potato dishes as well as many traditional ‘comfort food’ offerings that made Big Buck popular in the first place.
With thick-cut steaks remaining as the focal point of the Big Buck fare, the new menu adds two new cuts -- a 14-ounce Delmonico and a 6-ounce filet. The steaks are served with a choice of soup or salad and smashed potatoes. Optional steak toppings are available – including a spicy Brewhouse Rub.
Another favorite reborn from the original Big Buck recipe book: the Northwood Tournedos. The tournedos are filets of beef served over smashed potatoes with spinach, shallots, red peppers, mushrooms, pearl onions and garlic, topped with a gamay sauce.
Two new pasta dishes have also been added from the original recipe book. The Chicken Penne Pasta, which is served with a tomato cream sauce, mushrooms, broccoli and green onions and the Baked Tortillini, which is topped with marinara and Parmesan cheese and served with garlic bread.
To offer more selections to lunch-goers, Big Buck has added a variety of sandwiches. The Sirloin Sandwich is 12-ounces of sirloin on ciabatta bread with provolone cheese, for instance. The Footlong French Dip offers mountains of shaved prime rib, sautéed onions and Swiss piled on a club roll and served with Au Jus. Big Buck also runs daily chef’s lunch specials ranging from $5.95 to $20.
Then there’s the brew: Brewmaster Mike Eme earned a gold medal for his India Pale Ale at the Michigan Brew Guide’s “Brewer’s Cup” in July. Big Buck earned the top prize as one of nine breweries out 24 statewide which submitted 110 entries.
The restaurant also got on the wireless Internet trend last February, offering a WiFi hookup free to customers who aren’t busy hoisting a glass or dicing their steak.
New suds, new menu and the Internet too -- that’s the story. To get a taste, check out the Big Buck at 550 S. Wisconsin Ave. in Gaylord; open for lunch and dinner.