“When I wrote the menu, I was like, ‘What do people need during this shutdown?’ ” he said in a phone interview. “I was like, ‘Quinnie’s! They just need Quinnie’s!’ So that’s what I was thinking of when I wrote it.” (Think fried chicken, meatloaf, chicken pot pie, pot roast, barbecue pork and fried catfish, with sides of collards, black-eyed peas, macaroni and cheese, green beans and the like.)
However, if your heart is set on steak, you still can find a deal.
A selection of takeout plates from Bare Bones Steakhouse features chopped steak, kale Caesar, fried pork chops and fried chicken with sides. CONTRIBUTED BY WENDELL BROCK
The curbside menu offers, among other cuts, a choice New York strip or rib-eye, or a prime chateaubriand for two. Though the prices are about the same as dine-in, they come with a bonus: two sides and a dessert. In addition, a selection of $14 dinner plates (chopped steak with grilled onions and brown gravy; fried pork chops; Santa Fe chicken; a pasta dish; a Caesar with shrimp or chicken) also includes two sides and dessert.
When in-house dining resumes Tuesday, the new wallet-friendly menu will remain — but only as takeout.
On the business side, Michael said Bare Bones has not had to lay off any of about 40 employees, though a handful have chosen to stay home for personal reasons.
As it prepares to reopen, the restaurant is reconfiguring its dining rooms and educating staffers on safety measures. “We’re really following everything to the letter,” he said. “We’ve got the tape measures out. We’ve got the temperature checks at the backdoor (for staffers). We’ve got the masks and gloves.”
Two faces you can count on seeing at the refashioned steakhouse are those of founder Buddy Maughon and his wife, Gigi. Though Buddy remains physically robust and still cuts steaks from time to time, he’s been under quarantine during the pandemic. “Neither one of them enjoy the whole stay-at-home thing,” Michael said of his parents. “They’ll be glad to open the dining room.”
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BARE BONES STEAKHOUSE
Menu: takeout, focusing on Southern comfort food, with some steaks available; takeout to continue after dining room reopens Tuesday
What's new: $9.99 meat-and-three plates; $14 dinner plates, with two sides and dessert
Alcohol: one six-pack or bottle of wine per transaction
What I ordered: fried chicken with collards, black-eyed peas, macaroni and cheese and blackberry cobbler; chopped steak with mashed potatoes, green beans and sticky-toffee pudding; kale Caesar with grilled shrimp and side of asparagus; fried pork chops with cheese grits and fries. The food was neatly packed and labeled, and was brought out soon after my arrival. On the whole, it was pretty standard Southern fare, but the portions were generous and the price point remarkable.
Service options: Call ahead for curbside service; payment taken over the phone; no delivery.
Safety protocols: follows all recommended CDC procedures
Address, phone: 115 E. Main St., Buford; 470-266-1890
Hours: takeout, 12-8 p.m. Tuesdays-Sundays; dine-in service resumes Tuesday with normal hours, 4-9 p.m Tuesdays-Thursdays, 4-10 p.m. Fridays-Saturdays, 4-8 p.m. Sundays.
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