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Specialties
After 12 years Chef Ivan Pugh decided that the Alligator Café idea needed a creative twist and created Bucky Moonshines. Having grown up with the name Bucky he wanted this concept to be more personal and a home away from home. The menu which still has many of his Alligator Café signature dishes also expands to many places he called home in the South. So the new menu has things such as Chicken n Dumplins, Biscuits and Gravy, Ribs, and homemade Mac n cheese. It also offers a full bar with over 40 flavors of Moonshine, and Live Local Music featuring some of the best acts in Dallas and Deep Ellum. The space also has been opened up for large groups, has a brand new outside covered and heated patio where the bands play most nights. It is also full service, has its own free parking lot and is dog and bike friendly with its easily accessible patio. For people who love the Alligator Café this offers more choices and a cool Deep Ellum vibe but the quality and standards are kept up to par having Chef Ivan at the helm and the atmosphere is fresh and hip with a focus on Art and music.
History
Established in 2004.
Having started 5 minutes from Deep Ellum, Chef Ivan wanted a restaurant in his old neighborhood and stomping grounds and has created Bucky Moonshine. a Full and unique bar with live music but with an eagle eye focus on high quality soul, cajun, and southern food. full service, full bar, free parking and unique outside seating protected from the elements.
Meet the Business Owner
Ivan Pugh S.
Business Owner
Chef Ivan started his career in fine dining as a line cook in 1991 but moved to being a caterer and personal chef in 1994 till 2001. He did a couple of years as a Food and Beverage Director in the corporate restaurant world which immediately drove him to open his own restaurant. The seven years as a caterer and personal Chef allowed Ivan to develop his original recipes which he is now sharing with you at Bucky Moonshines and his first restaurant the Alligator Café in Casa Linda where he is executive chef and a working chef at Buckys which he is using to evolve his menu.