There are restaurants that coast on a good location and a familiar menu. Bud’s at Silver Run is not one of them.
The menu moves with quiet confidence between the elegant and the convivial — duck confit and elk chops share space with crab egg rolls and a filet that needs no embellishment. But it is the weekly rhythm of the place that has built its devoted following. Tuesday belongs to wings. Wednesday is Oyster Fest, a Carroll County institution in its own right. Thursday brings mussels and steamed shrimp, and the regulars plan their week accordingly.
Behind the kitchen is a partnership that runs deeper than most. Ken Lurie arrived at Bud’s with more than thirty years of experience accumulated across two coasts and a few latitudes in between — from the tutelage of Karl Beckley at Seattle’s Greenlake Grill to the Food and Beverage directorship of the Virgin Grand in the Virgin Islands.
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