This Georgia Steakhouse Serves A Generous Prime Rib Dinner On Select Nights

A steakhouse sits inside a 1901 bank building, and the old vault is still there. That alone would get my attention.

Then you learn the steaks are cooked over pecan and oak wood.

The owner has spent more than 60 years in the meat business. He and his son hand-cut every steak themselves.

I like that kind of stubborn dedication.

On Sundays and Tuesdays, the kitchen rolls out prime rib while supplies last. That last part matters, because once it’s gone, it’s gone.

I can’t imagine a better excuse to plan a weeknight dinner around beef.

This corner of Georgia has plenty of places to eat. Few of them let you eat a hand-cut steak next to a bank vault.

Sundays And Tuesdays Just Became Your Favorite Days Of The Week

Prime rib only shows up twice a week at Bare Bones Steakhouse in Buford, Georgia. On Sundays and Tuesdays, the kitchen serves a 12-ounce cut until it runs out.

That phrase, while supplies last, deserves your full respect. Nobody wants to drive over with a prime rib craving and hear the kitchen sold out.

So what’s the smart move here? Plan ahead, show up earlier in the evening, and grab a reservation if you can.

Tuesday is a clever pick for anyone who wants a slower, midweek dinner. Sunday works beautifully as a reward for surviving another week of errands and chores.

The menu lists prices that can change, so check before you go. Either way, a hand-cut slab of prime rib in a historic building feels like a pretty good deal.

I like that this cut isn’t available every single night. It turns an ordinary weeknight into something that feels a little bit like an event.

Pair it with a side or two from the long list of house-made options. Then settle into your chair and let the rest of the week wait its turn.

Bare Bones Steakhouse now lives in the Shadburn Banking Company Building at 101 E Main St NE, Buford, GA 30518. The Maughons bought it in February 2020.

A Six-Decade Meat Man Finally Got His Dream Restaurant

Sixty years is a long time to think about steak. Owner Buddy Maughon has spent more than six decades in the meat business, and this restaurant was his long-held dream.

He finally made it happen with his wife, Gigi Maughon. The couple opened the steakhouse in December 2015.

That first home was the historic Bona Allen Harness and Saddlery building. It started out as a tannery back in 1873, which gives the restaurant some seriously old roots.

Then came a big move. In November 2020, the steakhouse relocated to a different historic building just a short way down the road.

Here’s my favorite part of the family story. Buddy and his son Rhett still hand-cut every steak that leaves the kitchen.

That’s not a fancy marketing line about a butcher somewhere far away. It’s the owner himself, knife in hand, deciding exactly how your dinner gets portioned.

I believe that kind of hands-on care shows up on the plate. When the person whose name is on the dream is also cutting the beef, standards tend to stay high.

It’s a family business with a whole lot of experience behind every slice.

Your Dinner Table Used To Be A Bank, A Court, And A Basketball Gym

Few restaurants can claim their building once hosted the first indoor basketball court in Gwinnett County. This one can, and that’s only one chapter.

Built in 1901, the place has worn a lot of hats. It started as a bank and later held a piano repair shop and an appliance store.

The list keeps going from there. The local post office, a city court, and a ladies’ boutique all called this address home at some point.

Think about that while you’re cutting into a ribeye. Somebody once mailed letters, paid a fine, or tried on a dress right where your table sits.

I love buildings with this many past lives. They give a meal a story before the bread even reaches the table.

The restaurant opened here in November 2020 after leaving its first location. The move swapped one historic Buford landmark for another, which feels exactly right for a steakhouse built on tradition.

Not bad for a corner on Main Street.

Crystal Chandeliers And Exposed Brick Make An Unlikely Power Couple

Exposed brick usually signals casual. Crystal chandeliers usually signal fancy.

Inside this dining room, the two somehow get along perfectly.

The space mixes rustic charm with a touch of upscale polish. It manages to feel special without making anyone worry about which fork to use.

Look up and you’ll spot soaring ceilings with exposed wooden beams. The whole design honors the long history of the building instead of hiding it.

Then there’s the bank vault. The old vault still stands as part of the restaurant, a solid reminder that money once lived where steaks now do.

The steakhouse spreads across two floors, so you’ve got options. Some tables sit near windows that look out over Main Street.

Beyond the main dining room, there’s a comfortable lounge for a more relaxed setup. Event spaces handle private parties for birthdays, work dinners, and other big gatherings.

I like a room that feels dressed up and easygoing at the same time. It means a first date and a family dinner can both feel right at home here.

Honestly, the vault alone is worth a photo before your food arrives.

Pecan And Oak Smoke Do The Heavy Lifting On Every Steak

Gas grills are fine. Wood fire is better, and this kitchen knows it.

Every steak at Bare Bones Steakhouse cooks over a wood-fire grill fed with pecan and oak. That combo adds flavor you just can’t get from a flat-top.

The beef itself starts strong. The restaurant serves Black Angus steaks graded USDA Choice or higher.

Remember, Buddy and Rhett hand-cut each one. So the steak hits the fire after passing through two very experienced sets of hands.

The lineup covers the classics you’d hope for. The Ribeye and Filet Mignon are two of the most popular picks on the menu.

Not everyone at the table wants beef, and that’s okay. The menu also includes seafood, chicken, and pork, so nobody gets stuck ordering a sad side salad.

Pecan wood feels like a very Georgia choice to me. The state is famous for pecans, and seeing them power a steakhouse grill makes total sense.

Order your steak the way you love it. Then let the wood smoke handle the rest of the conversation.

Order The Onion Rings Before You Even Open The Menu

Grana cheese, Georgia honey, and red pepper flakes all land on one plate of fried onions. That’s the deal with BB’s Famous Fried Onion Rings.

Sweet, salty, and a little spicy is a tough trio to beat. It’s a starter that might steal attention from the steak, and the steak won’t even be mad.

The sides deserve equal love. The Sweet Potato Soufflé is a popular favorite, and collard greens bring a proper Southern touch to the table.

Here’s what makes the whole menu stand out. A long list of items gets made in-house, from the sauces all the way to the desserts.

That scratch-made approach takes extra time and effort. It’s also the reason simple sides taste like somebody actually cared about them.

Gluten-free diners get good news too. Many gluten-free options are available, which makes planning a group dinner much easier.

My advice is simple. Get the onion rings for the table, then pick at least one side you’ve never tried before.

Sharing is encouraged. Fighting over the last ring is, sadly, not my problem to solve.

Save Room, Because Bananas Foster Is Waiting For You

Caramelized bananas and warm, buttery sauce make a strong closing argument. Bananas Foster is one of the most popular ways to finish a meal here.

It’s a classic Southern-style dessert with a little drama baked into its reputation. After a hearty steak, it feels like a sweet victory lap.

Remember that the desserts are made in-house too. That means the final course gets the same scratch-made treatment as the sauces and sides.

So how do you actually save room? Split the onion rings, skip the second bread basket, and pace yourself through the main course.

I know that’s easier said than done. A wood-fired steak doesn’t exactly encourage self-control.

One smart strategy is to order dessert for the table. Everyone gets a few bites, and nobody has to finish a whole bowl alone.

Celebrating something? Birthdays and anniversaries feel extra official when dessert is part of the plan.

I believe a great steak dinner deserves a proper ending. Walking out without something sweet would feel like leaving a movie before the final scene.

Don’t do that to yourself.

Head Upstairs For The Best View In Downtown Buford

Opened in September 2022, The Bare Bones Rooftop added a whole new level to the restaurant. Literally.

The rooftop offers scenic views over Buford, Georgia. Historic downtown looks pretty charming from up there, especially as the evening sets in.

It’s also for guests 21 and over only. Families with kids will want to stick with the dining rooms downstairs.

That setup makes the rooftop a fun pick for date nights or catching up with friends. Arriving earlier gives you a better shot at grabbing a spot.

I like that one building offers so many different moods. You can have a chandelier dinner downstairs and a breezy open-air hangout upstairs.

Weather plays a part here, naturally. A mild Georgia evening is ideal, while a chilly night might send you back inside to the warm brick rooms.

Either way, the view is a nice bonus. Not many old bank buildings let you see the whole town from the top.

A Little Planning Goes A Long Way On Main Street

Mondays are off the table, so don’t make that mistake. Bare Bones Steakhouse closes every Monday.

Tuesday through Thursday, the doors open from 4 to 9 p.m. Friday runs 4 to 10, Saturday stretches from 3 to 10, and Sunday goes from 3 to 9.

Reservations are recommended, especially on weekends. A quick booking can save you from hovering by the host stand with a growling stomach.

The location makes the trip easy to build around. It sits in the heart of historic downtown Buford, a handy stop for locals and anyone exploring Gwinnett County.

The awards back up the hype too. The restaurant earned Best of Gwinnett honors six years in a row, with wins dating back to 2016.

My favorite plan is a Sunday or Tuesday dinner timed for prime rib. Arrive early, grab the onion rings, and end with something sweet.

The whole experience aims to make you feel at home. Leaving full and in a good mood seems to be the entire point.

Georgia has plenty of steakhouses. Very few come with a vault, a rooftop, and a six-decade butcher holding the knife.