“Common Man” Steakhouse Celebrates Traditions of the South with a Nod to the Area’s Contemporary Movement. 

BY: RACHEL PILLOW / PHOTOS BY: KARL LAMB

Raising the Steaks

At 77 years of age, Master Meat Cutter, Buddy Maughon, alongside his wife, Gaye Baldwin Maughon, has finally achieved his 40-year dream of opening a family-oriented steakhouse. Although Bare Bones Steakhouse in historic Buford may have been designed as what Buddy calls a “common man steakhouse” it is anything but mainstream…

“We want to offer high-end service and food, but at a much more approachable price so that it doesn’t have to be a special occasion to come here,” said Gaye. Tapping into the building’s rich history, Bare Bones Steakhouse showcases artifacts, photos and pieces from the original tannery and saddle shop it resides in. Bringing history to life was one of the Maughons’ goals when opening the restaurant. “The saw blade hanging on the wall above our bar actually cut these beams,” said Gaye, pointing to the wooden ceiling rafters. “And there’s a photo in the restaurant of the man that ran the saw with his little boy…that boy, who is an older man now, was actually in here a few weeks ago looking at it,” she continued.

As Metro Atlanta continues to rapidly grow and evolve, there is still a “small-town” sense in historic Buford where supporting and honoring the local community is significant, and Bare Bones Steakhouse embodies that mentality. “The community has responded wonderfully, we already have regulars and have only been open since December,” said General Manager, Clay Bailey. As a family-run business, Bare Bones’ approach is clearly family-centered by closing its doors on Sundays to give staff a day to spend time with loved ones. Exceptions to that are holidays where they will host special Sunday brunches for Easter and Mother’s Day. One Sunday brunch feature to look forward to is their house-infused bacon vodka used to make Bacon Bloody Marys.

Truly a family business, the Maughons called upon their son, Chef Capers Ogletree, a renowned chef who has cooked in some of Portland, Oregon’s finest restaurants, to help them open Bare Bones Steakhouse doors. Chef Capers curated a menu that celebrates traditions of the South with a nod to the area’s contemporary movement. He proudly cooks everything from scratch, including all of the sauces – even down to his house-made catsup. An array of impressive desserts further showcase his culinary capabilities with standouts such as bread pudding topped with homemade brown sugar ice cream and a “grown up banana split” topped with traditional toppings and fruit that has marinated in liquor. The fruit on the banana split comes from another “grown up” specialty, the BB Tini – chilled vodka that has been infused with peaches and pineapples. “It’s not too sweet, very smooth and easy to drink…

you’ve gotta watch out for that one!” said Gaye.

The menu shifts depending on what locally-sourced ingredients are available, but there are some staples that have already become house-favorites, including: onion rings battered and lightly fried, drizzled with local Georgia honey, SarVecchio parmesan cheese and chili flakes; house-made pimento cheese; and a bacon, blue cheese, wedge salad topped with spiced Georgia pecan cheese; and a bacon, blue cheese, wedge salad topped with spiced Georgia pecans.

Of course, their USDA prime steaks are the stars of the show! As a Master Meat Cutter, Buddy Maughon, personally hand-cuts every steak that enters the kitchen. He even chops the wood everyday for the wood-fired stove, where the steaks are all cooked to perfection. “Gaye and Buddy are the hardest workers I have ever known,” said Raye Baldwin, Operations Assistant and Gaye’s sister. With a tight-knit staff that they consider family, Gaye and Buddy acknowledge that they wouldn’t have achieved their dream without their hard-working, dedicated staff. “But it starts at the top and we’re blessed to have them as owners, they are just so benevolent, kind, they listen and are open to ideas,” Clay said.

While Bare Bones Steakhouse’s premium steaks, delicious cocktails, extensive wine and beer list, mouthwatering appetizers and decadent desserts will certainly have you singing their praise, it’s the hospitality, warmth and “treat you like family” attitude of the owners and staff that will keep you coming back for more.