At 2 p.m. Fridays, our Kathy Reiser answers restaurant questions. Put her to the test by clicking here or email kreiser@news-gazette.com.
Grabbing a bite with Joey Wright
Each week, we chop it up with the folks responsible for dishing up food around the area. What restaurant should we try next? Let Joey Wright know at jwright@news-gazette.com.
DianA Bender has worked at Billy Bob’s Under the Water Tower in Ogden for about 15 years.
She’s gotten to know plenty of regulars in that time frame, which she says is longer than anyone else in the front of the restaurant’s house has worked there.
“It’s just a nice little town and nice people that come in,” Bender said. “And nice people that run it and own it, and it doesn’t get any better than that.”
Chuck Buck is someone Bender credits with the restaurant’s success, among an array of folks who factor in behind the scenes.
“He’s the general manager,” Bender said. “He’s also the chef and the kitchen manager and front-of-the-house manager. He’s been doing it for a long time, and he does a good job, he’s a people person. I don’t know how he takes care of all these girls and their requests and schedules and everything, but he’s really a good guy.”
As for what folks can expect from Billy Bob’s? Bender describes it as an “American restaurant” with an array of steaks, burgers, appetizers and salads.
“(We) have just a little bit of everything,” Bender said. “They have hand-cut prime rib and hand-cut ribeyes, a salad bar on the weekend and really good hand-battered fried chicken on Saturday nights.”
