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Add chicken, shrimp, or crab.Ĭrisp romaine and iceberg lettuces topped with blue cheese, smoked bacon, eggs, tomatoes, chicken, avocado and a red wine/lemon juice vinaigrette drizzle Topped with slices of tender grilled chicken breast, feta cheese & Greek peppers.Ĭrisp romaine hearts tossed in Caesar dressing, grated parmesan cheese & freshly baked, homemade croutons. Small or large.īay shrimp, celery, green onions, dill, parsley, & mayonnaise with your choice of dressingįresh lettuce topped with tomato, onion, bay shrimp, avocado, crumbled bleu cheese & vinaigrette dressingĬrisp mixed greens, tossed with cucumbers, onion, calamata olives, & tomatoes in a vinaigrette dressing. Any salad made Caesar style is an additional charge.
Buds chicken and seafood free#
Fat free dressing is available on request. Homemade Dressing Choices: Thousand Island, Ranch, Creamy Balsamic, Vinaigrette with Bleu Cheese Crumbles, Creamy Bleu Cheese or Classic Caesar. Served with fresh sourdough bread & butter. Two House Crab Cakes (Fridays only) Salad Selections Served with fresh sourdough bread & butterīud’s clam chowder in a fresh sourdough bread bowl with a toasted cheese & garlic lid The newest dipper for Bud’s chicken fingers? Sweet-and-sour Bird Sauce, named after Jason “J-Bird” Pennington of “The Kevin, Virginia & Jason Show” on 97.9 WRMF.Cup or Bowl. Tried, true…and brand new: Speaking of cocktail sauce, Bud’s has used the same recipes for cocktail and tartar sauces for most of its run. Made from scratch: Bud’s stores serve an average of 850 meals daily, and everything is homemade, from coleslaw to cocktail sauce to crinkle-cut fries.ĥ. Proud supporters of the South Florida Fair and Visit Florida, these sons of Palm Beach County insist on maintaining a hometown touch and enjoy being able to visit longtime employees and customers any day of the week.Ĥ. Keeping it close to home: The family has turned down offers to franchise Bud’s Chicken & Seafood.
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By the mid-‘90s, the chain had grown to its current seven restaurants.ģ. The Brinkmans opened a second Bud’s location in 1976 and two more in the early 1980s. And, within a few years, his three younger brothers joined him. But Mike stepped up and took the helm of the family business. A growing family: When Brinkman died suddenly in 1969, his oldest son, Mike, was still a teenager. The cost of a four-piece chicken dinner at that Boynton Beach restaurant: 99 cents.Ģ.
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Clucks for a buck: To provide for his wife and eight children, Bud Brinkman opened his first Bud’s takeout stand in 1957. That’s an awful lot of Chicken Quickies, Fish Feasts and Legendary Corn Fritters.Īnd while you may know Bud’s for making the “Best Fish Sandwich in Town,” here are five facts that could be news to you about the chicken stand turned champion chain:ġ. This year, the little chicken shack that could will celebrate its 60th anniversary. The final touch: new packaging for the Palm Beach County chain that began frying chicken during the Eisenhower administration.įour years later, we continue to create print, digital and mobile ads for Bud’s. They included an updated logo, new taglines and fresh signage. One of Ideabar’s first big-fish accounts, Bud’s Chicken & Seafood initially hired us to create print ads, then tapped us for a brand refresh.īased on market research and conversations with the Bud’s executive team, we came up with a list of recommendations. One corners the market on fast, fried, good food. All our clients bring something different to the Ideabar party.