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Buck's Fishing & Camping Restaurant Review: A change in chefs has heralded an upbeat menu change, starting with a salute to the seasons and to offering the best of local ingredients. It’s not uncommon to find the current chef, Vickie Reh, dragging her red wagon around in farmers markets, stocking up the pantry with goodies. What is so alluring about this version of Buck’s is the cooks’ super-casual take on American favorites. Imagine homemade cottage cheese with a subtle salty taste and a creamy texture, barbecue ribs coated with a luscious sauce, and a tempting iceberg wedge sparked with apple wood-smoked bacon and blue cheese crumbles. The chef has arranged the menu to separate all-the-time entrées from the seasonal ones, simplifying dinner choices. Check out both sections: you may be in luck and find soft-shell crabs in warm weather, heartier choices for winter. Note that Sunday evenings the kitchen offers many of the same dishes but in abbreviated portions. Don’t skip dessert: you’ll find a homemade choice of whatever comes freshest that day. And enjoy the communal seating, ideal for getting to know your neighbor and make new friends. The campy setting appeals to DC's chicest as well as casual folks.