Buxy’s Salty Dog Proprietor Celebrating 15 Successful Years In OC

Buxy’s Salty Dog Proprietor Celebrating 15 Successful Years In OC
Buxys

OCEAN CITY — If you counted in dog years, Buxy’s Salty Dog Saloon would be turning 105 this year. Going by a normal calendar, Buxy’s will be celebrating 15 years as an Ocean City landmark this spring with food specials, concerts and merchandise to mark the occasion.

The milestone is also a time for reflection for owner Doug “Buxy” Buxbaum, who started his career in Ocean City as a bartender in the mid-1980’s, honing his skills at Ocean City landmarks like The Purple Moose, Shenanigans and M.R. Ducks.

“I never burned a bridge and I took a lot of good out of each of those places,” said Buxy.

When he made the move to open the Salty Dog 15 years ago, Buxbaum did so with the knowledge that most bars and restaurants fail within the first three years. But he was confident that he had a simple business plan that would work.

“The whole premise from the get-go was to create a friendly atmosphere, great food, comfortable atmosphere, friendly service and that still remains to date,” Buxy said. “We’re trying to keep that. At this day and age, it’s getting harder in this business.”

While the attitude hasn’t changed in 15 years, plenty of other things have. The physical premise of Salty Dog has expanded to include a merchandise boutique while the main dining and bar area has also been opened up and the ceilings have been raised. The core menu is similar now to what it was in the beginning with staples like cheesesteaks and wings though the “food has evolved with the cultural likes and dislikes” of Ocean City.

Buxy’s has also developed a cult following over the years in western Pennsylvania, due to its heavy endorsement of the Pittsburgh Steelers and the owner’s Pennsylvania roots. But unlike a lot of sports bars, you don’t need to be wearing the house colors to receive a warm welcome. Rivalries are kept cordial at the Salty Dog and jerseys from a dozen different teams could be lined up together at the bar on any given game day.

“We have something for everyone. I don’t want to say that we’re just a western Pennsylvania bar because we do have something for everyone,” said Buxy.

In that same vein, while Buxbaum might hail from Pennsylvania, Ocean City is his adopted home and one he is fiercely proud of. Having spent much of his life traveling before opening Salty Dog, Buxy believes that Ocean City is unique.

“The tight-knit community that we have is above anywhere else I’ve been in this country,” he said.

Buxbaum wants his saloon to be part of that Ocean City experience for locals and visitors. And for his staff, Buxy tries to achieve a family-feel. Some of his employees have been with the Salty Dog for most of its run.

“I’ve had staff that has been with me for 13, 14 years, from the get-go. I’ve had customers that have been here since Day 1 and loyal,” he said. “The best part of it is the friends I’ve made, the friends we continue to make, the smiles we see on people’s faces as they leave and come in.”

A few employees have echoed Buxy’s move from bartender to bar owner, and even with the extra competition, Buxy said that he couldn’t be happier. His only concern is that an increasingly dense market and shakier economy will make it tougher for bartenders and food servers who put in the time learning skills to start up their own pubs in the area.

“A lot of these guys, that’s how they start. And I don’t know if that opportunity will exist down the road for current bartenders. I hope it does,” he said.

When asked where he wants to see his saloon go in the next 15 years, Buxbaum said he would like to see his children playing a role in the restaurant. Though all four of his kids are too young to run the operation, he is hopeful that he will be able to keep the Salty Dog in the family and create a real Ocean City legacy. Already he revealed that his older kids are showing an interest, which he said prompts him to try to set a good example for them to follow in business and in life.

Buxbaum credited his parents with creating so much of his own philosophy, especially when it comes to hard work and trust. The saloon wouldn’t have been possible without their help, something Buxbaum remembers every time he reflects on the success of the last 15 years.

“The first year they signed their house over. For someone to put that down as collateral, from that day on I started working 20 hours a day,” he said.

Another future goal Buxbaum has is local expansion.

“I’m looking to maybe grow and do more in this community,” he said.

Unable to dive too deep into the details, Buxbaum did say that even if he adds more restaurants into the fold he will be careful to never franchise to the point where the personal touch is lost.

As for what secret he has for establishing a business in the sometimes hyper-competitive Ocean City, Buxbaum’s advice hasn’t changed much from his original business plan — good food, plenty of drinks, a kind staff and never taking yourself too seriously.