CARIBOU, Maine — When Scott and Laurie LaFleur bought the former Caribou Inn and Convention Center, they knew they wanted to transform the place and give it a uniquely Aroostook feel.
That County vibe became the inspiration for Bucks Bar at the Best Western Caribou Inn, a hunting-themed hangout spot that marked its grand opening on Saturday.
The LaFleurs, originally from Nova Scotia but now Caribou residents, bought the 73-room building in September 2022. Seeing its potential, they wanted to transform it into a place that would entice more visitors to Aroostook County. Two years later, after a rebranding and many renovations, the bar is the latest fulfillment of their vision.
“If you look around, it’s certainly an elevated atmosphere. With naming all the things in the Caribou inn, we try to speak to Caribou,” Scott LaFleur said. He said the new title is meant to honor “the rich hunting heritage of Aroostook County.”
Deer feature prominently in the decor. Scenes of deer leaping in the wilderness cover the walls, paintings depict deer and moose, signs with sayings about bucks abound and the bar’s logo itself contains a buck’s head.
The inn officially became a Best Western in November, and is one of only four major chain hotels in northern Maine. The LaFleurs previously changed Presque Isle’s former Budget Traveler into a Best Western SureStay and have since sold it. Other chain hotels include the Hampton Inn in Presque Isle and Quality Inn in Caribou.
LaFleur credits his wife, Laurie, with leading renovations and design throughout the hotel, including in the bar.
While they designed Bucks Bar to be refined, they also want it to feel comfortable, he said. The menu emphasizes traditional offerings such as smash burgers and hand-cut Aroostook County french fries, along with bison burgers, premium bourbon and some unexpected tastes.
“People have been telling us, ‘Please do a bourbon bar,” LaFleur said. “And obviously you want to do what people ask for.”
He described smash burgers — which get their name from being smashed onto a hot surface for cooking — as flavorful and juicy. One of their most unique versions is a peanut butter burger. People need to try it to get it, he said, adding that the peanut butter brings out the flavor of the meat.
Then there’s the Korean cauliflower, an appetizer with fried cauliflower bathed in Korean barbecue spices.
For those with a sweet tooth, there will be different flavors of house-made cheesecake, LaFleur said.
Along with whisky, draft beer and cocktails, patrons can enjoy bourbon flights served on boards made by a local crafter.
Along with food and drink, guests need to feel comfortable and satisfied. That’s where Arianna Harmon, a certified sommelier and the inn’s director of food and beverage, comes in.
“You never come in and feel the mood of the bartender or the server, except for pure happiness,” she said. “You can’t feel chaos, you can’t feel behind the scenes.”
Besides pairing food with the perfect drink, she monitors quality control to make sure standards are met. Then she gets into the fun by mingling with customers and helping create a fun atmosphere.
The inn’s social media and events coordinator, Taylor Cyr, adds to the enthusiasm with various posts featuring waitstaff, menu items and videos. That helps draw in patrons, Cyr said.
“Over the weekend, I posted someone making a margarita. If I’m scrolling on social media, that’s eye-catching to me,” she said. “From my perspective or my generation of people, that’s what we want to see on social media.”
Using local food and craftspeople is important to the owners and staff, Cyr said. Community members are more likely to support businesses that help other local operations.
There’s more news to come, LaFleur said. The hotel’s restaurant, still named the Greenhouse Restaurant, will soon become a steakhouse called the Tundra. Plans are to finish renovations and open this summer.
The restaurant will continue to serve breakfast seven days a week, he said.
For now, he hopes Bucks Bar will become a sought-after hangout for local people as well as visitors. Part of that is using local products and making food on site whenever possible.
“We want to make it authentic,” LaFleur said. “We truly believe making it in house gives a better taste. Our menu isn’t large, but it is tasty.”
