Ricardo's Kitchen + Bar

Kris Kelly

It was very good. If you compare to Ruth Chris...they have more side options and are priced the same. Here you have to take whatever they are serving with your type of steak. With that said it was a very pleasing experience & you don't have to drive to Seattle to eat at a top end steak house, this was the 2nd time I visited this restaurant. Would recommend it but you had better come with $$$$

Jason Nikoley

I like to try high end restaurants when traveling. I usually stick with steaks, but thought I’d try seafood as Halibut is in season and should be “relatively” local and fresh. I had high expectations…. Perhaps that’s where I failed. I should know better, working some nice restaurants 30 years ago, today, too many places try too hard, and forget basic things. Flavor should come first. I started with a lobster bisque. Sadly, this was the strangest lobster bisque I’ve ever had. It tasted of pure chitin, nothing but shell, gritty and well.. disgusting. It looked and tasted of mud with texture to match. Next course was the Halibut. Pan seared, and served on top of a risotto with asparagus. There was a sauce I wont attempt to describe, it looked of sea foam. Nothing stood out about the sauce I could pinpoint any central flavor or seasoning… just bland. The risotto tasted as it should, but lacking seasoning. The halibut was perhaps a little overcooked, but fresh and properly seasoned. I’d suggest if you come here, try the steaks. They may be marvelous, I don’t know. Avoid the bisque at all costs.

Taylor Paul

We came in for the first time for dinner on our anniversary the other night. We didn't have a reservation but the host said luckily she still had a table for us. I decided to try the lemonade with fresh berries for my drink. I'm not sure exactly what was in it, but it definitely didn't taste like lemonade. The prices are pretty high and we decided to split the ribeye. Our waiter was kind enough to bring the entree on two separate plates and still present each plate beautifully as its own. We also shared the savory fig cheesecake as our appetizer. Everything tasted excellent and was more than enough food for us!

Ryan Bishop

Excellent. I went during dinner without a reservation on Friday night, luckily they were able to seat us. The had a good selection or beers, cocktails, and wines. The complimentary bread was great. I had the house salad with ranch. The ranch tasted homemade. I had the steak tartare as an appetizer, and it was so flavorful. For the entre I tried the 30 day aged filet and it was cooked to perfection. This was a great experience and great food.