Ricardo's

Food with a major attitude—on the plate and service. Spanish cuisine yet serving what an American steak house does—do not compare to Lugers, please. A fairly new joint and favored by locals who make it their business to look stylized and get loud. The ‘food’ is what makes people coming back, but I would not go that far. True—the dishes are as stylized as your outfit but the rave is slightly over exaggerated. Probably one of a few places in the neighborhood to serve up a trendy and posh meal plus bar. But I came out of this place not having the I-will-come-back feeling. Aside from a huge ego trip from the waiter’s part—who slightly altered my perception of Ricardo’s—I question if the food is as consistent as the repeatable crowd.

I have learned that people may go to a place just for the ambiance and thus deem the food as great—even when the truth is… the food was below sub par. This is what I think the crowd is blinded by the new furniture and decor and sadly losing the sight of the food. Not to say the food was bad—on the contrary, I did not like the ambiance and much preferred the food. Different strokes for different folks. I like to have my own personal space rather than cramped in a row of small tables with other hungry strangers—if unless the food is a must-try. In this case, Ricardo’s was not a must, and was not worth the competitive prices similar to Lugers.

That said, thus; the review:

Angus Empanadas 3 delicious angus beef patties baked to perfection and served with our special sauce ($9). It was a puff pastry wrap; light and flaky. The special sauce tasted exactly like marinara sauce; so don’t brace yourself.

Ricardo Mixed Grill: Grilled PGA Skirt steak, chicken breast, pork and chorizo served with roasted potatoes and garlic spinach ($21). You will most likely bring leftovers. This is a practically big portioned dish.

New York Strip: Prime Angus, bone out, grilled to perfection served with mashed potatoes and mushroom with gralic spinach ($26). Nothing impressive. The sides were not on par, even a diner can teach this place how to make a standard mash. The steak was cooked medium rare how I asked. That was the only thing right.

Lamb Chops ($23): festive and colorful presentation. Grilled to medium well when asked to be medium.

Entrees took very—very long. Waiter was barely neither apologetic nor accommodating —in fact these were his exact words: “the food will come soon, ok!” ‘Soon’ was 40 minutes later, keeping in mind this time was after the appetizer was eaten and plate taken away.

Ricardo’s thinks it has proved itself with its trendy façade and steaks—which are extremely over-hyped by locals who hold so much pride to their neighborhood. Prices are expensive considering the lackluster service and neighborhood. Personally I think for this place to have outsiders coming in, it has to keep a standard for the food turn down the reliance on alcohol from the bar which creates drank and social scene ambiance. Ricardo’s attitude developed too soon to assume it can come close to being a dependable establishment nevertheless a fine establishment.

I didn’t get the hype.


Ricardo’s Steak House. 2145 2nd Ave New York, NY 10029 (212) 289-5895