Reaching its 20th year in business, Ricardo’s Kitchen & Bar is maturing extraordinarily well along with its Omaha dry-aged beef. Since Shane Holland made the transition from general manager to owner two years ago, he has been upgrading countless details to create an interactive, inspired experience for diners while offering exceptional cuisine. If you haven’t been in a while or maybe ever, it’s time to make a reservation.
“We’re on the best year yet!” exclaims Holland. He attributes success to close teamwork with his chef Mikaël Besnier, whose French heritage, including growing up around food, influences all he does. Besnier worked in a starred Michelin restaurant and now expands on those elements in Ricardo’s Kitchen. You’ll be the joyful recipient.
Once a quarter, the duo offers a six-course, themed and wine-paired dinner. Their ideas are inspired from around the world, and the menu is unique. Check social media for details and tickets. Another worthy addition to Ricardo’s staff is Pastry Chef Ana Sebastiani-Bankel. Her work is art, but thankfully edible. Sample the handmade truffles or the peanut butter chocolate mousse. Designs are lovely to behold and wonderful to eat. It’s all part of the WOW factor that keeps Holland striving for guest satisfaction.
Ricardo’s prides itself on its dry-aged beef, a process that results in concentrated flavor and tenderness. Ricardo’s believes it is second to none. Diners may opt for other meats and seafood such as pork or sockeye salmon. You will be tempted by appetizers, too. You can come early for the Happiest Hour with specials on selected food and beverages on Tuesdays thru Saturdays from 3-6pm. In wintertime you’ll be cozy inside, but warmer temperatures make sitting outside with the fireplaces and tiki torches thoroughly enjoyable.
About every third Saturday, Ricardo’s hosts Oly Night Market in its event space. A hearty group of local vendors offer wine, beer, food trucks, entertainment, jewelry, gifts, and all sorts of goodies. It’s from 4-9pm.
Ricardo’s invites to you to come for “fun dining, not fine dining,” as Holland says. That means you get an upscale, innovative experience but you can dress casually and
totally relax.
Ricardo’s Kitchen & Bar
ricardoskitchenandbar.com
BY MARY ELLEN PSALTIS