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DRY AGING is the NATURAL way to TENDERIZE beef and ENHANCE the FLAVOR. DRY AGING is the time consuming OLD SCHOOL way of curing beef. NATURAL enzymes break down the muscle fibers which makes the beef more TENDER with a ROBUST BEEF FLAVOR. I PERSONALLY monitor the entire AGING PROCESS. 
 
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Prime Steaks, Great Pasta, Fresh Seafood, Homemade Desserts. Winner of "Best in Show" 2005-2010 Capital Food & Wine Festival.

For additional information please click on the Reservations tab, call (360) 413-9995, or email ChefRicardo@RicardosRestaurant.com.
Open Nightly with seating from 4:00 p.m. - 9:00 p.m.
Closed Sundays