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| - Being the B, L, and D (breakfast, lunch and dinner) restaurant of a major valley resort takes allot of versatility. From scrambling eggs to grilling a piece of meat the new Rico's American Grill at the Point Hilton Squaw Peak Resort shows that all this can be done and more on a daily basis.
With two massive patios, a large bar and lounge area coupled with a fantastic selection of locally made beers on tap, just beckons you to try them all out. This is easily done by ordering up a Beer Flight ($7) which gets you 4 5oz glasses of their best brews, though this will be tough to chose, they're all good. Then you can order a capped 64oz growler ($20) to go! A growler is simply a large glass jug filled with your favorite beer, your choice. These are all the rage in other cities so I was excited to see Rico's making this offer. Id fill it with my latest favorite, Left Hand Milk Stout Sweet Stout. Think rich flavors of chocolate and coffee blended with milk sugars to give a sweet and creamy taste.
In the large dining room you'll notice a wood fired oven. Unfortunately Rico's doesn't take full advantage of this, only offering a handful of menu items cooked in it including the BBQ Chicken Flatbread ($12). Covered with pulled chicken, red onions, Rico's BBQ sauce and mozzarella, this paired well with our beers though could have used a bit more salt, easily remedied. Another glimmer of what could be was the Wood Oven Baked Penne ($13). Several large meatballs, roasted tomato sauce, fresh mozzarella and pesto ricotta cheese and al dente pasta made for a hearty satisfying meal.
A bit lighter but bold with flavor, the Chopped Salad ($10, add grilled chicken $3) made with grilled corn, black beans, bacon, tomatoes, cucumber, avocado, and BBQ-ranch dressing was shaken, not stirred, literally. The salad is brought out in a large martini shaker, dressing added on the spot then shaken well. Kind of a neat twist on table-side salad service, what's old is new again.
The Wicked Meatloaf ($15) could have used some of Rico's BBQ sauce for a sweet contrast instead of the semi-boring-more-like-brown-gravy cracked pepper demi. The meaty slabs were paired up with roasted garlic mashed potatoes that were well seasoned and comforting.
Perfectly cooked and perfectly tender, the New York Strip Steak ($21) had a warm poblano and bacon relish that I could have eaten by the spoonful. The smoky sweet relish made the need for any sort of steak sauce not necessary. Along side was a heaping helping of green chile mac 'n' cheese, so creamy and so gone, delish.
Apple Skillet For 2 ($7) takes apple slices simmered in a brown sugar and cinnamon, thanks to the wood-burning oven, then topped with cake crumbles and served with cinnamon vanilla gelato. If the skillet weren't so hot I would have licked it clean.
While Rico's may not have yet achieved culinary greatness, what you do get is solid Southwestern influenced American grub.
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