About this Business
From Our Editors
Chef Harold Solomons food shines beneath the golden chandeliers at Rickey's Restaurant & Bar. On Fridays and Saturday nights from 6:30 p.m.–9:30 p.m., when live jazz musicians take the stage, light dances across drum shells and the bodies of guitars. Shoots of steam bloom from dishes crafted with ingredients from small local growers. Pan-seared scallops land at tables wrapped in bacon alongside parmesan polenta and sautéed fresh vegetables, and creamy risotto brims with sautéed shiitake mushrooms, yellow corn, green peas, and cherry tomatoes like a farmer’s list of emergency contacts. Chefs dry rub and slowly roast baby back ribs, and waiters help make selections from a list of wines, spirits, and beers from brewers including Moylan’s.