By using fresh, locally sourced ingredients, chefs can save kitchen space, tossing out storage containers and releasing all their cows from the walk-in pantry. Savor uncluttered flavors with this Groupon to Rickey’s Restaurant & Bar in Novato. Choose between the following options:
- For $25, you get $50 worth of upscale American cuisine and drinks.
- For $45, you get $100 worth of upscale American cuisine and drinks for a party of four or more.<p>
In the grape-studded shadow of Napa and Sonoma’s sprawling vineyards, Novato’s local growers surrender their fresh, seasonal produce to Rickey’s Restaurant & Bar, where Executive Chef Noe Martinez weaves culinary techniques central to France and Mexico into a menu of old-fashioned American classics. Skewers spear marinated chicken cloaked in thai chili sauce ($6.95) on the gluten-free menu, which caters to restrictive diets and long-standing family feuds with wheat. Dry-rubbed ribs ($17.95) and slow-smoked prime rib ($25.95) crush carnivorous cravings, as does the fettuccine à la bolognese’s robust homemade meat sauce ($13.95). Thrifty snackers can peruse the bistro menu’s trim selection of casual fare, which includes a guacamole-smothered chicken quesadilla ($7) and a sliced-prime-rib sandwich ($10). Made in-house, chocolate lava cake ($5.95) provides a sumptuous alternative to the liquid nitrogen shots that typically chase sips of smoky single-malt scotches from Glenlivet ($9) and Lagavulin ($14).
Guests can bask in outdoor seating alongside the adjoining Inn Marin’s crystalline pool, where toes tap to the dulcet melodies and scatted drink orders pouring from live jazz players on Friday and Saturday evenings.
Rickey's Restaurant & Bar
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.