Business is slow in Rico in the winter, but Eamonn O’Hara at the Rico Hotel is still cooking, on Thursday, Friday and Saturday nights. And dinner at the Argentine Grille is so much fun and so romantic, and so good, that regional residents and visitors should really consider making the beautiful journey over Lizard Head Pass. Plus you can spend the night and enjoy cross-country skiing after breakfast the next morning.
But dinner first: You really can’t beat the $15 early bird entrée, your choice of salmon, chicken or flatiron steak… Prices go up after 6, but remain a bargain. Because Eamonn is one talented chef. I’ve written it before and will probably write it again: the cooking at the Rico Hotel somehow tastes better because it is so unexpected. The folks at the next table, if they stopped while passing through, will be asking each other: How did such good food end up here? In the middle of nowhere?
The answer is that Eamonn dropped out of the big city rat race years back – he was sous chef at the upscale Bel Air Hotel in Beverly Hills – to cook for just for you in Rico. Or at least that’s how it feels at this rustic outpost where the fire will be blazing in the lobby, the hospitality will be as warm as the fire, and the food is sure to satisfy.
Call ahead at 967-3000.