News Record from North Hills, Pennsylvania • Page 40

301 DO! out, to Eat, Rico's a delight, once you're thri the crowd It had been more than a year since myJast trip to Rico's, and I'm happy to report that things haven't changed much. If anything, the food has gotten better. There's only one problem trying to snare a couple of seats at the Super Bowl might be easier than securing a table at Rico's during the holiday season. On two separate occasions we were discouraged by lengthy (two hour) waits and decided to dine elsewhere. We finally succeeded on a weekday night when business was slower, but there still wasn't an empty seat in the house.

What draws the crowds to this restaurant? Both atmosphere and food. Owner Rico Lorenzini has molded his kitchen and staff into one of the city's most revered, with head chefs Rick Rivero and Dennis Deluca churning out dinners with the finesse of a string duo. I started the meal with the soup du jour a Monterey Bay chowder ($2.50) had an even distribution of vegetables, potato phnpks ql rhnnks and Ham niecPS. broth was slightly salty, out One Rico Lane, Roes I Phone 931-1969 I CradR cards: AH major cards accepted Bmohlng. Pipe and cigar smoWngfe tinted to the bar area.

Non-smoking room seats. 40 people. Oieee Upscale; coat and QBflDBiTi Lunch-- 11:45 am. to 2:30 p.m. Monday- Saturday, Dinner-- 4 to 10:30 pm Mooday- Riday-Saturday frA'Jt (ExcoHont) (Expensive) Review policy Restaurant visits are anonymous and are paid for by the North Hills News Record.

Reviews and dining guide listings are unrelated to advertising. RESTAURANT AND COCKTAIL LOUNG Exceptional lunch Served Dining In A T7V Atmoiphete BcnquetFocflttos Avalable Col Now For New Yean Reservations Dinner Won-Thus 4'30-10pm 4Sat 430-Hpm Sunday 3 30-9 pm Monday- BBC Baby Back Ribs Tuesday-Chicken Romano Wednesday- Roast Prime Rib or Beef Thursday- London Broil Sunday- Roast Prime Rib of Beef Above Dinners Include Soup or Tossed Salad, Choice ol Red Skinned Potato, French Fries, Pasta or Vegetable and Bread Butter. Located in Cranberry Twp. on Freedom to Hampton Inn Rastfatans recommended for ptrtas of Sot man. till 1:00 am INNER FOR TWO night of the week I i Jan.

15,1994 I otjw broUi was slightly salty, savory and enjoyable. A bread basket offered a choice of saltsticks, hard rolls or soft Italian bread. An order of escargot Bourgogne ($7.25) tickled my taste buds. The snails were so tender that they practically melted in my mouth. A hot garlic butter preparation elevated the dish to divinity.

An order of imported pavoni beans ($2.50) brought us down to earth. peasant JOSEPH BROWN III, staff photographer Tino Vargas sets a table while patrons enjoy Rico's cozy dining area. presentation as the salmon. A chocolate mousse cake ($3.25) rounded off a perfect evening. The top half was a smooth, creamy chocolate mousse, similar to a pudding mixture, while the bottom was a dark chocolate cake that had the texture of a sponge cake.

Pete Bender reviews restaurants for Go! dish was chewy, crunchy anc grainy. The beans came to our table in a reservoir of extra-virgin olive pit that made them all the more irresistible. An asparagus vinaigrette ($4.95) arrived chiQed, fresh and tasted delicious, despite a less than subtle hint of vinegar. The asparagus were succulent After biting into my first taste of baby Coho salmon with pink scampi sauce I knew I was in for a special treat. The fish came as two fillets flanked by five jumbo shrimp.

Each fillet was not more than a half-inch thick in the middle and even thinner at the head and tail portions. The fish was topped with a tomato-based pink scampi sauce and was unlike any salmon I've ever tasted. A lemon sole and lump crabmeat ($21.50) was baked Italian- style with rosemary butter. It was a large piet up most of the plate, then topped with tender lump crab chunks. It was as magnificent in taste and CasuaL.Comfortable...Pleasant...

Midnight In Dublin is 7:00 in Allison Park Enjoy an IRISH NY EVE WITH US Hats Whistles Champagne Toast 7:00 by MIKE GALLAGHER RouteS sUwranl Allison Park. PA Puft 486-5133.