Ricco's Italian Bistro, Overland Park, Ks

Its Friday night. The wife and I had a uni-brain moment and were interested in having some Italian food. She was interested in some ravioli and I was just interested in something new. Down the way from our usual sushi restaurant, Ichiban Sushi at College & Quivira, is an always busy little bistro called Ricco's.We have been looking at the crowds of people going into and out of this place for years and always wondered what it was like but could never bring ourselves to not have sushi when in that area and hungry. Our loyalty as diners is great if the food merits it.

We walked in around 6pm and the hostess greeted us pleasantly and then asked if we had reservations. "Whoa" I thought to myself. First off, they take reservations?! Wow? We didn't have one and she informed us that they did have a table for two "in the back." Actually, that was the table that I had my eye on when we walked in anyway, so, sweet. The place was about 3/4 full and it seemed that as soon as we sat down the people just came streaming through the door.

There were old folks, young folks, family folks and middle aged folks. I remember thinking that this was a good sign. The little old ladies with their blouses, bolos, and blazers and their accompanying little old men with their wool polos buttoned all the way to the top and sport coats over top. Those were the folks who come here every week and on their way out they make reservations for next week.

I ordered my Peroni, the wife just had water (prego ya'know) and we settled into the search for what we were to order for our dinner. Turns our that they didn't have the ravioli cooked the way that the Mrs. was craving but she quickly found some substitute items to satisfy her cravings.

She orderd the small version of "RICCO’S CHOPPED ANTIPASTO SALAD
Salad greens, pepperoni, bacon, artichokes, tomatoes, pepperoncini, onions, italian cheese, with a sweet black pepper vinegrette" to be served before her main entree which was a "mia" sized oak fired pizza that she custom built with cheese, red onion, garlic, and peperoni.

I ordered the "Chicken Florentine
Lightly floured chicken breast sautéed, served with parmesan cream sauce and spinach" and opted for the upgrade to a Greek salad to be served before the entree.

The salads were outstanding. Hers more than mine because of its specialty designation. It was savory and hearty and the vinegrette was perfectly complementary to the ensemble of greens, cheese and meats. Her comments were that she had a new dish to crave during the week.

My only complaint about my salad was that it was served on a dish so small that any touching of the fork to the salad forced it off of the plate and I ended up eating half of it off of the table. Her salad came in what looked like a broad soup bowl and even though it was overflowing it managed to hold its contents with ease. I wish I could say the same for mine. That being said the greens were fresh, the feta was dry and flavorful. The dressing was not your typical Greek style oil and vinegar combo. It was a lightly fruity, zestfully tangy red stuff. I looked everywhere on their menu for a description of the Greek salad but to no avail.

Then came the entrees. The pizza looked and smelled marvelous. Unfortunately it was not quite what the Mrs. had in mind. The red onions were raw. She had hoped for a bit of roasting or carmelization time in the brick oven. The garlic cloves were whole but roasted. And when I say whole, I mean they still had the hard little brown parts on them where they attach to the stem that grows up through the ground. Typically this part is removed. The crust was kinda bland and chewy.

Overall, my Chicken Florentine had the same issue; bland. The person, not our waiter, who brought us our entrees did not ask if we needed anything. If you order pizza and a pasta dish with chicken in white wine sauce, you should offer paremesan. So, I waited for our waiter to ask us. He passed by our table four times before he stopped and asked if he could clear our salad plates from the dinky two top table. I had to stop him as he darted away and ask for my parm. He did bring it right away with a smile however and it did add a little to my dish and some to the pizza. But, my pasta still lacked flavor. The overall taste of the dish was the sweetness from the spinach. I had expected a savory, garlic rich creamy pasta with zesty crusted chicken and robust parmesan flavors and aromas. Not quite. But, not bad either. (I ate the leftovers for dinner on Sunday and they weren't bad)

We ate what we could. Ordered coffee and tiramisu and boxed up the leftovers in time for the after dinner coarse to be served. The coffee was dark, rich and satisfying. The tiramisu was mostly fluff. The ladyfingers looked and tasted homemade but there was only one layer of them. Not even a hint of coffee or brandy or liqour or mascarpone cheese. Just whipped cream and a thick dusting of cocoa. Not that we didn't eat the entire thing but it just didn't seem to have much in the way of substance.

As we left, a large man, who I had noticed standing around in the back (by our table) and occasionally helping servers asked us how everything was. If I owned a restaurant I would ask this during the meal, as it is being eaten. Not as the customer is leaving. The most you can expect to receive is, "Fine" or perhaps a punch in the face. Besides, who are you fat man? Why do you care? You have on a polo and jeans and if this is your place, you should really look the part.

We might go back for salads at lunch on a day when the sushi place that we love is closed. Might. Otherwise, we will just leave it for the other people who reserve their spots there. Let them eat bland whipped cream and garlic stems.