Terrific Takeout: K Rico South American Steakhouse Our Coverage Sponsored by Fresh Origins
Their Mom must be so proud, plus she put the K in the name!
Owners and brothers Tommy and John Greco
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. Read our first Culinary Queen interview with Kelly Sasuga:
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It's not who you know, it's WHOM YOU KNOW and Peachy Deegan learned that one town away from West Hartford, where Tommy Greco once lived. As you know, we constantly sing the praises of the great state of Connecticut however we did not know him in West Hartford. We met Tommy and his brother, John, in Manhattan where we meet practically the world. Of the many restaurants we consider to add to the coverage of the ones we already love, K Rico was impressive and outranks its competitors of the newer Manhattan restaurants. Open since February 1, 2015, K Rico excels at adding their signature South American flair to USDA Prime, dry aged by the butcher on premises (on the bone. For wet aged, it's aged in its own juices.)
Under Para Empezar, otherwise known as starters, we began with the Pulpo a la Parilla: Marinated Grilled Tender Octopus, Cherry Tomatoes, Garlic, White Wine, Capers and Cilantro. Sourced from Scandia Seafood, this eight-legged wonder first luxuriated in Torrentes from Argentina for a four-hour marinated bath which gave it fabulous favor, strongly accentuated by those capers. We might have been even more aggressive with the garlic. Highly flavorful and properly tender, the octopus was dotted with quartered cherry tomatoes and we liked it.
We are advocates of green salad, and we were happy with the K Rico chopped salad. They listened and put the dressing on the side for the picky one here. Romaine, mango, strawberries, papaya, red onions, queso blanco (white cheese), and fire roasted corn nuts teamed up to give you a nutritional taste that screamed "VACATION" with enthusiasm. This is a nice deviation from the traditional green salad.
The following course of Pescado followed up on this fruity theme, and if you don't speak any of the South American languages either, that means fish. Please meet Corvina, a South Ameircan fish; it's gloriously emulsified in citrus vinaigrette, coconut milk, papaya, mango and pomegranate giving it a tropical, fascinating flavor it's likely you have not had before. So, audience, know that they go beyond the meat here. Also, the Corvina is topped with Canadian Smoked Salmon and Plum Tomato and it's delicious.
So hot, you can see the steam rising!
Carnivores, rejoice! It is always happy to find a new great place for steak, and you know who love love loves Filet Mignon. We hear they have a lot of steak options to explore at later dates, but we like to start with this 16 ounce lovely cut. From Endicott Meats in Hunts Point, this delightful juicy filet was absolutely delicious and hit the spot. The steak is prepared in the classic, American steakhouse way but what is different is that Merken, a spice from Chile, is on all steaks along with butter and sea salt, giving it the John Greco signature flavor. John is the Executive Chef and Tommy is the Host.
Just look at how good that looks and remember that we never photo shop. We publish the truth in pictures and dinner really is this good at K Rico.
There are nine options for sides, and we chose two. After we told them what we wanted to try, they told us these are the two most popular...the warm, comforting, smooth Cauliflower Potato Mash is above and the succulent, addictive Brussel Sprouts with Bacon are below. They are equally delicious and great companions to your steak.
We want to know what their MOM orders!
K Rico is Terrific Takeout!
We look forward to seeing what they do next.
