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Don Ricardo Steakhouse is fashioned like a backyard in

Uruguay, where outdoor grills, parillas, elevate grilling to

an art form. Don Ricardo’s dining area, with plush red booths

and iron work railings, is as close as possible to the grill, clearly

visible behind a partition. A newly remodeled bar provides

an elegant setting for good conversation over glasses of wine or

specialty cocktails.

Among the popular dishes are the rock lobster served outside

the shell ($26.95) and the organic filet mignon ($26.95). High

quality cuts of T-bone, rib eye and porterhouse also sell well,

but co-owner Carmen Ramirez is considering offering smaller

portions to provide options to customers with more petite appetites.

Seafood, chicken, and pork dishes, and a handful of pastas

and salads, round out Don Ricardo’s menu, but nothing, nothing,

is as popular as the Argentine churrasco, a pound of skirt

steak expertly seasoned and seared, then coiled for presentation

and served with a tangy chimichurri sauce. After your dish arrives,

look through the window to the grill and give a thumb’s

up to Ricardo Ramirez, the restaurant’s namesake, who loves to

pick up the tongs himself.

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