The Santa Maria area has many notable eating places. They seem to fit into two categories: the Jocko's/Far Western Tavern/Hitching Post steakhouse, or the mom-and-pop Mexican joint (on practically every California corner). Chef Rick's is the exception, a small place tucked into an out-of-the-way mini-mall, serving food that combines the regional hallmarks of the Santa Maria area with Cajun, Creole and New Mexican influences.
The New Mexican chicken green chile handpies with tomatillo salsa combine tender chicken and mild chiles in an empanada-style crust. They are topped with the unique tomatillo salsa, more tart then hot. Santa Maria is a large farming, ranching and winemaking area, and Chef Rick makes good use of the local bounty. Asparagus lemon soup with grilled rosemary shrimp combines the freshness of asparagus with that "little extra" boost of shrimp flavor. The fried green tomato salad adds a spring salad to the Southern treat, and then tops it with a homemade green onion dressing.
Most places in Santa Maria are all about the meat, in particular the famous Santa Maria barbecue. A grilled Black Angus flatiron steak has the perfect amount of pink, accentuated by the homemade steak sauce and grilled asparagus. The monster burger is just that, and the grilled Mexican patty melt, with smoked chilies and grilled onions, lets you know that Chef Rick's can be a nice Roadfood stop. My favorite menu item is the Creole lamb shanks. These are cooked until meltingly tender, then topped with a Cabernet sauce made from the local wine and served with a creamy polenta. Fresh sweet corn adds a nice texture and flavor to the polenta.
Desserts include banana beignets, fluffy and full of the sweetness of the bananas, topped with a delicious chocolate sauce.
Above all, Chef Rick's is the kind of place where the locals come in for a casual meal. The regular menu is supplemented by many specials. Whether I'm in the area or just passing through, I'll surely make a point of dining at Chef Rick's.
