“A friendly little bar.” That’s the simple but apt description given by both Rick Kennedy and his sister, Tina Byrns, about their establishment located virtually in the heart of River City at (where else?) 718 3rd Avenue, right along Columbia Street.
When I came in on a chilly, snowy afternoon recently, Rick’s 718 was in the middle of their Mardi Gras celebration. And so to begin with – and in a departure from the form I usually like to employ – I’m going to describe a menu item you’ll not find there the rest of the year. But it was so incredibly good that I can’t help myself. Here it is: I had the best raw oyster, still alive and kicking, and just shucked from a shell the size of a circa-1989 cellular phone, that I’ve ever eaten in Evansville. Or anywhere else more than a few miles from any coastline.
I bring this up because it shows that this “friendly little bar” goes the extra mile when selecting the items they serve to their customers. The oyster was so fresh, so delectable, so satisfying, that it didn’t need the typical sprinkle of hot sauce or side of cocktail sauce in which to dunk the doomed mollusk.
Now, on to the rest of the story, as the late Paul Harvey would have said. “My mom kind of raised all of us up in a bar… the Silver Dollar, Gemeca Bar, there were several our mother worked in,” Kennedy says.
After a career in the concrete business, Kennedy decided it was time to get in the bar business that he’s been around for so long. So, in June of 2007, he acquired the business and set about to putting his own local touches to the place.
“We wanted to give people home cookin’. We don’t cheap it,” he relates. “The mashed potatoes are real potatoes – they’re not instant or anything like that – we use good-quality meats. Most of the stuff, we get from Farm Boy Food Mart and Dewig’s up in Haubstadt. The ground beef is always fresh, never frozen – we get that from Wesselman’s – all ground chuck.”
This use of local ingredients at a wholly-locally owned and operated establishment is refreshing for those of us who appreciate such things. And it speaks to Ricks’ ability to provide a menu that Evansvillians want on a day-to-day basis.
With five employees, Rick’s 718 satisfies the breakfast, lunch and dinner cravings of anyone over the age of 21 who wants homemade, homestyle food. Rick’s personal favorite is the open-faced beef, cut from fresh top round and served with fresh mashed potatoes and gravy. And it’s a steal at a price of under $5.
According to both Kennedy and sister Tina, Strombolis are a big hit with the public, as are their brain sandwiches, a tasty treat served at only several select area restaurants. But, in keeping with the “keep it local” theme, Rick Kennedy knows what people in Evansville like to eat, and so he delivers on that.
An Evansville (and in a greater sense, Hoosier) favorite is the wonderful tenderloin sandwich. “I make my own,” says Kennedy. “Then slice them myself, tenderize, batter dip and fry them.” The wonders of a well-made tenderloin sandwich can’t be overstated.
The savory, tender pork chops at Rick’s are hand cut in house from a larger portion as well, and are featured as the plate lunch meat item on Tuesdays.
Plate lunches – another Evansville favorite – are something to look forward to throughout the week at Rick’s 718. Staples include Thursday’s country fried steak and fish on Fridays. Wild card selections can be found on Mondays and Wednesdays, where the choices may include anything and everything from chicken Cordon bleu to spaghetti to chicken and dumplins to meatloaf, goulash and lasagna. Each and all are prepared with the same affection and eye to quality as the rest of the regular menu selections. And at a price of only $5.25, a choice of two side items and bread, lunches during the work week are a tasty, filling, homestyle break to look forward to, no matter where in the city you may find yourself. After all, Rick’s 718 is within minutes of virtually everyplace in Evansville proper, particularly downtown and the Deaconess campus, where so many people work day-in, day-out.
A word has to be said of Rick’s 718’s breakfast. Third-shifters – or anyone hungry for a homestyle way to start the day (and support their local business, for fewer dollars than the chains) will find plenty on the morning menu, the items of which are served from 7 a.m. to 10:30 a.m. Eggs made any way, including loaded omelets, fresh breakfast meats, French toast, biscuits and gravy, fried potatoes and hash browns, pancakes – all are offered at a price that doesn’t go over $6 (the Western omelet, big enough for the hungriest person out there is only $5.55).
Local local local. That’s the underlying theme at Rick’s 718. It’s all done with love and affection, and of course, in keeping with their motto, friendliness.
Do visit Rick’s 718 soon. I can vouch for the quality and taste. You’ll have to go for yourself to be welcomed like an old friend.
Rick’s 718 • 423-0872 • Hours – Monday through Saturday, 7 a.m. to 3 p.m., Sunday, 10 a.m. to 12:20 a.m.
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Credit Dylan Gibbs
