The Ricochet

lol reposting this because it was accidentally deleted. internet wins again🥴

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a different kind of post.

this week, we’ve been thinking about the internet —
and the strange shape it gives small business.

we don’t live online.
we drop in, share a thought,
then get back to the real work.
the dough, the sauce, the people.

one post, one review —
that’s enough to tip our little world sideways.
we’re not chasing viral.
we’re chasing balance.
built for what we’re built for.

lately, we’ve noticed something odd in groups:
a belief that businesses shouldn’t be themselves,
always submissive, never really equal in the conversation.
that we exist only to serve — not to speak.

but that’s not us.
we’ve spent years building something with backbone.
something with soul.
not just a business, but a presence —
quiet when it makes sense, clear when it matters.

sometimes we reply.
sometimes we don’t.
sometimes we just put the words on the cake and leave it at that.
not everything needs a digital echo.

these platforms say they’re here to help.
but help shouldn’t come with strings attached.
we don’t need “help” that edits us out of our own story.

the truth is — they need us, too.
If all that’s left is noise, spam ads, and outrage, what’s the point?

restaurants are closing every day.
It’s hard out here.
and still, we don’t tear others down.
we don’t steal shine.
we just do our thing —
with care, with flavor, and with a whole lot of pepperoni.

we’re not trying to be everything to everyone.
we’re trying to be exactly what we are.
and if that’s not enough for some folks?
that’s fine. the cake will be there Friday regardless…

we did this one for the kiddos, but tbh we have loose rules around that…

please meet the all new rico rolls. these pretty little pizza poppers burst with every bodacious bite.

pocket contents can change with each batch, but pepperoni is the standard.

yeap, they are *that* good.

properly introducing our spin on fresh mozza rollatinis.

house mozzarella wrapped in a thin slice of prosciutto di parma, then deep fried golden brown in a nut-free pesto panko. we lay these cheesy cherubs on a bed of our scratch san marzano marinara, then drizzle it with a truffle balsamic glaze. lastly but not least, topped with a fried prosciutto crumble and a dash of pecorino.

these are available to dine-in guests only - but yes, we still have our original mozza sticks available for both dine-in and takeaway.

hello. we’re back here, and stepping into this golden era with some news:

we’re stoked to announce some new menu items available this week, as well as some total overhauls to reinvigorate some of our classics. we’ll be introducing them properly through posts this week. early feedback has been fantastic. tyvm.

in addition, Café Rico officially opens 12/1 with a righteous brunch menu curated by . The Café will be open every saturday and sunday moving forward from 9AM-1PM.

we can’t wait to host the second annual Battle of The Brushes on 12/14. last year was too much fun and we raised a ton of dough for something we care deeply about. let’s run it again.

we’re going on a saturday this year to throw two back-to-back events that day. we’ll wake up with a golden girls boozy brunch, followed by the instant-classic Bob Ross throwdown in the evening. proceeds this year are going to derry schools. tickets on sale 11/26 with additional details.

lastly for now, we’re coming close to three years of this feeling, and through the end of the year we have some v cool stuff for our customers who have been riding this wave with us…

…all to say “thank you for being a friend.”