Press

Nothing's Better Than An Adult Slushie on a Hot Day

Rick’s Roadhouse takes childhood nostalgia to the next level


Posted on June 27, 2016 by Emily Dietsch [providenceonline.com]



Sweltering weather has a way of making kitsch unironically appealing. When it’s 100 degrees on a good day, with 2,000% humidity, who has time for tastefulness and decorum? Who wants to remain a respectable adult? Not a one of us. We all enter an unapologetically warped, regressive state in which more is more, bad choices get a pass and youthful nostalgia mixes with grownup indulgence.

There is no more perfect emblem of this phenomenon than the spiked slushie. Both its halves – the spiked half and the slushie half – are all id, even if one hails from middle-aged territory and the other from middle school. And to boot, it’s possibly the utmost democratizing summer drink, capable of felling class and political divides in a single, icy, high-proof swoop.

At Rick’s Roadhouse, Providence’s unapologetic bastion of Americana, spiked slushies are king all season long. One in particular, the Grapefruit Slushie, comes with a side of Rhode Island pride – since it pays homage to Del’s, the state’s most iconic iced lemonade. “A couple of years ago they came out with a grapefruit version that blew me away,” says Harrison Elkhay, who directs beverages for Rick’s and its sister restaurants. He began to think about a NSFW version to serve, and soon a citrusy, vodka-soused, Snookie-approved slushie was born.

Alright, alright. There’s a little class involved. Rick’s uses only fresh-squeezed juices, never the concentrated stuff or high-fructose whatchamacalit laced with red dye #47. The slushies come with perfectly textured ice in a highball glass, with no plastic cup or neon straw in sight.

Alright, alright. There’s a little class involved. Rick’s uses only fresh-squeezed juices, never the concentrated stuff or high-fructose whatchamacalit laced with red dye #47. The slushies come with perfectly textured ice in a highball glass, with no plastic cup or neon straw in sight.

Grapefruit Slushie

Serves one

“It’s relatively easy but kind of difficult,” Harrison says, enigmatically, about how to DIY this spiked slushie. Turns out that the easy part is the straightforwardness of the ingredients and the process: It contains just one liquor, a couple of juices and ice. (Blend, stir, sip.) But translating what they do at Rick’s to a home bar is a challenge, since Harrison and his team utilize an Island Oasis machine for the ice and the blending. It is to an average blender what a monster truck is to a beat-up sedan. Nevertheless, Harrison thinks the amateur bartender can still wind up with a passable version.

  • 1.5 oz of Deep Eddy grapefruit vodka (a Texan brand, natch)
  • 3 oz fresh-squeezed ruby red grapefruit juice
  • .5 oz fresh-squeezed lemon juice
  • Approximately 1.5 cups of crushed ice
  • Fresh grapefruit slice

  • Add the vodka, fresh juices and ice to a blender and pulse lightly until blended but not pureed. Serve in a tall hurricane glass with a fresh slice of grapefruit.


    Rick’s Roadhouse: More Than Just BBQ

    Posted on November 17, 2011 by Chris [frontroweats.com]



    I think it’s pretty safe to say you can count all of the good BBQ joints in Rhode Island on one, maybe two hands. Now, it’s not a knock on the way we dig on swine, but we’re more known for seafood than anything else. Which is why I was pretty excited to give Rick’s Roadhouse a try.

    Located on Richmond St. in Providence, Rick’s Roadhouse dishes out authentic BBQ derived from family owned restaurants that make up historic Route 66. Along with their endless array of grilled steaks, ribs, and fixin’s, Rick’s manages to create a relaxing, informal environment to please any party or family. So gather round now ya’ hear!! It’s storytellin’ time!!



    Shredded Chicken, Corn, Black Beans, 3-Cheese Blend w/ Avocado-Ranch dipping sauce


    Texas Eggrolls ($7.99)

    Man, were these good!! The light, crispy handmade shell was home to a mixture of shredded chicken and cheese. It was a great take on an Asian classic. The rolls were a little spicy so I found myself dipping them in the avocado-ranch. The result was a cool, creamy bite. Meant for two but can easily be devoured if you’re really hungry.



    Their pulled pork is smoked for over 12 hours to ensure a lean, tender bite

    2 Meat Combo Plate ($16.99)

    Let me first say this. The portions are HUGE! These combo platters can definitely serve as dinner and then lunch at the office the next day. The ribs were crispy on the outside and moist on the inside. The combination of dry rub and BBQ was a great touch because I basically got the best of both worlds.

    Not to be outdone, the sides were just as impressive. Rick’s Coleslaw had a very refreshing taste (made w/o mayonnaise which I didn’t mind at all). Their blue-ribbon cornbread had the right amount of sweetness and paired perfectly with pulled pork. Oh and I can’t forget about the texas toast. Awesome touch and it allows you to make your own BBQ sandwich if you’re pondering.



    The first time I’ve ever seen S’Mores on a dessert menu…

    Camp Fire S’mores for Two ($4.49/person)

    What an awesome idea!! I guess making s’mores isn’t just for camping trips!! This dessert is all about the creating your own personal creation of milk chocolate and gooey marshmallow sandwiched in between two crunchy graham crackers. As you begin to roast your marshmallows over the flames, you’ll notice the familiar aroma of toasted marshmallows fill up the entire dining room. Pretty cool!



    The first time I’ve ever seen S’Mores on a dessert menu…

    ********************

    I had an unbelieveable time at Rick’s Roadhouse. The food was excellent and the service was top-notch. I am yearning to go back for another round and eager to try out the rest of the menu. And with over 40 menu items under $9.99, you are sure to experience BBQ nirvana without breaking the bank. So gather the children and lock up the livestock, it’s time for Rick’s Roadhouse y’all!!!