By Alexandra Pecci
Correspondent

Rick’s A Café and Grille is a place where burgers and baked brie live side by side, and diners can brave Rocky Mountain oysters or real oysters on the half shell.

Rick Korn, chef and owner of the Kingston restaurant and lounge, has created this establishment to combine homestyle favorites with fine dining and entertainment in a comfortable, family-friendly atmosphere.

That mix pretty much sums up Korn, too: He’s a Johnson and Wales-educated chef and a local boy who’s serving up world-class food in his hometown.

The Grille sits along the Kingston Plains in a 200-year-old building. Since opening in 1998, Rick’s Grille has become a favorite local hangout, featuring a large, fairly priced menu and lots of entertainment.

There’s rarely a cover charge, so patrons can see live music in the lounge, or have a quiet dinner in the dining room. The restaurant also hosts comedy nights, charging a flat rate for all-you-can-eat pizza and a comedy show. Although the price varies depending on the acts, the cost is usually about $25. And people seem to appreciate it, since they keep coming back.

“In this economy, you have to do something to pull them out of the house,” Korn says.

To that end, Korn has added several events and specials to the winter schedule, including Guitar Hero competitions, an open mic night and deals such as half-off appetizers and $1 off a glass of wine.

Musician and DJ Bobby Freedom will be hosting the open mic night every Sunday from 4 p.m. to 8 p.m. beginning Feb. 21.

“We’re encouraging all musicians: Bring your instruments,” he says. Singers also are invited to participate.

“It’s a fun local crowd there,” Freedom says, adding that the food is great, too. “I had the steak and cheese the other day. It was awesome.”

Kingston-based singer-songwriter Doug Mitchell plays five nights a week throughout New England, and he keeps a standing gig at the Grille on the first Thursday of every month.

“It feels like home. It’s a real comfortable place,” Mitchell says. “A lot of the people who don’t get out to the far-away shows have a place to come, sit down, eat dinner and listen to some music.”

As for the food, there’s a little bit of everything.

The Grille recently introduced the “Pound of Pasta” menu that comes with — you guessed it — a full pound of pasta, and allows patrons to mix and match sauces and add things like grilled chicken.

Also popular is the Mixed Game Grill, a combo plate for the adventurous eater. It comes with ostrich, kangaroo, alligator, buffalo and Rocky Mountain oysters, along with the potato of the day and a cognac demi-glace.

Restaurant manager Kimberly Boetti says the Mixed Game Grille is very popular with guests.

“They have a lot of fun trying all the different meats,” she says. “It’s a very fun dish to serve.”

Those who want an extended culinary experience can get a seat at the Chef’s Table, where guests can sit next to the open kitchen and have a six- or seven-course tasting menu, plus whatever else the chefs are preparing and want them to try. Patrons can chat with the chefs, ask questions, and sometimes come into the kitchen to prepare their own fruit flambé. The whole experience takes about three hours.

Between the food, entertainment and a full bar, the Grille is a long-time favorite in Kingston and beyond. But Rick, himself, also keeps people coming back.

“They can come in and see a familiar face,” says Greg Rodgers, manager at the Pond View in Kingston, which Korn also owns.

“Rick will take the time to come out, talk to the tables, see how they’re doing,” Rogers says. “It’s more about building that relationship with our customers, rather than getting them in and getting them out.”

Go there:
What: Rick’s A Café and Grille.
Where: 143 Main St., Kingston.
Telephone: 603-642-3833
Hours: Open Tuesday through Saturday, 11:30 a.m. to 10 p.m.; Sunday, 11:30 a.m. to 8 p.m.
Menu prices: Range from $1.99 for side dishes to $24.99 for some entrees (sides included). Menu standouts include the Mixed Game Grille ($24.99 for one; $39.99 for two); the Pound of Pasta ($3.99 to $5.99); and the Chef’s Table (six courses for $24.99 per person; 7 courses for $34.99 per person). Allow at least three hours for a meal t the Chef’s Table, and be sure to make reservations at least two weeks in advance.