The Ricochet

pies for the palisades…

if you know our story, you know we are deeply saddened by the ongoing devastation occurring in los angeles, the palisades, and malibu.

while our family and friends are safe, there is a long road ahead for so many. lo and i have seen this type of insurmountable loss up close, and there are so many difficult miles ahead for these communities - the people, the businesses, and the animals have years before things will feel stable again.

while we feel somewhat helpless over here, we are hoping to do what we can - we are donating a percentage of our sales this weekend to relief efforts on the west coast.

please consider an additional donation to the links in our bio to support and the amazon list for

the basic

eggs any style, local sausage and bacon, scratch biscuit, and the notorious smashed homies

rico brunch with bottomless

the BRBotB 2024 is shaping up to be another hilarious round of awesome. tickets available online ($30) and in-store ($25 no fees!)

same as last year, 100% of tickets sales are donated and your purchase comes with two drink vouchers.

prizes this year:

best in show (as voted by the other bobs): $500 gift card to the rico!
runner up: $100 gift card to the rico
best bob: $100 gift card to the rico
and this year, "most realistic squirrel" is awarded with a $100 gift card to the rico as well

a win all around, and it's about to go down. see you all next week.

Bob Ross - Battle of the Brushes 2024 The greatest painting competition in town returns for its second year.

the completely rebuilt ricoballs.

on a fresh tripoli roll or a signature pie, they were solid before. they are great now.

we went down to the granular level to reinvigorate these beauties. made in-house from the freshest ingredients daily - along with our scratch san marzano tomato gravy - the all new ricoball has entered the conversation.

the all new rico dough.

always meticulously made in house, not frozen - like others.

we’ve boosted the gluten and adjusted the fermentation process to give our thin crust pies a structure that has that perfect dine-in crunch and holds up nicely for takeaway.

we’re biased, but we don’t think our pizzas have ever been better…