Basic HTML Version
14
January – March
www.deltalivingmagazine.com
By Harry Stoll
A
t Rick’s on Second, Jerry
Archuleta and Olivia Ro-
driguez sit on classic bentwood
chairs at a tête-à-tête table in the
shrine of a window cove lled with
the re ected glow of structures
across Second Street. Pulled-back
curtains—the color and transpar-
ency of eggshells—reveal the street
scene to the two women.
Waitress Melissa brings menus
and the three admire the All Hal-
lows Eve scene on a high shelf.
Scarecrows, scary black cats, broom-
sticks,witches,black cats,and orange
crescent moons intersperse with an
original tilting electric hand-held
mixer, an eggbeater, a lunch box,
a kerosene lantern, and more. It’s
the work of creative owner Con-
nie Kormar. Maybe Thanksgiving,
Christmas,Valentines Day, and more
scenes will follow.
Connie says,“I've owned Rick's
for 15 months now,I love the place!”
Across the street, a bit east, El
Campanil Theatre manager Rick
Carraher, Rick’s original owner,
re ects on his and wife Janet’s 25-
year ownership of Rick’s. “We’re
happy it’s going on and that Con-
nie is carrying on the tradition. Of
course they have added things of
their own.”
Connie says she’s made only
small changes. “The place has been
here for over 26 years and has a
very good reputation so I haven't
changed the menu because I'm not
stupid! One of our popular lunch
items is the quiche. I didn't realize
quiche was that popular, but it is.Of
course ours is to die for!”
“I’ll have the quiche,” says tall
Olivia, her hair piled high upon her
head, as if she’s about to sing about
a trolley. She wears stylish teardrop
earrings.The Quiche of the Day has
green chili peppers, roasted red pep-
pers, and onions.
Shorter, stylish short hair, nicely
dressed, but not fancy, Jerry, says,“If
I ate that I would su er all day.” She
orders the clam chowder,which she
judges to be good. They are long-
time friends. Olivia worked for 30
years in County Social Services. Jer-
ry comes here by way of Richmond
and Pittsburg and now lives near
downtown Antioch. Olivia drinks
Pepsi, not diet. “If I want cola, I’m
going to have the real thing.” Jer-
ry has iced tea, a drink favored by
many of the other diners.
Others enter in small groups,
some for their regular lunch meet-
ing; others hugging old friends.“It’s
been too long!” They dress nicely,
no workout out ts here.The talk is
animated and friendly. People com-
fortable with one another in a com-
forting place.
”When I took over Rick’s, all
the customers let me know they
were worried I would change the
menu; then they told me how glad
they were I didn’t,” says Connie.
Ceiling fan blades whirr, talking
to the framed photographs on the
wall depictingAntioch when every-
thing was black and white: railroads,
coal mines, street scenes, barns, ships
run aground, guys wielding huge
wrenches—the whole spread of
history.
Rick’s on Second can seat 38
diners at its tables with ecru cloths
under glass.The window tables are
set 45 degrees to the street, giving a
view from both chairs.A few of the
other tables are set likewise resulting
in a pleasing variation. The plates
are sturdy—like those in a mess hall
or diner—and sport a wide colored
stripe.
Connie says she “… can't say
which sandwich is more popular
because everyone has their favorite;
mine is either theWilliamson—egg
salad—or the Smith Landing—tuna
with melted cheese on an English
mu n.”
Many diners order without
need of checking the menu. Oth-
ers look it over for the Quiche of
the Day, or a choice of seven salads.
Or eighteen sandwiches: poultry,
sh, beef, bacon, pastrami, ham, and
two without meat.The sandwiches
have local historic names: Rodger’s
Point for the grilled chicken breast.
Drinks are $2. No alcohol. Diners
get lunch for less than $12, plus tax,
and, of course, a good tip for the
friendly, e cient waitress.
It’s mostly women running the
place. “They have worked here
for years and really care about the
place,” says Connie. “They're very
careful about prepping the food and
making sure it goes out perfect.”
(Connie’s husband does the cater-
ing deliveries; her son is the sand-
wich maker.)
Each meal comes with fresh fruit
and a chocolate chip cookie. Olivia
points out,“This dip with sliced cu-
cumber and carrot sticks, is a nice
touch.”She also says,“It’s an historic
and classy place.”
A popular, venerable spot for lunch
Rick’s on Second in Antioch’s Rivertown
Connie Komar with server Kim
Hardester encourage diners to
eat local.”
Rick’s on Second
619 W. Second Street
Antioch
925.757.5500
Open weekdays,
11 a.m. to 2 p.m.
Available for private
affairs and catering
www.ricksonsecond.com
John
Cattolico
celebrating
his birthday.