After reading some rave reviews, my guy and I decided to try Nick’s for brunch. We arrived at 12:30 pm on a Sunday, and waited about 40 minutes – just what the hostess had estimated. Nick’s accepts names until 3 pm. Unless you arrive after 2:30, expect to wait. In any case, the wait is well worth it!
The restaurant is divided into two. One side has the impressively-stocked bar, with bar seating and high-tops each seating two people. It seems the thing to do while you’re waiting for a table is to order a Bloody Mary or the mimosa special. The special that day was a Prosecco with apple puree. It looked yummy, though I didn’t try it. The other side of Nick’s has bar seating facing an open kitchen, and tables for larger parties.
Everything we had was amazing! Nick’s uses locally-sourced meats, seafood, and vegetables so there is a whole list of specials, depending on what ingredients are plentiful.
The hash special was a beef and onion hash with mushroom gravy and poached eggs. My boyfriend ordered it on top of a Benedict, with house-made biscuits and Hollandaise sauce, served with home fries which included some sweet potatoes.
Other specials of the day (it was tough to remember them all the details as our server recited them) included a very yummy-sounding burger, a cassoulet with lamb, pork sausage, and white beans, served with grilled bread, and a fish dish.
The full order of vanilla-battered French toast was two thick slices, he ordered it with warm berry compote (strawberry rhubarb today i think) and Vermont maple syrup. The house-made bread was very soft on the inside.
Our waitress was super nice and attentive. Our coffee mugs and water glasses never went empty. Interestingly, coffee is not on the drink menu, though there is a plethora of teas. I would definitely return to Nick’s. Actually, I can’t wait to go back!
Food: 5/5 | Service: 5/5 | Value: 5/5