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Nick's on Broadway Restaurant Review: Nick's has sometimes been described as a diner, and while that might be apt if you come for brunch when locals patiently queue outside for chef Derek Wagner's tofu scrambles, cheddar frittatas and vanilla-battered french toast, it's hardly adequate to describe the dining experience at this Broadway restaurant-café. We like how dishes are suffused with the tastes and aromas of the season, such as fall’s herb-grilled yellowfin tuna accompanied by pumpkin polenta; sweet and spicy risotto infused with the flavor of butternut squash, cinnamon and cumin; and a delicate apple salad with field greens, candied walnuts and blue cheese, sprinkled with coarse salt. All matched with a sparkling organic Etienne Dupont cider, more wine than beer. Can't decide on dinner? Let chef Wagner prepare his four-course tasting menu, with or without paired wines. Nick's has a nice selection of half-bottles of wines as well as a carefully chosen menu of by-the-glass wines from Europe, California and Australia. Waitstaff is friendly but professional --- never diner-brusque --- and the small dining room keeps Wagner personally engaged in both preparation and service.