Friday, March 01, 2013

Nick's on Broadway to celebrate the end of February

The other night we returned to Nick's on Broadway.

amuse bouche, choux puff
Joined by friends Andrea, Barbara and John we sat for an early dinner at one of the West Side's favorite eateries; and only four blocks from our house it's certainly one of ours. From chef-owner Derek Wagner down to the bustling service staff, it's hard to find fault with Nick's. The food is delicious -- just check out the photos -- and our server Krissy (or Chrissy or Chrissie?) was pleasantly friendly without being intimate and her knowledge of the wines and their relationship to the menu was truly amazing.

amuse bouche, puree of white bean
And it's a comfort, frankly, to support so many local producers while enjoying such a delectable meal: Point Judith monkfish for Susie, Barbara and John, Point Judith flounder for me and Blackbird Farm beef for Andrea; and several of us had the gnocchi with Blackbird Farm beef ragout.

Derek, like a number of chefs in Providence -- although by no means all -- is a man clearly determined to support local resources; and yet his his prices are really no different, and in some cases better, than many other city restaurants.  Go figure.

Lastly, it's a rare day when Derek is not there behind the counter working in that wonderful open kitchen space. Next time you go just tell him Steve and Susan said hi!

house gnocchi with Blackbird Farm beef ragout
Salad of Baby Greens Farm lettuces with, pickled cranberries, fresh citrus, radishes, Great Hill Dairy blue cheese
Point Judith Funder over mustard greens and potato-fennel cakes
Char-grilled Blackbird Farm beef, creamed lentils, barley, mushrooms, Port wine-peppercorn jus
Point Judith Monkfish over pumpkin-parmesan  risotto

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