Starting the first week in January, the
You might wonder why I mentioned ample parking as a benefit to Nick’s
Once inside, the familiar dark woods are gone, replaced by a more modern blonde wood. Gone too are the white shirts and khakis on the waiters. Now everyone is dressed, head to toe, in black. Of course the changes carry over the lunch menu as well. Yes, most things have carried over, but my favorite sandwich, the turkey melt, has been replaced with a turkey blt.
I consider the gumbo at Nick’s to be one of the best in
It’s always rich and satisfying. Yes, the shrimp are still on the small side, but there’s plenty of them and plenty of crab.
You can tell these are homemade because there’s not a uniform crispiness.
French Dips are some of my favorite sandwiches. That combination of well roasted beef, tender but crunchy bread, and beefy au jus is just sublime.
Peppers and onions are great on a cheese-steak, and a French loaf is perfect for a French Dip, but the two together seem a little off.
The Swiss cheese could be worse, I’d personally sub in some provolone. However, there is no place on either sandwich for mayonnaise.
I’ll give Nick’s credit, they at least gave a rich, beefy albeit salty au jus. This has potential to be a credit sandwich, but lose the mayo and go a little easy on the salt.
So, lunch at Nick’s was pleasant but there was a few slip ups with the new menu and new location. Aside from the salty au jus, the missing sandwich, the core of what makes Nick’s great is still there. The food is still, for the most part, excellent, the wait staff is fantastic, and I’ll get used to the décor. The true test will be dinner, and more chances to explore the new menu, particularly the small plates menu that’s coming soon. Now if only they could fix the bathroom. It’s like stepping into a black and white movie. Everything is grey with a side of grey, and it’s cold in there.
For Nick's part 1, please click here