Archive for the ‘Uncategorized’ Category

New Years Eve 2016!!

Friday, September 30th, 2016

 

The new year is just around the corner heres a preview of last year’s special menu! It’s never to early to get excited for the count down!

nicks on broadway new year’s eve 2016

9!
Warm rye + ginger bread with maple butter, honey + sea salt

8!
Narragansett Bay oysters three ways ~
Chilled with champagne-caviar cream/ Roasted ‘Rockefeller ’ style / Chilled with preserved lemon
or
Warm goat cheese + onion tartine with toasted brioche, pistachios, poppy seed + honey comb

7!
Roasted native mussels with green lentils, carrots, herbs + roasted pepper broth
or
Roasted pear, carrot, turnip + leek soup with charred leek, crème fraiche + olive oil

6!
Maple smoked bacon + smoked pork head-cider terrine with apples, lettuces, currants + mustard
or
Roasted beetroot & carrots with citrus, honey roasted walnuts + blue cheese-herb boursin

5!
Roasted Native sea scallop with cauliflower-turnip puree, pea greens, cider + golden raisins
or
Butternut squash & white beans with oven dried tomatoes, spinach, pecorino + ricotta
4!
Risotto of Baffoni Farm chicken sausage, spinach, broccoli, kale + parmesan
or
Rhode Island mushrooms – piopinos, maitakes + oysters, with rye seed, Napa cabbage + sage
3!
Schartner Farm carrot + lemongrass sorbet with bubbles, sea salt + mint
2!
Smokey braised Blackbird Farm pork with roasted sweet potato, onions, greens + cranberry
or
Cauliflower + broccoli roasted with field peas, celery root, herbs, bread crumbs + pistou
1! Dessert
Dark chocolate cake with chocolate-lavender ganache, sea salt, cocoa-violet cream + orange
or
Lemon chiffon cake with orange cream, caramelized citrus, roasted pecans, honey + mint

 

HAPPY NEW YEAR!
Menu 125 per person(exclusive of tax, beverage + gratuity).
No substitutions please (without prior arrangements).
Champagne + Snacks in the bar starting @11pm(reservations accepted, walk-ins welcome)

If you’re looking for just some snack and small bites to eat at the bar we offer our select menu of local favorites.

2016 Countdown with Bar Snacks + Bubbles

Snacks

Narragansett Bay Oysters on the half shell

House pickled vegetables

Crispy kale with field pea hummus

Chicken pate with berry-wine preserves

Point Judith white fish salad with lemon-chili aioli

Goat cheese with apple-onion jam + roasted walnut

Honey roasted nuts with sea salt

Roasted beetroot with blue cheese-herb-boursin
Gingerbread with whipped cream + jam

Chocolate cake with dark chocolate ganache

Cranberry cheesecake tartlets

Cake truffles

 

 

Vegan 7 course tasting menu 9.10.2016

Friday, September 30th, 2016

We cater to many special requests at nicks on Broadway. There are so many food allergies, and dietary restrictions now that it always keep our staff on their toes inspiring them to creat unique concoctions with seasonal ingredients. Here is a sample of a menu our staff executed on September of this year 2016.

Vegan: a person who doesn’t consume any form of aninmal product.

Amuse: Focaccia crostini with Nardello pepper jelly, apple , scallion + roasted pecans

Pure : Chilled soup of cantaloupe, tomato, watermelon + olive oil

1st Course: Summer tomatoes, cured tofu, honey roasted peanuts, toasted seeds, mint+ citrus

2nd Course : Cucumber + feild peas with roasted olives, radishes , capers,pistachio +parsley

3rd Course :  Roasted squash  blossoms with sweet-chilies+ walnuts, peaches ,plums, apples, pea greens, cashews + honey

4th Course: Broccoli, escarole, zucchini, summer squash, roasted garlic, whole grain + charred leek

5th Course : Orange peppers with roasted eggplant + sweet corn, kale, almonds + pistou

Intermezzo : tomatoes + mint sorbet with bubbles, sea salt + mint

6th Course: Roasted Maitake + oyster Mushrooms  with tatsoi, yokatina, green lentils, carrot-chili pure + fingerling potato

7th Course : Vegan chocolate brownie with black berries, raspberries, blueberries, coco-mint sorbet + hazelnut-cocoa butter

 

This is just a sample menu. Menus subject to change based upon seasonal availability and special requests.

 

 

Cinco de Mayo!

Sunday, May 15th, 2016

cinco de mayo!

 

What a fun night this was!  Any chance we have to celebrate with delicious food + drink, count us in!  We made no exception here for Cinco de Mayo this year.  With the opportunity for us to embrace + express our love for the flavors + beauty of Mexican cuisine we put together this fun little bar + snack menu for the night.  We love our barroom.  Thematic events + holidays allow us to have some fun with it, and we are doing more + more of these ‘pop-up’ style special food + drink menus in it.

This was brilliant expression of our Sous Chef Xavier’s homage to his Mexican roots + a way for us to showcase some of our beautiful Rhode Island bounty in a different light.  The heirloom corn, the dried chilies + tomatoes from our summers, the pickled peppers, spices + vegetables that we make in our pantry, and of course our favorite local meats, seafood + cheeses, all inspire us.

In our food there are often undertones + accents of Spanish + Mexican flavors, the sensibilities + textures inspire + inform us, but not always so outrightly so.   This was a fantastically fun way to enjoy, embrace + celebrate that!

comida!

bar snacks 9-11pm

Narragansett Bay oysters chilled with pickled tomato-chili-lemon vinegar

Chilled native squid + mussels ‘cocktail’ style with tomato, chilies, onion, parsley, lemon, lime + chargrilled bread

Heirloom cornbread + chili whipped lardo with chives, honey + pickled jalapenos

Chicharrones with lime + chili salt

Tacos! ~ with corn tortilla, house salsa, parsley + pickled onions

Baffoni Farm chicken ‘tinga with chipotles

Blackbird Farm smoked pork belly + pea greens

Rhode Island mushrooms + potato with queso

Blackbird Farm beef + chili ‘tamale’ freestyle ~ slow braised beef sirloin, smoked chilies, tomatoes + onions with corn-smoked chili polenta, pickled chilies + goat cheese

‘Rice + beans’ ~ black bean + tres queso risotto

Verdes ~ Asparagus, fiddleheads + brassicas with dried chilies, lemon + crumbled queso

Chocolate-cinnamon-chili cake truffles with sea salt, caramel + fruit

Mini lime + coriander tartlets with caramel, sea salt + whipped cream

 

bebidos!

cocktails

La Rosa Mexicana ~ Tierras Blanco, lavender, honey, rose liqueur, lime, prosecco

El Burro del Jimador ~ Olmeca Altos Reposado, lime, ginger beer

Rhody Michelada~  Revival Brewing Hefeweizen, tomato, chili, spices, lime salt

Paloma~ Tierras Blanco, lime, agave, grapefruit soda, lime salt

María Sangrienta~  El Buho Mezcal, Aalborg Akvavit, tomato, savory spices

One Hot Chili~  Olmeca Altos Reposado, Ancho Reyes, Aperol, grapefruit

Adios Napoleon~  Del Maguey Crema de Mezcal, Maison Rouge Cognac, Galliano Ristretto, Pierre Ferrand dry curaçao

tequilas

Tierras Blanco

Siembra Valles Estate Grown Blanco

Olmeca Altos Reposado

Lunazul Añejo

mezcals

El Buho

Del Maguey Single Village Minero

Del Maguey Crema de Mezcal

New Year’s Eve 2014/15

Wednesday, December 31st, 2014

nicks on broadway new year’s eve 2015

9!
Warm + crispy choux pastry with cheese, rhubarb preserves, black pepper, honey + salt

8!
Narragansett Bay oysters two ways ~
Chilled with cranberry, onion + preserved orange / Roasted with potato-horseradish-parmesan sabayon
or
Soup of turnip, onion, walnut, rosemary, escarole + creme fraiche

7!
Chilled native clams + mussels with grapefruit, french radishes, celery + parsley
or
Naval orange salad with pomegranate, kale, macadamia nuts + blue cheese

6!
Smoked pork terrine with turnips, apples, pickled raisins, greens + smoked bacon
or
Crusty caraway bread with roasted squash, Melville cheese, greens, almonds, honey + pumpkin seeds
5!
Native sea scallops roasted with citrus, cinnamon, black bean, kale + sweet potato
or
Mushrooms with field peas, onions, dried cranberries, herbs + feta cheese

4!
Spaghetti squash with beef, pork + chile ragout, herbs, ricotta + Parmesan cheeses
or
Brussels sprouts with beet root, chiles, roasted peanuts + white sesame
3!
Orange-thyme sorbet with bubbles, sea salt & orange mint
2!
Braised Hopkins farm lamb with parsnip, sunchoke, mustard greens, red wine + earthy spices
or
Roasted carrots with green lentils, crispy wheat berries, chard + goat cheese
1! Dessert tasting
Dark chocolate-ginger bread bread pudding with chocolate sauce, sea salt + cocoa clove sorbet
White chocolate-cranberry crumble with vanilla-orange cream, drunken cranberries, pistachios
Sweet potato-maple ‘cheese cake’ with bourbon, honey, caramel + pecans

HAPPY NEW YEAR!
Menu $125 per person(exclusive of tax, beverage + gratuity).
No substitutions please(without prior arrangements).

Champagne + Snacks in the bar starting at 11pm (reservations excepted, walk-ins welcome)

nicks on broadway was the Providence winner of Million Dollar Critic!!!

Wednesday, November 12th, 2014

Read Giles Coren’s Million Dollar Review from the Huflington Post Canada! Clink link below for full article about his adventures in Providence as well as video, showing our win!

http://huff.to/1qovMBM

Del Posto @nicks menu!

Thursday, September 25th, 2014

Tonight’s special menu!  SOLD OUT!

Thursday September 25th 2014

Dinner with mark & derek
Featuring the Italian wines of Frederick Wildman & Sons.
Thursday September 25th, 2014, Providence, Rhode Island

Bubbles & Snacks
Flax cracker & almond cheese
Baccala crocchetta with red pepper jelly
Rice penne, robiola, pizza spice
Chickpea & black truffle farinata
Crisp potato, kaluga caviar, parsley stem
Palla di pane with tomato marmellata
Roasted beet root, hazelnut & Narragansett Creamery feta
Smoked pork terrine, onion & grilled sweet corn
Paired with Lamberti Prosecco  & Lamberti Rose ~Edinburgh Gin Cocktail
____________
Amuse
Puree of slow roasted Geer Farm San Marzano tomatoes, onion & olive oil
___________
1st Course
Point Judith sea scallop with Barden Orchard apples, peaches, lettuces, goat cheese, raw honey & roasted walnut
Paired with La Scolca White Label Gavi 2013, Piedmont
____________
2nd Course
Gluten free veal & pork angonotti with asparagus cacio e pepe
Paired with Melini Orvieto Classico 2012, Tuscany
______________
3rd Course
Point Judith monkfish with roasted late summer peppers, heirloom tomatoes, herbs & olive oil
Paired with Nino Negri “Ca’ Brione” White Blend 2012, Lombardy
______________
4th Course
Gluten free garganelli verde with del posto ragu alla bolognese
Paired with Marziano Abbona ” Papa Celso ” Dogliani 2012, Piedmont
_______________
5th Course – Intermezzo 
Cavicchioli ” Vigna del Cristo ” Dry Lambrusco with Schartner Farm grape-verjus sorbet, black pepper & sea salt
_______________
6th Course
Dry-aged Blackbird Farm beef sirloin with Rhode Island mushrooms, house-smoked bacon, kale & cauliflower
Paired with Marchesi di Barolo Barolo Tradizione 2008, Piedmont
_____________
7th Course
Coconut Dessert from Chef Brooks Headley
Gluten free cookie finale
Paired with Pelligrino Passito de Pantelleria 2011, Sicily

Dinner tonight is $150 per person. This includes all food courses, wine pairings & an 18% service charge (exclusive of taxes). Additional wine portions & bar selections are available for your enjoyment @a supplemental charge.

Del Posto @nicks on broadway!

Wednesday, September 3rd, 2014

I am so excited to announce that later this month I will be teaming up with my friend, the very talented Chef Mark Ladner, of Del Posto in New York City, for an amazing collaborative dinner right here in Providence at nicks on broadway!

 

The dinner will be held on Thursday September 25th, 2014.

We will be closed for regular dinner service to make this dinner extra special.  There will be a very limited amount of seats available, so don’t miss out!  Book now!

 
Tickets will be $150 per person, which is inclusive of a reception cocktail, bubbles & snacks, 7 course dinner with incredible wine pairings & gratuity.  What a deal!  It does not include applicable taxes.  
 
The reception will start @6pm & we will sit-down for dinner @7pm 

 

The menu will include a combination of Mark & my food styles and feature meats, fish, shellfish, late summer vegetables, fruits, cheeses, handmade pastas & sweets.  And did I mention that the entire night, from reception through dessert, will be GLUTEN FREE!

 

With Mark’s prolifically-delicious Italian-inspired cooking and our RI summer bounty of ripe tomatoes, herbs, peppers, squashes & chilies, I thought this would be the perfect opportunity to work with our friends @ Frederick Wildman & Sons and feature some of our  most favorite Italian winemaking families and their beautiful wines.  Expect to see special selections from Marchesi di Barolo & Nino Negri to name a few.

 

For booking a reservation please call us @ 401.421.0286

You may also email us @ reservations@nicksonbroadway.com

 

Menu details & other general event teasers will be coming at you over the next few weeks, so stay posted, but don’t wait to book your seat!!!!

Be sure to follow mark on twitter @chefmarkladner and @pastaflyer

 

cheers & see you there!

derek

 

*The entire evening will be celiac safe and gluten free.  If you have other dietary restrictions, please call in advance and we will make every effort to accommodate you if possible.

 

New Year’s 2013/14 Menu

Monday, December 30th, 2013

We’re looking forward to another amazing night of food, drink, laughter and excitement, celebrating the end of this year and the hope that the new year brings.  Every New Year’s Eve at nicks has been filled with great eats, good drink and memorable moments, and this year is on course to do the same.   I hope that you can join us for dinner or for Bubbles & Snacks in the bar.  Here’s the menu where is stands right now.  See you soon!

9!

Warm glazed brioche with toasted poppyseed, ricotta + orange marmalade

8!
Puree of white sweet potato, coconut + cardamom

7!
Narragansett Bay oysters two ways ~
Warm with smoked bacon, roasted clam + horseradish sabayon
Chilled with grapefruit, ginger + rice wine vinaigrette
or
Warm Honeycrisp apple, Bridgid’s Abbey cheese, honey + sea salt on toast
Crispy sunchoke with white bean + pickled fennel

6!
3 terrines ~ beef + mustard, lamb + cranberry, smoked pork + onion
with baby greens, pickled cranberry, mustard seeds + pistachios
or
Salad of shaved pear, roasted walnut, cabbage, lemon, egg + blue cheese

5!
Roasted native mussels, squid & pumpkin risotto with citrus, coriander, vermouth + parmesan
or
Celery root-potato cake with Indian spices, pickled peppers, squash + smoked chili aioli + pumpkin seed pesto

4!
Parsley-roasted Point Judith mackerel with preserved lemon vinaigrette + lentils
or
Carrot-caraway + potato gnocchi with roasted onion, pecan, sage, pecorino + ricotta

3!
Pineapple-sage sorbet with black pepper, bubbles + sea salt

2!
Hopkins Farm lamb, pork + smoked chili ragout with wheat berries + barley
or
Rhode Island mushrooms, grains + greens with parsnips, chilies, sesame + herbs

1!

Dessert tasting ~
Pistachio-mint-chocolate-chip pudding,
Black pepper-vanilla panna cotta with grapefruit + kumquats,
Lemon-chiffon cake with cream cheese chantilly + lemon marmalade,
Chocolate beetroot cake with casis cream

HAPPY NEW YEAR!
Menu 75 per person(exclusive of tax, beverage + gratuity).
No substitutions please(without prior arrangements).

Champagne, Cocktails + Snacks in the bar starting at 11pm (reservations excepted, walk-ins welcome).

Earth + Wine Dinner

Wednesday, April 17th, 2013

Earth Dinner with the Wines of Michel Torino

Wednesday, April 17th 2013

I am very proud to present our Earth Dinner for 2013.  This year I am doing something a little different.  It’s Chefs Collaborative’s 20 year anniversary, and I wanted this to be a special celebration of their amazing work and efforts.  I could think of no better way to do it than by bringing together our friends and farmers, cooking for them, and sharing some special wine.   The idea for using Michel Torino wines for the dinner came from a tasting I had a few months back with my friend and colleague Ian.  We tasted through the entire portfolio and I was very impressed with elegance and subtle power of the wines.  These are world class, delicious and well made wines.  As I learned more about the wines and the winemaker’s dedication to sustainability,  good farming practices and thoughtful winemaking, the idea for the connection came to mind.   What makes this dinner even more special is that some of our favorite farmers are attending, and will get to break bread with so many of the guests, cooks, wine folks and service staff that have been enjoying the fruits of their labors for so long.  As I have said so many times before, I could not do what I do everyday if it were not for the special relationships that I have forged with my farmers, growers, fishermen and producers.  It is truly an honor to have them here with us tonight to enjoy supper together.

 Michel Torino wines are from Argentina.  All of the grapes are hand-harvested in the estate’s own vineyards high in the Andean foothills. Brothers Salvador and David Michel founded the winery in 1892, 22 years after discovering the Cafayate as an area suitable for fine wine production.  The estate practices sustainable, environmentally friendly farming by minimizing the use of fertilizers and chemicals in the vineyard and winery.  These are wines with an indelible sense of place, wines which complement food rather than overpower, wines which are true to their origin.

Earth Dinners are an annual series of events sponsored by Chefs Collaborative and Organic Valley to promote local, sustainable, and organic foods and restaurants. This year is the 20th Anniversary of Chefs Collaborative, and 25th Anniversary of Organic Valley.

 —

Torrontes Cocktail with White Vermouth, Lemon + Elderflower

Wild Rhode Island Oysters with pickled rhubarb mignonette, fresh parsley, lemon + olive oil

Warm “fugazzetta” with onion, kale, roasted olive, Vermont cheddar + Crystal Brook Farm goat cheese

 —

Cuma Torrontes 2010

“Ceviche” style wild Point Judith fluke + sea scallops with lemon-lime preserves, Schartner Farm radishes, rainbow chard, fresh herbs + grapefruit

 —

Don David Reserve Malbec 2010, Colchaqui Valley

Sage-roasted wild Point Judith monkfish with Rhode Island mushrooms, Allen Farm pea greens + Schartner Farm carrots

 —

Don David Finca La Maravilla #6 2011 Malbec

Slow-braised Hopkins Farm leg of lamb with yellow split peas, fennel, onion, thyme + golden raisins

 —

Don David Finca La Urquiza #8 2010 Cabernet Sauvignon

35 day dry-aged Blackbird Farm beef ribeye “asado” with Schartner Farm potato, Maine beans, smoked chili +chimichurri sauce

 —

Altimvs 2009 Malbec-Cabernet-Tannat

Dark-chocolate with lavender, cream, “dulce de leche” + sarsaparilla sauce

 —

A portion of the proceeds tonight’s dinner will be donated to Chefs Collaborative to help fund their important work, and will be matched by Organic Valley.  Thank you for your generosity and support, and thank you to all of our hardworking farmers, growers, producers and fisherman for all of their beautiful products, time and efforts.

Dinner tonight is $75 per person (exclusive of additional beverages, gratuity + taxes).

On sourcing + in-house production

Friday, November 30th, 2012

While sourcing and making things from scratch seem to be hot topics these days (as they should be!), they’ve always been extremely important to me and been an integral part of what we do here at nicks.  It was instilled in me at an early stage in my training that if I wanted to make great things, I had to start with the best possible raw materials I could get my hands on.  Taken one stage further, to fully understand the materials I was searching for and working with I had to appreciate where and who they came from and how they were grown, raised, cultivated, foraged, hunted, developed and/or produced.

It’s an exciting time to be a cook.  People are excited about food and reconnecting to deep level of satisfaction that even the simplest of meals can bring.  There’s a tremendous focus on what we’re putting in our mouths, what’s been done to it and where it comes from.  From the lens of a cook this makes for an audience filled with excited and appreciative eaters eager to delve into the foods, drinks and services we are providing, and the story behind them.

People often like to put a lot of focus on defining themselves, their food, their restaurant, their opinions, their philosophy in a way that is total, absolute and definitive, i.e. this is what we do, we are 100% this or 100% that (organic, local, sustainable, international, classic, progressive, etc.).  For me I find it hard to describe what we do in such absolutes.  Overmore, what we do is in such a constant state of motion and flux, growing, changing, evolving, it’s not always easy or accurate to define it in that way, and it can be limiting to boot.   I take it more as a journey.  Everyday brings new adventures, opportunities, discoveries, and that is the driving force behind what keeps food and the restaurant so exciting.  The one thing I can say that is absolute, is that I cook from the heart. I put everything I am and have into the food, beverage and service, and try to inspire our team to do the same, both in the kitchen and in the dining room.  We try to source as carefully and conscientiously as possible, and attempt to support as many smaller and regionally local producers, growers, farmers, fisherman,etc. as we can.  We make almost everything from scratch in our restaurant and each day brings us new dishes, new methods and new ideas that bring us closer to that goal and keeps the creative fires burning bright….

 

Our guests often ask what are some of the things we make in-house and I’ve been kicking around the idea of putting a list together for them for some time now, so here’s a start:

fish + meats (while we don’t grow or catch our livestock or fish, we pride ourselves on building great relationships with our sources and butcher most animals + fish whole + in-house)

breads (all breads are made here from scratch )

bacon

barbecue sauce

buttermilk biscuits

bread puddings (sweet + savory)

cakes + cookies

chicharrones

chocalate syrup

coffee syrup

corned beef

creme fraiche

dried chiles

eggnog

english muffins

granola

hams

hamburgers (ground in house)

herbs (we grow seasonally)

hot sauce (green + red chile)

ice creams + sorbets

jellies + jams(blackberry, blueberry, strawberry, peach, rhubarb)

limeade

muffins

mustard

mayo

paprikas

pastas

pates (chicken, pork, beef, lamb)

peanut butter

pickles

salsas

sausages

soups + all sauces

vinegars (lemon, orange, red wine, white wine)

*these are just some of the many things that we make in house. some foods are made in house and also sourced