At the age of 24 Derek Wagner opened Nicks on Broadway.  Nine years later, and in it’s second location (500 Broadway), he has opened a newly expanded version of the ever-evolving, grass-roots-start-up restaurant.  From its modest eighteen seat/breakfast-only beginnings, to its current 55 seat/full-service, acclaimed version, nicks has always focused on seasonally inspired, locally sourced, integrity driven food and service.  With a concentration on attention to detail, passionate cooking and uncompromising standards, Derek focuses on bringing gourmet food and attentive service to his customers in the most unpretentious and upbeat atmosphere possible.  With such grass roots, staying connected to the community is paramount to Derek and the philosophy that has come to shape nicks on broadway.  Starting years ago, Derek has developed and fostered strong relationships with local growers, producers, farmers, fishermen and artisans.  His efforts and passions have also lead him to establish on premise herb and vegetable gardens, the planting fruit trees in his near-by yard, and composting for local farms and the following years on-site gardens. It has also set him on a continual search to find even more farmers, producers and growers to partner with.  Whatever they cannot produce or grow at nicks, they try to source carefully, thoughtfully, and locally whenever possible.

Derek has been nominated for The James Beard Rising Star Award twice, been featured on TV’s Food Network several times, written about in Food & Wine, Esquire Magazine, Travel & Leisure, Clean Eating Magazine, The New York Times, The Boston Globe, and The London Independent, to name a few. Recently, nicks has been named “One of the Worlds Best Restaurants” by Fodor’s International Travel Guide for the third year in a row.  He has also contributed to several books including Harvest to Heat, Eat Shop New England and several local Rhode Island cooking and restaurant books.