Nicky’s Coal Fired is Hot 

By | March 05, 2017
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Nicky’s is an experience for true foodies and casual diners alike. Start small, the Italian way,  with a daily changing antipasti list of house cured meats, hand selected cheese, and a section of Chef Galzin’s famous focaccia, cold small salads, olives.

Centered around a coal oven that runs at about 900 degrees, the main menu highlights smaller dishes meant to be shared:  house made duck sausage and the most tender baby octopus you can imagine. Housemade pastas, in portions that make is possible to eat pizza too, bring you to cobblestones streets with tables outside. Lucious, thick noodles immersed in the most elevated flavors that speak to a true Italian meal. A catch of the day, flown in fresh, and cut of the day from porter road butcher offer a break from carbs and a step into the refreshing simplicity of a coal fired oven char. 

And finally, pizza. While Nicky’s is not a ‘pizza place’ in the true sense of the word, their pizza is damn near perfection. With tangy tomato sauce or luscious béchamel, choose between 12 red and white pies, including daily special that rotate with the season and the mind of Chef Galzin. 

Be sure to snag a reservation, especially on weekends. But if you’re lucky enough to get a spot up at the bar, be sure to admire beverage director Tracy Ardoin Jenkins’ craftsmanship both in the glass and behind the bar. Go see what all the hype’s about, and don’t forget to bring some pizza home for later.

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