TDN Weekend December 2016 Issue 9
Issue link: https://www.e-digitaleditions.com/i/998879
and spirit shop out of the restaurant, Nicholas Wines. In addition to typical bottle, half-bottle, and by-the-glass options, Nicholas employs Coravin technology to offer some of its higher-end reserve wines by the glass. The seasonal cocktails are excellent, and the New Fash- ioned—made with Russell's Reserve bourbon from bar- rels hand-selected by Harary, orange bitters, and rich Luxardo cherries—shouldn't be missed. Nicholas also offers a small selection of mostly locally brewed beers, including a few hard-to-find varieties, and boasts a solid spirit list as well. On the main menu there are three prix-fixe options, in addition to a private chef's table experience with just four seats available Tuesday through Friday. Guests can choose between a three-course menu featuring some- what larger portions ($75), a chef's tasting menu com- prised of six courses ($95), or a thoughtful four-course vegetarian menu ($75). The chef's tasting menu can be paired with Nicholas wine selections for an additional $50 or cellar selections for $125. In the spring and summer, the crispy soft-shell crab served with a perfectly complementary citrus basil vin- aigrette and refreshing apple and jicama salad is a great way to start a meal. The baby field greens salad is also excellent and surpris- ingly large. Creamy Beaufort cheese pairs well with deli- The staff is extremely attentive and knowledgeable—something that will come in handy when attempting to navigate a very extensive, high-end wine list.