Nicholas's desserts don't disappoint either. A yogurt
sorbet with lemon pudding and graham crumble served
as the first of two sweet courses as part of the late spring
chef's tasting menu might be the best bite of the night.
The milk chocolate mousse has a distinct flavor very rem-
iniscent of a Cadbury bar, and it is served alongside pea-
nut ganache, fudge pudding, and chocolate ice cream for
an interesting play on texture and temperature.
And if you enjoyed the ice cream, you're in luck, as
the Nicholas brand has further expanded with the re-
cent opening of its first of two creameries. Up the road
and toward the ocean in Atlantic Highlands sits Nicho-
las Creamery, serving up elevated, small batch cups and
cones clearly guided by the same culinary principles that
drive Restaurant Nicholas. With intriguing, sophisticated
flavors like goat cheese with roasted strawberries and
balsamic reduction and Kentucky Dreaming—Nicholas
Reserve Four Roses bourbon and brown sugar—Nicholas
Creamery is worth the splurge in its own right.
