"Don’t let the name Nick confuse you; chef-owner Derek Wagner is at the helm here. Almost 20 years ago, fresh out of Johnson & Wales culinary school, then 24-year-old Wagner bought the diner from its longtime owner. He kept the name but freshened up the kitchen with a modern menu and local sourcing. It’s been one of the busiest restaurants in the city ever since, so expect to wait for a table or make a reservation, especially for weekend brunch. Nab a counter seat to get a front-row view into the open kitchen where you can watch Wagner and his crew crank out everything from eggs Benedict to house-made chicken pate to cornmeal-fried Rhode Island scup. Pair your order with a side of crazy-good grilled bread." - Jenna Pelletier