"Don’t let the name Nick confuse you; chef-owner Derek Wagner is at the helm here. Roughly 20 years ago, fresh out of the Johnson & Wales culinary school, then-24-year-old Wagner bought the diner from its former owner. He kept the name, but freshened up the kitchen with a modern menu and hyper-local sourcing. Nicks has 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." - Erika Adams, Jenna Pelletier
