Nic + Junior's
Restaurant · Near North Side ·
Italian-Brazilian fusion with craft cocktails and tasting menus
Italian-Brazilian fusion with craft cocktails and tasting menus
"You know the tomatoes have to be really special to stand out on a tasting menu, and the Sungolds in tucupi (fermented cassava root broth) did just that at this new lunch and dinner spot from James Beard semifinalist Junior Borges. The tomatoes were incredibly sweet and expertly peeled, a perfect foil to the tang of the tucupi and the earthiness of carefully placed basil blooms. I genuinely wanted to drink the remnants at the bottom of the bowl and would happily eat a full course of just these tomatoes. Although the dinner had many other highlights — including a sweet shrimp in a spicy peanut and curry sauce and a cut of wagyu — I can’t help but go back to the tomatoes." - Jeffy Mai
"River North continues its growth of new restaurants with this Italian-Brazilian spot. Along with starters like wagyu tartare or pao de queijo, they have larger dishes like chicken piri piri parmigiano. In addition to a la carte dishes, they have a $185 tasting menu." - john ringor, nick allen
"This isn’t your nonna’s Italian restaurant. Nic & Junior’s takes over a River North space, hidden by the skyscraper that shall not be named, and offers a tasting menu and a la carte selections. The headliner is chef Junior Borges. He made his name in Texas, and the Brazilian native brings a touch of home to the menu with unique yet familiar twists on pastas and other Italian fare. The space is bright and breezy. There’s a bar for casual bites and drinks, and a separate room where the tasting menu resides." - Ashok Selvam
"Nic And Junior's is an Italian-Brazilian restaurant in River North. Along with starters like wagyu tartare or pao de queijo, they have larger dishes like chicken piri piri parmigiano. In addition to a la carte dishes, they have a $185 tasting menu. We haven’t been here yet, but want you to know this spot exists." - John Ringor
"Sleek River North restaurant just east of Wabash between the Chicago River and Hubbard Street occupies a unique glassy building with large windows and an outdoor patio; it opened on May 16 with dinner service first and plans to add lunch later. Two distinct dining rooms offer different vibes: a front room with a bar and a TV for casual cocktails and quick bites like burgers or salads, and a rear room with a chef’s counter serving a modified tasting menu — examples include A5 wagyu picanha and orecchiette with braised octopus — alongside handmade pastas that fuse Italian roots with Brazilian flavors. The team aims for approachable, neighborhood-friendly fine dining rather than formal, pretentious tasting menus, serving items such as a giardiniera made with biquinho peppers paired with mortadella and a nostalgic Beach Grilled Cheese (cheese on a stick drizzled with hot honey). The culinary leadership includes a James Beard Award semifinalist who draws on an Afro-Caribbean, Rio-rooted background and collaborators who sourced hard-to-find Brazilian ingredients and cheeses (queijo coalho, catupiry) in Chicago; the operation emphasizes staff education, local chef connections, and a welcoming atmosphere for both curious diners and sports fans. Open 4 p.m.–10 p.m. Sunday–Thursday and 4 p.m.–11 p.m. Friday–Saturday; reservations via Tock." - Ashok Selvam