nicks on broadway
American restaurant · Federal Hill
500 Broadway, Providence, RI 02909
Highlights
Imaginative New American bistro with open kitchen & casual vibe
Imaginative New American bistro with open kitchen & casual vibe
"A long-running farm-to-table restaurant opened in 2002 by a Johnson & Wales graduate that emphasizes community and collaboration within the local dining scene; the kitchen sources more than 85 percent of ingredients from nearby farms and fisheries. Highlights include roasted Rhode Island oysters with red chili lemon butter and a honey chicken chili biscuit, reflecting a menu rooted in local produce and sustainable sourcing." - Ellen Carpenter
"The team reports that broad public anxiety and geopolitical unrest are suppressing consumer spending, which disproportionately harms small-margin restaurant businesses." - Sam Nelson
"Chef Derek Wagner was named a finalist for Best Chef: Northeast, signaling regional recognition for his leadership in the kitchen at this Providence eatery." - Erika Adams
"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." - Jenna Pelletier
"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
