Nicosi
Fine dining restaurant · North River District
221 Newell Ave, San Antonio, TX 78215
Highlights
Experimental dessert tasting menu with unique flavor profiles
Experimental dessert tasting menu with unique flavor profiles
"An innovative dessert omakase that delivers chef-driven, multi-course sweet experiences, reflecting modern pastry creativity from an acclaimed rising chef." - Regan Stephens
"A dessert‑focused tasting‑menu restaurant that serves as a specialty destination for adventurous sweet‑course dining." - Brandon Watson
"Led by Emmer & Rye partner Tavel Bristol-Joseph, this Michelin-recommended dessert bar is San Antonio food at its most experimental. The eight-course tasting menu includes four bites and four mains, stretching preconceived notions about the last course. One early menu dish incorporated a sponge cake, caramelized onions, and black garlic ice cream to evoke the flavor of tonkotsu ramen. Another used a vegan caviar made of mushrooms, seaweed, and ginger. The focus has always been on the sensation; no photography is allowed. The takeaway gift — a burnished fortune cookie — is the only dish that has made its way to Yelp. - Brandon Watson, Eater contributor" - Courtney E. Smith
"Led by Emmer & Rye partner Tavel Bristol-Joseph, this Michelin-recommended dessert bar is San Antonio food at its most experimental. The eight-course tasting menu includes four bites and four mains, stretching preconceived notions about the last course. One early menu dish incorporated a sponge cake, caramelized onions, and black garlic ice cream to evoke the flavor of tonkotsu ramen. Another used a vegan caviar made of mushrooms, seaweed, and ginger. The focus has always been on the sensation; no photography is allowed. The takeaway gift — a burnished fortune cookie — is the only dish that has made its way to Yelp." - Brandon Watson
"It’s audacious to ban cameras from capturing Nicosi’s showstopping plating, but the dessert bar’s chef-partner, Tavel Bristol-Joseph, is concerned about shutterbugs interrupting the dining experience. To keep newbies on their toes, the restaurant eschews posting its three-month menu online or showing finished dishes on social media. The dishes are all over the place, but they tend to sneak in flavors like za’atar, bean and cheese, and other thunderbolts of bitter or umami that challenge conceptions of what desserts can be." - Brandon Watson
