The restaurant maintains a very friendly and relaxed ambiance. Nick's has a very southwestern feel to it, with multicolored tables, brightly colored chairs, Aztec-inspired art and Spanish-influenced music. In their informal attire of jeans and T-shirts, the servers are full of southern hospitality.
Nick's, which opened this June, prides itself on its eclectic breakfast options. The menu, with its many vegetarian and vegan classics, offers local produce and entices with promises of fresh culinary masterpieces.
Nick's choices seem endless, with entrees so varied that even the most sensitive of palates can find gastronomic heaven.
Items from the grill include dishes like the rich cinnamon and vanilla-flavored Challah French Toast ($5.50) and the Sweet Crepes ($5.95) stuffed with apples, sautéed in a buttery Applejack brandy and topped with fresh whipped cream. The omelettes ($5.50-$7.50) come with fresh vegetables like scallions, sun-dried tomatoes and calamata olives, cheeses like asiago and herb garlic goat and luscious meats such as applewood smoked bacon, salmon and spicy chorizo. Non-traditional favorites like huevos rancheros ($6.50), chili rellenos ($7.95), latkes ($4.95) and cheese blintzes ($6.50) round out the diverse menu, making decisions decidedly hard.
After much difficult debate, I finally settled on the fresh squeezed orange juice ($1.25) and the savory crepe of the day ($7.00)-a thin pancake stuffed full with leeks, native hen of the wood and chicken of the wood mushrooms and generously doused in a rich Swiss cheese cream sauce.
My dish came out relatively quickly and its presentation was striking, with the three crepes arranged in a triangle and garnished with chives. The deliciousness of the first bite threw even me for a loop. My immediate thought was, "Oh wow! This is good!" The tangy, pulpy, fresh-squeezed orange juice was an excellent complement to the savory, crispy crepe. I finished the dish so quickly that I still had room to order one of the house favorites, the breakfast smoothie ($2.95). Made with mango, pineapple, banana and yogurt (soy is available on request), the mouth-watering concoction was the perfect way to round out the meal.
The superb quality of the meal is entirely due to the chefs and management at Nick's. Head cook Rob Watson's prior experience includes cooking at Del Raye Bar Sorril in Northampton and at the Blue Heron in Montague. In 2000 the Valley Advocate christened Del Raye the Best New Restaurant, and Watson took home the prestigious title of Best Chef of the Year.
Tom Hidas, another excellent cook, is the former owner and head chef of San Francisco's Amber Waves. His cooking experience spans over two decades, and he is known for his exquisite dishes in the Santa Fe and San Francisco areas.
Nick Seaman is the owner of this restaurant as well as of the Black Sheep Bakery, located right next door. Seaman opened the Black Sheep in 1986, and all of Nick's breads and pastries are products of the bakery.
Nick's restaurant is an exceptional restaurant for a weekend brunch, or just a morning away from Valentine. The prices aren't too steep, especially considering the quality of the food. The only advice I have for you is to call ahead if you plan to go on a Saturday or Sunday, as it tends to get busy during weekends. As I've been warned, many patrons like to go "the morning after."