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| - Italy! It survived 30 years of domination under the corrupt Borgia family, Mussolini, wars, murder and bloodshed. But they've also produced the some of the greatest art and music in the world. And food. You know there's nothing like Italian food. The wide variety and nuances from the various regions offer something for everyone. If you think it's all watery, overly sweet red sauce, you've been ruined by cans of Chef Boyardee and jars of awful Ragú.
Nick's restaurants have been a staple on the Valley restaurant scene for nearly 20 years, developing a loyal and devoted following. So much so, that he has three successful restaurants. Nick made his livelihood as a hair stylist in the Big Apple. Tired of the winters, he emigrated from New York City to Phoenix. Disappointed with Italian fare he found, he borrowed his family's recipes from his brother and opened his own restaurant. Nick's is warm, casual, intimate and inviting. And delicious, of course.
"I want you walk through my door and enjoy every minute you're here 'til you leave," Nick hopes.
We visited Nick's Paradise Valley location, starting off with his amazing Bruschetta. Fresh bread, baked on the premises every morning, topped with tomatoes, olives, basic, garlic, capers, onions and herbs. Only $5. Other appetizer choices include grilled or fried calamari, mussels in red or white sauce, grilled shrimp and others. Nine fabulous salads are also available as well as Minestrone and Stracciatella soup.
You wanna talk pasta? Nick's pasta is all housemade. All 16 varieties, with everything from Angel Hair to Ziti. Whole wheat and/or gluten free are both available from $10 for the Marinara to $19 for the succulent Lobster Ravioli. Nick creates his sauces in small batches every day or two for freshness and maximum flavor.
Eight different chicken dishes grace the menu. Each is served with a side of pasta or steamed vegetables. The Chicken Marsala ($16) is the most popular. The Chicken Parmesan is a traditional, solid choice. A generous, pounded breast covered with Nick's irresistible, bold, thick Marinara sauce, Parmesan and mozzarella cheeses and baked. If you like, you can have it à la Milanese--dredged in flour for a light coating, flash fried and then baked.
In the mood for "frutti di mare"? Nick's extensive seafood entrées with eleven choices give you plenty. Our recommendation: you get a little bit of everything with the heavenly Cioppino. Originating in San Francisco, this now "traditional" Italian dish includes tender mussels, chopped clams, calamari and shrimp served over linguini, not necessarily as the stew you might usually expect. Suggestion: Try Nick's Cioppino with Garlic White Wine Sauce to experience the most delicate flavors of the seafood, although you can also get it with the spicy arrabbiata sauce or with marina sauce. $21. The calamari pleased us with its perfect tenderness and sweet flavor. Hard, rubbery calamari is always a looming threat for even accomplished chefs. No worries here.
Feel daring? Nick offers five different veal dishes. We can't wait to try his his Ossobuco, a Milanese specialty of braised veal shanks. (Shhh! We won't tell if you won't!)
Nick also has specialty and create-your-own pizza and calzones.
For a real treat, finish the meal with one of Nick's large Chocolate Chip Cannoli. It's even better if you're being served by Nick's young cousin, the handsome and built, built, built Jason. He can make me an offer I can't refuse anytime.
For a great value, try Nick's Lunch Specials with a wide variety of choices, including Hero sandwiches. This menu is available Monday-Friday, 11 a.m.-2 p.m.
You'll never forget the time you spend at Nick's.
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