Last night we got the first look at NICO, the new Coleman Boulevard restaurant from Chef Nico Romo. Formerly the head chef at Fish, Romo brings his European training and locally-sourced ingredients to Shem Creek. As we posted last week, NICO’s menu features a raw bar and wood-fired items such as classic caviar, steak du boucher, and calamari with spicy honey.
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And did we mention the Scotch oysters? Yep, we got to try one of those last night. A rep for Bowmore single malt scotch whisky walked us through the steps (which can also be found on NICO’s menu). First you sip the oyster brine. Pour some scotch over the oyster. Eat that oyster (slurping is acceptable). Then rinse the shell with scotch and slurp some more. Neither a fan of scotch nor oysters, we actually really enjoyed the combo.
NICO opens to the public this Wed Nov. 1. Make your reservations online.
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