Caveat emptor ~ Since this post was originally written, it should be noted that Nicchio's has undergone a fairly major change. Chef/owner Biagio Schiano has left Nicchio. Chef Schiano is a personal favorite of mine, as he consistently hits the high notes of flavor, and depth of color and texture in presentation. He is an ambassador for his trade and a gentleman. Nicchio Restorante at present continues to provide a quality overall dining experience, and I am a fan. However, I would be remiss if I did not mention Chef Biagio's exit. A notable menu item change is the absence of a entree called Shrimp Nicchio. A well executed dish with a rich balsamic based sauce generously drizzled over grilled shrimp, atop sauteed spinach, (to die for, and a winner). Chef Schiano conitues as Chef/owner at his original venue, Mossuto's Market .
As of late, I've taken to looking forward to Friday Happy Hour as a focal point with which to get through the week. Between my manly stay-at-home-Dude duties, a multitude of kid's practices, being my wife's main squeeze , writing, and dealing with The Bear on a daily basis; I find the escapism of imagining a quality Friday Happy Hour, like a stress relieving, deep-seated sigh (released slowly, gaze affixed Heavenward). I'll leave it up to the reader to determine if that is sad or sorta funny. But in either event, it is a fact.
So, Seany Mac, Mikey 'Cola and moi' have been "doing meatballs" every Friday after work, at Nicchio for the last few weeks. "Doing meatballs" is our coded secret guy lingo used in texts, for meeting at Nicchio. {Fellas need these types of boy-quirky semantics, to elevate events like Friday Happy Hour, to the stature of having a secret tree-fort, like when we were kids}.
The term "doing meatballs" was born from the shared belief of our posse that truly, Nicchio's meatball appetizer can not be beat, anywhere in our area. Our first Nicchio meet-up will forever be etched by a visual in my head of the three of us simultaneously being served meatballs, then as if on cue, partaking... followed by a collective, "Holy. These are crazy good.". And so the phrase "doing meatballs" came to be. The meatballs are served with a dollop of homemade ricotta (rich creamy and ever-so-slight, milk-cheese flavor absent from commercial brands) and surrounded by the best sauce (i m h o) of any Italian restaurant in our area. As said, "... crazy good").
The Friday Happy Hour scene @ Nicchio ~ In terms of vibe, it's hit or miss, with a caveat. The caveat is that we all create our own vibe. So, even if the patronage is thin, it is on our shoulders to create positive energy in the space that we occupy. [end sermon].
In the event that the social scene at bar Nicchio is a non-event,,, no worries. TVs for sports, and knowledgeable staff, friendly and welcoming take the edge off of anysocial-anxiety chillin' by yourself issues. On some occasions there may be plenty of folks @ the bar in-house, or, maybe be an office party, or a group of some sort, which present cavorting opportunities. Sometimes it's our crew, and the bartenders, until the dinner crowd shows up (which it does en mass, at about 7PM). Scoop ~ If you do not have bar real estate by then, chances are you've missed the market for that eve.
Bar Logistics ~ I am a Martini fanaddict. (See earlier Martini related post)... a Martini consists of three ingredients, one of which is ice... and yet to find one made, that is properly balanced and righteous, is a rarity. If you are a Martini person, best to ask for Luica (pronounced, "loo-wee-sa") while at Nicchio. Both professional and personable, Luica has a solid knowledge base of 'Tini wisdom.
If you enjoy grappa as I do, you'll appreciate the extensive offerings. Now, as the weather and light begins it's transition to cold & dim, grappa is a wonderful, slow-sipping, tummy warmer, (especially after a light meal). Bar staff at-hand were short on grappa knowledge, so, if need be, simply ask for the grappa that Bennie drinks, (Biagio "Bennie" Schiano is the owner of Nicchio, and a gentleman-ambassador), which is Grappa di Barbera Nizzae . Wonderful... a wine version of aged single malt. All the correct intensity of grappa, but smooth, and a looked forward to treat, after a long week.
Beer is always cocktail no-brainer, and at Nicchio it's cold, and served in an iced glass. I almost always pass on the glass part when indulging, but, when an iced pilsner glass came out of the freezer, and was placed in front of me with my Heineken Light,,, I couldn't resist. Beer cold enough to make my throat feel iced, is a very Good Thing.
End note ~ Of course, after sampling the menu for a few Friday Happy Hours, I felt it a sure bet to spend a date-night @ Nicchio. A date-night vote of confidence is pretty Big in my book. To me it means that I've chosen TWO of the more rare commodities on earth, ( time & money ) , and allocated them for service to be rendered. The allocation, as in the case of Nicchio, is always predicated by a bit of old fashioned tush-in-the-seat, word-of-mouth investigation.
I will leave my date-night experience at Nicchio for another post, as it deserves it's own spotlight. Suffice for now, Seany Mac, Mikey 'Cola and myself will be bar-side for meatballs at the next opportune Friday Happy Hour... maybe we'll see you there.
As of late, I've taken to looking forward to Friday Happy Hour as a focal point with which to get through the week. Between my manly stay-at-home-Dude duties, a multitude of kid's practices, being my wife's main squeeze , writing, and dealing with The Bear on a daily basis; I find the escapism of imagining a quality Friday Happy Hour, like a stress relieving, deep-seated sigh (released slowly, gaze affixed Heavenward). I'll leave it up to the reader to determine if that is sad or sorta funny. But in either event, it is a fact.
So, Seany Mac, Mikey 'Cola and moi' have been "doing meatballs" every Friday after work, at Nicchio for the last few weeks. "Doing meatballs" is our coded secret guy lingo used in texts, for meeting at Nicchio. {Fellas need these types of boy-quirky semantics, to elevate events like Friday Happy Hour, to the stature of having a secret tree-fort, like when we were kids}.
The term "doing meatballs" was born from the shared belief of our posse that truly, Nicchio's meatball appetizer can not be beat, anywhere in our area. Our first Nicchio meet-up will forever be etched by a visual in my head of the three of us simultaneously being served meatballs, then as if on cue, partaking... followed by a collective, "Holy. These are crazy good.". And so the phrase "doing meatballs" came to be. The meatballs are served with a dollop of homemade ricotta (rich creamy and ever-so-slight, milk-cheese flavor absent from commercial brands) and surrounded by the best sauce (i m h o) of any Italian restaurant in our area. As said, "... crazy good").
The Friday Happy Hour scene @ Nicchio ~ In terms of vibe, it's hit or miss, with a caveat. The caveat is that we all create our own vibe. So, even if the patronage is thin, it is on our shoulders to create positive energy in the space that we occupy. [end sermon].
In the event that the social scene at bar Nicchio is a non-event,,, no worries. TVs for sports, and knowledgeable staff, friendly and welcoming take the edge off of any
Bar Logistics ~ I am a Martini fanaddict. (See earlier Martini related post)... a Martini consists of three ingredients, one of which is ice... and yet to find one made, that is properly balanced and righteous, is a rarity. If you are a Martini person, best to ask for Luica (pronounced, "loo-wee-sa") while at Nicchio. Both professional and personable, Luica has a solid knowledge base of 'Tini wisdom.
If you enjoy grappa as I do, you'll appreciate the extensive offerings. Now, as the weather and light begins it's transition to cold & dim, grappa is a wonderful, slow-sipping, tummy warmer, (especially after a light meal). Bar staff at-hand were short on grappa knowledge, so, if need be, simply ask for the grappa that Bennie drinks, (Biagio "Bennie" Schiano is the owner of Nicchio, and a gentleman-ambassador), which is Grappa di Barbera Nizzae . Wonderful... a wine version of aged single malt. All the correct intensity of grappa, but smooth, and a looked forward to treat, after a long week.
Beer is always cocktail no-brainer, and at Nicchio it's cold, and served in an iced glass. I almost always pass on the glass part when indulging, but, when an iced pilsner glass came out of the freezer, and was placed in front of me with my Heineken Light,,, I couldn't resist. Beer cold enough to make my throat feel iced, is a very Good Thing.
End note ~ Of course, after sampling the menu for a few Friday Happy Hours, I felt it a sure bet to spend a date-night @ Nicchio. A date-night vote of confidence is pretty Big in my book. To me it means that I've chosen TWO of the more rare commodities on earth, ( time & money ) , and allocated them for service to be rendered. The allocation, as in the case of Nicchio, is always predicated by a bit of old fashioned tush-in-the-seat, word-of-mouth investigation.
I will leave my date-night experience at Nicchio for another post, as it deserves it's own spotlight. Suffice for now, Seany Mac, Mikey 'Cola and myself will be bar-side for meatballs at the next opportune Friday Happy Hour... maybe we'll see you there.
No comments:
Post a Comment