We had a phenomenal dinner last night at Nick’s On Broadway. It was a hustling bustling Wednesday night and without reservations we were seated at the end of the shiny red bar. This turned out to be a perfect spot as we had a prime view of the chefs working their magic. Not every restaurant would allow you a peek inside the kitchen, let alone a front row seat! We were impressed by the professionalism, skill, and courtesy displayed by the chefs… and this was before we had even tasted the food.

And oh, what food. We started with an appetizer special with a delicious ragu (sorry, Nick’s, we forget what kind of meat it was… I guess we were too busy drooling to listen?) served over fusilli with Narragansett Creamery ricotta. So good. Slightly spicy, creamy, perfect pasta, very flavorful- and of course that ricotta makes everything better. For entrees we got a beef dish with potatoes, mushrooms, and pork belly, and a butter roasted sole fillet with squash risotto. Both were incredible, particularly the fish. We realize buttery isn’t an appealing adjective to some people but believe us when we say that buttery in this case is a very delicious thing. Tender, flaky, and flavorful…. mmmm. We polished everything of with a delicious gingerbread bread pudding served with eggnog ice cream.

We are far from professional food critics but we do know good food when we eat it. We left Nick’s not only satisfied (not stuffed), but especially grateful for the city we live in. Thank you, Providence, for providing us with such great restaurants and thank you, Nick’s for being one of the best!