Nico Kitchen And Bar

Nico Kitchen And Bar

His mother and his brother Anthony are partners in Fascino and Bar Cara, and Nico is also something of a family affair. Anthony oversees service, and DePersio jumped at the chance to hire Adam Rose, another Nutley native whose family is friends with DePersio’s. Rose, a veteran of Hoboken’s Bin 14, is the chef de cuisine, though DePersio worked five days a week at the Nico before the February opening and expects to be a regular presence in the kitchen.
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Nico Kitchen And Bar

Welcome to NICO Kitchen + Bar, Newark’s sleekest dining destination. Enjoy Chef Andrew Watterson’s modern American cuisine featuring crisp salads, delicious sandwiches, inventive entrees, and a great selection of appetizers suitable for sharing. Value-priced two-course and three-course prix fixe menus are also offered on performance nights and matinees, designed to come out of the kitchen quickly so guests can make their curtain if they arrive 90 minutes prior to show time.
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Nico Kitchen And Bar

Well, each of my restaurants is different. Nico Kitchen and Bar is a big venue with trendy, casual vibe that serves a little casual menu. Fascino is refined, upscale and personal with two beautiful rooms with a spacious and comfortable feel. Battello is also trendy and big with 25-foot ceilings and the restaurant is on a pier overlooking all of Manhattan that makes it quite a destination. Battello is also a wedding venue as well. We do a 200-person wedding almost 50 times a year! All the food is modern Italian.
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Nico Kitchen And Bar

About Us Sleek, strong and understatedly theatrical, in keeping with NJPAC’s overall design. Soaring ceilings, Arts & Crafts-style touches, warm gold/brown tones throughout. Nico's lounge features dark poured concrete floors; high-backed leather-upholstered booth seating; 12 dramatic cylindrical pendant lights over the bar. The main dining room highlights include floor-to-ceiling windows and a rectangular communal table (impressive oak planks with a wrought-iron, scaffold-like base and high seating for 12 with candle-lit chandelier above). Burnished bronze and folding panels change to the shape of the room and can quickly be raised or lowered to create the perfect setting for intimate or grand events.
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Nico Kitchen And Bar

Sleek, strong and understatedly theatrical, in keeping with NJPAC’s overall design. Soaring ceilings, Arts & Crafts-style touches, warm gold/brown tones throughout. Nico's lounge features dark poured concrete floors; high-backed leather-upholstered booth seating; 12 dramatic cylindrical pendant lights over the bar. The main dining room highlights include floor-to-ceiling windows and a rectangular communal table (impressive oak planks with a wrought-iron, scaffold-like base and high seating for 12 with candle-lit chandelier above). Burnished bronze and folding panels change to the shape of the room and can quickly be raised or lowered to create the perfect setting for intimate or grand events.
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Nico Kitchen And Bar

“Nico is all modern and sleek, and you needn’t dress up to visit, but the food and service lives up to that very high standard. A welcome addition to the north Jersey restaurant landscape for sure, that should be on your must-visit restaurant list. This is not just a place for when you have tickets to an NJPAC event. Although isn’t it nice to know that there is a restaurant worthy of taking a bow right outside the stage door?” Jersey Bites
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Nico Kitchen And Bar

Dining “Nico is all modern and sleek, and you needn’t dress up to visit, but the food and service lives up to that very high standard. A welcome addition to the north Jersey restaurant landscape for sure, that should be on your must-visit restaurant list. This is not just a place for when you have tickets to an NJPAC event. Although isn’t it nice to know that there is a restaurant worthy of taking a bow right outside the stage door?” Jersey Bites
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The dining room received a mini-makeover, with an eye to more intimacy. Once the pre-performance rush is over, wood-and-glass partitions can be lowered from the ceiling to section off the room, and the bar has been warmed up with banquettes and new lighting.
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The cost of this event is $50.00 per person, which includes dinner, dessert and 3 hour open bar (wine, beer and soft drinks), an RBSAA gift, and a chance to win a raffle prize. The buffet menu will include:
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Since his debut, DePersio has made an indelible mark on the Garden State culinary scene. In July 2003, a then 25-year old DePersio opened his family's new-Italian restaurant – Montclair's Fascino – where his concept of 'Italian without borders' paired flawlessly with the establishment's impeccable and attentive service. Fascino piqued the attention of the region's most discerning food critics and reviewers, steadily earning his menu three-star reviews, the highly-coveted and allusive New York Times rating of 'Excellent' and mention that he was 'born to run a restaurant.'
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After graduation, DePersio worked at NYC's famed Bouley Bakery and Judson Grill, where he received the opportunity of a lifetime – to relocate to Paris and work at the one-star Michelin rated La Braserie. It was there where DePersio advanced his craft and appreciation for creating food that electrified one's palate just as much as ones senses matured.
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Immediately upon his return to the United States, DePersio's reputation as a talented and disciplined chef piqued the interest of master chef Jean-Georges Vongerichten, for whom he worked at Vong and then at Vongerichten's self-titled four-star restaurant, Jean-Georges. After two years, an opportunity in Europe once again beckoned and DePersio relocated to Florence to work at the two-star Enoteca Pinchiorri.
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I like to keep my dishes quite light, not too heavy, like Ricotta Gnocchi are very light opposed to Potato Gnocchi which is dense and hard to finish. Also I like using reduced juices. We have Porcini dusted Sea Scallops with Farro Risotto and Spicy Red Pepper Foam (reduced pepper juice and emulsified with butter with a hand blender to create a light airy foam).
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DePersio is a Nutley native who trained in Italy, but who learned to cook — and to love cooking — from his mother Cynthia, a recipe developer. She’d leave instructions for heating up dinner with her young son; later, she left recipes. And then he started editing them to suit his taste and mood. (No, she wasn’t insulted. DePersio says she was pleased her ADHD-diagnosed son had found his niche.)
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I worked for some of the greatest chefs in the world, from new York, Paris & Italy, but I have two people that influenced me to be great. My mother to start has one the greatest palates I've ever known. If I have her approval, I know the dish will be successful! And I had the pleasure to work for Jean Georges Vongericthen for two years. I learned so much about flavor profiles and developing my own style.
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Well, I worked for mostly French chefs but I grew up in an Northern and Southern Italian family, so my culinary style is modern Italian. I take Italian ingredients and put the dishes together my way. I also re-interpret traditional dishes in my own way as well.
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And now, factor in these two delicious words: free parking. The downtown Newark center has set aside spaces in front of the restaurant for the lunch crowd, and there’s validated parking in the NJPAC lots Monday through Thursday (except on performance nights). On weekends, parking for diners arriving after performances begin also is free.
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The restaurant is not a huge money-maker for NJPAC: The center has made on average about $240,000 a year via a commission on sales from the restaurant, catering and intermission food sales, all run by the Dallas-based concessionaire Culinaire, for which DePersio works. But Schreiber says he wants to see those numbers rise.