Doc and I have been to Nicks once last year and were so impressed we wanted Hill and Braxs to check it out. Since our last visit they moved and expanded. The food was very very good. I must say I was not as impressed as I was with my first visit. None of the starters for me were knock your socks off. Except for the fries that came with the Steak Tartare. They were delicious. The salad was nothing to write home about, but the mushroom soup was pretty incredible. We ordered a whole slew of entrees so we could taste a variety. My favorite was the Pan Roasted Colorado Lamb Chop Lollipops. The lamb was good and it came with rosemary gnocchi that was excellent (if you are a rosemary fan). The sea bass was ok but way to light in flavor but I guess if that was the entree you ordered with nothing else it could be enough but in comparison to the lamb it lacked flavor but I suppose that’s how it’s supposed to be made. The Caramelized Scollops were also good. The flavors were rich and creamy and the scallops were fresh. For dessert we may have ordered one of everything……my favorite was the apple tart. The crust was amazing…..flaky, buttery with a lemon apple taste to accompany it.
As far as wine goes we brought our own (Paso Robles 2009 Kukkula pas de deux and Terry Hoage 5 blocks) we did have a glass of their champagne. Not bad. We had reservations but didn’t end up getting seated for a while. They were pleasant and apologized but a complementary drink would have been much appreciated after having to wait when we had reservations. Nick is great; he seems to always be around and comes to see how things are tasting. He’s funny and welcoming. All in all a definite recommendation for dinner.