Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > New Jersey >
May 6, 2009 12:42 PM

Dining at Nicholas next week any suggestions.....?

I've heard so many great is my chance to try it for dinner next week.
Any suggestions please?....

Thank you

  1. Click to Upload a photo (10 MB limit)
    1. Tapas - Favorites of mine on the current menu include: (apps) hen egg ravioli, parisienne gnocchi, and seared scallops; (entrees) butter poached lobster and suckling pig; (dessert) warm vahlrona chocolate cake, souflee or creme brulee. Enjoy your meal. It's a fantastic experience.

      5 Replies
      1. re: bgut1

        Have to agree with my friend bgut about almost everything he wrote. I never care for creme brulee, even when properly prepared so I cannot vouch for it, but if you are going with at least one other person, then you must get different dishes and share.

        Whatever else you try, at least get one plate of gnocchi.


        1. re: seal

          Seal - I rarely if ever order creme brulee as I find it so pedestrian. However, I normally make two exceptions: the foie gras brulee at Eleven Madison Park and the CB Trio @ Nicholas (assuming the flavors are of interest). At Nicholas, the custards are so well made it's worth the dessert investment. Now, if Nicholas decides to put the beignets with chicory coffee ice cream back on the menu, all bets are off. In fact, I was shocked to learn that he did take that dessert off the menu as so many people demanded it. Now, the only two stalwarts are the suckling pig and the warm vahlrona chocolate cake (both of which I recall being on the menu since day one or thereabouts).

          1. re: bgut1


            The foie brulée at EMP was an accompaniment to the foie gras torchon, not a separate course unto itself. Several months ago, Chef Humm began serving flavored espumas instead of the brulée.

            The foie brulée at Jean Georges -- one of J.G.'s signatures -- is a course on its own. Perhaps, that's what you were thinking of?

            1. re: RGR

              RGR - Thanks for the clarification but I didn't mean to imply that I ordered the foie as a seperate course (only that it was one of two occassions I relished eating a creme brulee). However, I would order the torchon at EMP just to get at the brulee and some more of the chocolate laced brioche Chef Humm used to serve with it. I guess my only option now is to get some at JG. Thanks.

              1. re: bgut1


                I know just what you mean about Chef Humm's brulée. Died-and-gone-to-heaven delicious!! :-)) I finally got to sample J.G.'s brulée a few weeks ago, and while it is very good, it didn't wow me the way Chef Humm's did.

      2. The suckling pig is one of the signature dishes here and its fantastic.

        1. Do the tasting menu with wine.

          1. Shine Your Shoes
            Try some Zyr Vodka!