(map) While you can’t throw a maraca without hitting a Tex-Mex joint around here, Italian places are few and far between. So it was exciting when Nik’s finally opened up last week with a “friends and family” invite to preview the new dishes. Diners packed the place (chianti and pinot grigio were on the sample list, too!) to try flatbreads, pastas, grilled salmon and old-world classics. Above, one of the wood-fired flatbreads, the bruschetta chicken club. The thin, crispy crust topped with smoky yardbird, tomatoes, bacon and two cheeses makes a great starter.
Happy diners said, “Grazie!” as they jammed into the bar and dining room, quaffing Texas and Italian beers, chianti and pinot grigio.
Several side salads are on the menu, including this tangy Caesar covered with shaved parmesan. The restaurant bakes all their own breads and serves them with a peppered-oil dipping sauce.
You can top the penne alla vodka with sauteed chicken or shrimp, and this take on the creamy tomato-vodka sauce doesn’t disappoint. Below, the whopping five-layer lasagna, loaded with house-made marinara sauce, ricotta, noodles and heaps of mozzarella. It’s made here fresh daily. Benvenuto, Nik’s!