Thanks to Francine and crew at Nick’s.

Disclosure: my wife and I were part owners of Nikko’s restaurant, along with founders Robert and A nn

[continued on 5/29/2013] Anna Black; Nikko’s restaurant closed a few years ago and ever since then, about three years ago, Anna has been a sous chef at Nick’s and still making wonderfully eye/tongue/stomach-pleasing meals.

We talked with Nick about his restaurant.  He and I used to smoke cigars in the bar at Nikko’s where Nick kept a humidor so I was interested in what he had to say.

Nick’s friends had encouraged him to realise his dream of a restaurant.

Nick had two, and only two, requirements:

1. The restaurant had to offer a place to smoke the finest cigars.
2. The bar had to offer the finest martinis.

Nick has achieved his dreams.

The 16-ounce steak in my stomach thanks Nick’s friends!

Update: a special thanks to Cane (Caine?), the bartender, who served us drinks while we waited for our table to be prepared.