Standing the Test of Time

Food & Drink Standing the Test of Time

Nick’s Italian Restaurants bring the real thing

BY ALLISON BROWN

Nicky Cohen, owner of Nick’s Italian Restaurants, moved to Arizona from Brooklyn almost 30 years ago.

While living here, he admittedly couldn’t nd an Italian restaurant he liked. So, he opened his own.

“I came in and opened this restaurant 26 years ago,” Cohen says. “I love the food industry, that’s why I opened it. I love people and good food. We have a steady customer base and repeat customers who will come two or three times a week.”

Since then, Nick’s has become a staple in North Scottsdale and has been voted best Italian Restaurant in Scottsdale twice. Nick’s, located at 13910 N. Frank Lloyd Wright Boulevard, serves lunch 11 a.m. to 2 p.m. Monday to Friday; and dinner from 4 to 9 p.m. Sunday to Thursday, and 4 to 10 p.m. Friday and Saturday.

Lunch at Nick’s o ers more than 75 menu items and dinner has more than 95 options. Wine and beer are plentiful to pair with any dish. Specialty cocktails are available too.

“We have 26 di erent pasta dishes, sh, veal, chicken — the menu is rich, but it’s all about making the right foods so that when you eat it you really enjoy it and want to come back,” Cohen says.

Nick’s started out with a small but solid menu. Over the years, however, Cohen says he has worked with the chef to develop it. They slowly added dishes as they experimented. He says if they liked it, the dish made the menu; if they didn’t like it, they tossed it and tried something else.

Some might see 95 menu options as a little intimidating, but Jason Brody, director of operations at Nick’s, says it makes it a great place to bring the whole family. Picky eaters can even nd something at Nick’s.

With the myriad of options, Cohen says the restaurant never buys frozen food, and everything is made from scratch.

“Everything is fresh,” Cohen says. “We make our own pasta, bread, marinara — everything is homemade basically.”

He says the distinction between fresh and frozen is apparent, which is why he always takes the extra time and money to use fresh ingredients. Even with recent supply chain issues — which Cohen says has had a massive impact — he refuses to compromise on freshness. According to Cohen, the kitchen sta spends four to six hours prepping daily. Brody says this commitment to quality is a huge part of what sets Nick’s apart from other Scottsdale restaurants. “There are a ton of dining options, but those are a dime a dozen. We’ve established ourselves and been in business for 20-plus years now,” Brody says. “We attract great clientele, we retain them and they keep coming back. It’s about supplying good food that lasts, and I think we’ve done a pretty good job. It’s also to make people feel comfortable, like they’re at home. For the portion, the quality and the price, I don’t think you can really beat it.”

Cohen is a hands-on boss, and says he works the oor every night because he likes to interact with customers. According to Brody, regulars stop by predictably at 4:30 for their spaghetti and meatballs or 5:15 for their cheese pizza. Because it isn’t a huge company, Cohen says he gets to know his regulars and even knows them by name.

Brody says they have such a loyal customer base because of the eatery’s laidback, homey atmosphere. Based in Scottsdale and o ering top-notch Italian dishes, he says Nick’s can be a place for a special occasion. However, it focuses on creating a comforting and welcoming atmosphere.

“We get it all. People come from the gym, people come from business meetings, it’s a big mix,” Brody says. “We’re a big business for the kids at prom, They all come dressed up, and then we’ve got guys coming in a tank top and shorts and ip- ops. So, there is a mix. There’s no dress code, it’s very casual and people just kind of relax and enjoy themselves.” Nick’s isn’t dine-in only, though. In fact, Cohen says about 40% of their business is takeout. Due to its expansive and diverse menu, Cohen says Nick’s is great for catering, too. Brody says when COVID-19 hit, Nick’s had to close the dining area for three months. Luckily, it had a well-established takeout menu. While the restaurant still took a hit, it adapted fairly seamlessly to the pandemic. “We really appreciate our loyal customers and everyone supporting us throughout the years, especially during COVID,” Brody says.

“It’s hard for us and getting tougher for everybody. But without them, we’re nothing. Obviously, times are tough and di erent, but we’re very lucky and fortunate to have great customers and great employees and we’re happy with where we’re at. We hope we can continue to keep going for another 26 years.”

The restaurant’s dining area has reopened, and Nick’s is still doing takeout and catering as well.

Nick’s has two other locations, one at Pinnacle Peak Road and one at Tatum and Shea boulevards, but the location on Frank Lloyd Wright Boulevard was the rst to open. Cohen says customers can expect the same quality of food and service at each location.

“If it’s not broke, don’t x it,” he says.

Owner Nicky Cohen and Director of Operations Jason Brody hold the restaurant’s most popular dishes, the chicken Parmesana and lasagna, with a drink to pair with it. (Photo by Dennis Murphy)

Nick’s Italian Restaurants

13910 N. Frank Lloyd Wright Boulevard, Scottsdale 480-314-9445, nicks-italian.com