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 find 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 offers 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 different pasta dishes, fish, 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, direc-
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ings, 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 flip-flops. 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. Owner Nicky Cohen and Director of Operations Jason Brody hold the restaurant’s most popular dishes, the “We really appreciate our chicken Parmesana and lasagna, with a drink to pair with it. (Photo by Dennis Murphy) loyal customers and everyone tor of operations at Nick’s, says it makes 20-plus years now,” Brody says. “We at- supporting us throughout the years, esit a great place to bring the whole family. tract great clientele, we retain them and pecially during COVID,” Brody says. Picky eaters can even find something at they keep coming back. It’s about supply“It’s hard for us and getting tougher for Nick’s. ing good food that lasts, and I think we’ve everybody. But without them, we’re nothWith the myriad of options, Cohen says done a pretty good job. It’s also to make ing. Obviously, times are tough and differthe restaurant never buys frozen food, people feel comfortable, like they’re at ent, but we’re very lucky and fortunate to and everything is made from scratch. home. For the portion, the quality and the have great customers and great employ“Everything is fresh,” Cohen says. “We price, I don’t think you can really beat it.” ees and we’re happy with where we’re at. make our own pasta, bread, marinara — Cohen is a hands-on boss, and says he We hope we can continue to keep going everything is homemade basically.” works the floor every night because he for another 26 years.” He says the distinction between fresh likes to interact with customers. AccordThe restaurant’s dining area has reand frozen is apparent, which is why he ing to Brody, regulars stop by predictably opened, and Nick’s is still doing takeout always takes the extra time and money at 4:30 for their spaghetti and meatballs and catering as well. to use fresh ingredients. Even with recent or 5:15 for their cheese pizza. Because it Nick’s has two other locations, one at supply chain issues — which Cohen says isn’t a huge company, Cohen says he gets Pinnacle Peak Road and one at Tatum has had a massive impact — he refuses to know his regulars and even knows and Shea boulevards, but the location to compromise on freshness. According them by name. on Frank Lloyd Wright Boulevard was the to Cohen, the kitchen staff spends four to Brody says they have such a loyal first to open. Cohen says customers can six hours prepping daily. Brody says this customer base because of the eatery’s expect the same quality of food and sercommitment to quality is a huge part laidback, homey atmosphere. Based in vice at each location. of what sets Nick’s apart from other Scottsdale and offering top-notch Italian “If it’s not broke, don’t fix it,” he says. Scottsdale restaurants. dishes, he says Nick’s can be a place for a “There are a ton of din- special occasion. However, it focuses on Nick’s Italian Restaurants ing options, but those are creating a comforting and welcoming at13910 N. Frank Lloyd Wright a dime a dozen. We’ve mosphere. Boulevard, Scottsdale established ourselves “We get it all. People come from the 480-314-9445, nicks-italian.com and been in business for gym, people come from business meetwww.LovinLife.com
