LUNCHABLES
Nic's
Nic’s board has a solid variety of flavor profiles. The soppressata salami and prosciutto provide salt, while the tang from the stone ground mustard and sweetness of the fig jam and local honey provide incredible balance on the large round crackers. This is tied together by the aged white cheddar, brie, and smoked bleu cheeses. The palate cleansers of almond and dried apricot are ever-welcoming. Finally, the plate is completed by sides of gherkins with 56
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capers and some of the most delicious olives I have had. When asked about the ingredients, Chef April, who also happens to be Nic's general manager, explained, “They’re a little more expensive, but it’s those small touches that are important to elevate the experience.” Nic’s began with a purpose to give folks looking to rebuild in Paradise a place to eat that was dine-in, rather than the mobile-only options that existed shortly after the Camp Fire. Since their opening, they have expanded to include outdoor seating, monthly pairing dinners, and chef takeover events that you wouldn’t otherwise find. It’s important to note that it’s worth the short drive because there really isn’t anywhere else quite like it, not just in town, but in the county. They boast a great wine selection, 4 rotating taps, and a constantly rotating deli meat and cheese assortment. Also, I must recommend that you try the peach and bacon with brie and balsamic flatbread; it’s insanely good.
WRITTEN BY JASON CORONA
With all of the hype on charcuterie exploding back onto the scene well over a year ago, you might say we are a bit behind on this. Better late than never, as we had the opportunity to visit the hybrid deli-and-social-gathering-locale Nic’s in Paradise, well into their stride. All the way down to their logo burned into the board, they are serious about serving you a plate you’ll remember. We had the option of a single plate including one meat and cheese with a variety of accompaniments, a cheese and sides plate, or the “I Want it All” with, well, all of it. We went with that route.
