“Cooking. Relationships. The ingredients. Working hand-in-hand with our farmers; teaching and learning with our staff; seeing the happy faces of our guests as they take a first taste of a dish, and the feeling that, through our work, we are making a difference in peoples’ lives and in our community. This is our passion. I work with farmers to buy in-season foods, but also to use what they cannot sell (such as seconds, overripes and overages) as the basis for our purchasing and menus. We work tirelessly to limit our food waste. We have a strong commitment to and emphasis on locally sourced seafoods and underutilized species. Every ingredient is treated with reverence and is used to its fullest potential.”

Coriander roasted Point Judith sea robin with turnips, radish greens, lime vinaigrette, and cilantro pistou; roasted Point Judith squid with Jonah crab cream broth, kale, chard, and house-made paprika; chargrilled, dry-aged Blackbird Farm Berkshire pork with tallow-roasted bok choy, wheat berries, dill, and carrot-celery root purée.

Featuring fine-tuned farm-to-table fare, brunch holds a prominent place at Nicks on Broadway. The robust menu leans savory, and meat dishes are balanced with generous portions of local vegetables. Local farms are highlighted on both menus. Try smoked slab bacon with cider-kissed greens; house pickles; skillet vegetables with herbs; and beautiful salads. Seasonings like sumac and anise bring subtle savory notes to Wagner’s sumptuous sweets.