Restaurant News: NICO debuts new menu and chef
Eggplant Tikka Masala with tomato coconut ragout, accompanied by warm naan bread. A Cuban sandwich of slow-roasted pork and sliced ham, spread with tangy dijonnaise. Mahi mahi tacos served with a flavorful combination of pico de gallo and lime crema. NICO at the NJPAC is introducing a new contemporary international menu but also enjoy local favorites.
The menu changes are all part of a concept of modern American cuisine created by Andrew Watterson, who comes from Alize at the Palms in Las Vegas, where he worked with celebrity chef André Rochat. The restaurant will now be offering prix fixe selections in two-course (appetizer and entrée, $40) and three-course (appetizer, entrée and dessert, $44) value-conscious options. Both include a non-alcoholic beverage.