At Nicky's, we try to make everything we serve in house and from scratch. From pasta and pizza dough to our charcuterie, herbs and even our bar mixes, we believe in using sustainable and responsibly sourced ingredients from trusted vendors and businesses.
ENRICO THE OVEN
The coal we use in Enrico is anthracite - safe for food preparation/consumption and burns clean. No trees were harmed in the firing of your dinner!
Every morning, our pastry chefs mix, cut and roll out the dough used for our pastas and pizza using Italian flour - Dopio or "00" flour. This is a non-GMO, unbleached and unbromated (no additives are used to speed up the aging process necessary for flour) to yield the perfect texture.
This flour is specific to good pizza and lets us stretch the dough to create the perfect, thin, Napolitano style crust.
Coal-fired Napolitano pizza has a beautiful leopard-spot-like appearance. The crust should be a light tan, with char spots (not burnt!) around the edges and underneath the crust. This is a desirable trait of good, coal-fired pizza.
OUR CATCH OF THE DAY
We like the term "docks to kitchen" and source from companies that, as much as possible, deliver directly from the docks primarily from the South Atlantic and Gulf fisheries. This gives us the freshest seafood possible.
MEET OUR LOCAL PARTNERS
Wedge Oak Farms
Porter Road Butcher
Tennessee Grass Fed
The Bloomy Rind