At Nicholson Muir Distinctive Meats, housed in the historic Ruth Jones Cottage (one of many in Boynton), the butcher shop focuses on ethically-sourced, humanely raised meat from natural, sustainable farms. Owner/Chef James Muir works only with farms he knows personally. Muir, son of a Scottish farmer and a French mother, moved with his family from Buenos Aires to the States at age 10. He attended French Culinary Institute, worked with Ian Schrager Hotels, Chef Rocco diSpirito, Rosa Mexicano restaurants as regional chef, and Orale Mexican in New Jersey. He opened Artaux (his grandfather’s surname), a celebrated spot in Sea Cliff on Long Island’s North Shore, before moving to Florida.
Muir’s life experiences seamlessly informs his cooking: his Argentinian-style grill, a Japanese konro grill adjusted for “Argentine grilling” fueled by all-natural Argentine charcoal and quebracho wood; the delicate, decidedly French approach to his knife work and aesthetic plating style; and his flair for integrating the flavors of Argentina, Spain, France, Japan and Mexico within one cohesive, unique menu.
The intimate dining room is a mix of coastal décor, white tablecloths and a casual community dining table at its center. If you stop by during the day, Nicholson Muir offers a few “lunch only” dishes. Same goes for Brunch. Chef Muir shows he’s no one-trick pony as he changes up his presentations using his premium meats as a starting point. Don’t want to order meat? The fish is fabulous too.
