Lunch-only specials at Nicholson Muir include the J. Long Salad, a lovely composition of seared Ahi Tuna, sushi rice, shaved Brussels, diced mango and cucumber, carrot and arugula, dressed with Sriracha aioli and “Tom Chung” sauce. Three sandwiches are served with fries: White Lightening, seared NY Strip, Munster cheese and chimichurri aioli on toasted baguette; Side Chick, boneless fried chicken, melted cheese, bacon and chipotle aioli on potato bun; and Butcher Burger, two dry-aged beef patties, Munster cheese, bacon, chipotle aioli and gherkin aioli.
Five all-day entrees, 10 steak varieties, and daily evening specials are offered at dinner but begin with some really unusual Starters. (No wonder the Palm Beach Post named Nicholson Muir “Best New Restaurant of 2023.”) Global small plates, beautifully plated works of art with Argentinian, Spanish and Japanese influences, are eminently shareable.
Try Provoleta, a thick round of Argentine Provolone, grilled, cut into wedges and dressed with arugula, sun-dried tomatoes and pine nuts; or tasty hand-cut beef or creamed spinach Empanadas. Spain’s influence can be seen in Jamón, slices of the world-famous Ibérico de Bellota ham, courtesy of acorn-fed, black Iberian pigs. Don’t miss “Me-So-Crispy,” the ultimate surf-and-turf: this Francaise-Japonaise mash-up layers crispy sliced potatoes, American Wagyu steak tartare, sriracha aioli and crispy rice, spicy tuna tartare, avocado and jalapeño.
