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A look inside Nico’s Upstairs Steak & Seafood

Betty Shimabukuro

By Betty Shimabukuro

March 13, 2019

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Nico’s Upstairs Steak & Seafood held an introductory dinner Tuesday night, three weeks after opening on the second floor above Nico’s Pier 38.
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Nico’s Upstairs is chef Nico Chaize’s third restaurant.
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The “copper” bar has many local beers on tap.
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Bar manager JerahM is formerly of Pint + Jigger.
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Juliana Chaize, co-owner of the restaurant.
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Meghan Ellis, formerly of Nico’s Kailua, oversees the dinner menu.
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A classic French escargot with garlic butter.
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Monchong served “en papillotte,” or in paper.
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The Iron Maiden, with vodka and calamansi.
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Steak tartare with shallots and a caper berry.
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New York steak with sauce verte, a French herb sauce.
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Pan-seared New Zealand king salmon with sorrel sauce, a French classic.
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Waipoli greens from Maui with dijon vinaigrette.
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Pork chop with Brie sauce.
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Poke is mixed tableside, with ingredients measured as diners specify.
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Tahitian-style poisson cru made with fish fresh in coconut and lime.
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Spanish octopus with olive oil, lemon and arugula is a holdover dish from Harbor Restaurant, which last occupied the site.
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The view at sunset.
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The dining room at sunset.
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Once the sun sets, the floor-to-ceiling windows offer a dramatic view of the harbor.
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