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