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WHERE NICK SHOPS
THE MEADOW
For: Sea Salts
Nick Says: "They have something like over 100 finishing salts. You’re able to taste all of the varieties of salt. One is buttery and creamy, the next is a little tangy and another has a definitive terroir of the ocean."
Where: 523 Hudson Street, New York, T: 212.645.4633, www.atthemeadow.com
DICKSON'S FARMSTAND MEATS
For: Chicken and Bacon
Nick Says: "Their bacon is incredible. They have some amazing cuts of meat and probably the best chicken that I’ve had in New York."
Where: 75 9th Avenue, New York, T: 609.647.4842, www.dicksonsfarmstand.com
WHERE NICK EATS
ZARAGOZA
For: Mexican food and meeting up with other chefs.
Nick Says: "It’s a little taco stand that nobody really knows about. They have amazing tostadas, tortillas, stewed goat, chorizo and potatoes, an expansive beer collection and all these things that they churn out late into the night. Humble, but killer."
Where: 215 Avenue A, New York, T: 212.780.9204
WHERE NICK DRINKS
VANDAAG
For: Cocktails.
Nick Says: "It’s modern Danish/Dutch. I had this incredible Bloody Mary variation, called the Danish Mary, that was horseradish-infused aquavit and had so many awesome savory qualities."
Where: 103 Second Avenue, New York, T: 212.253.0470, www.vandaagnyc.com
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