Nick's on Main: Where Everyone Knows Your Name

Looking for a little extra attention from your chef? When dining at Nick's on Main, Chef Nick Difu checks on you personally. How's that for having the cook's ear?

Overview: is perfect formula for the discerning diner. Touted as an American Bistro, it definitely marks its place in the community for California Cuisine. Nick Difu, owner and chef du cuisine, is no stranger to the area. After 10 years of cooking in Los Gatos for other well-known restaurants, Difu opened his namesake in 2008. “I wanted to create a restaurant where people feel at home,” says Difu. He maintains that certain-something that keeps customers flocking in—his personal attention to his patrons. At lunch time, Nick's delivers comfort by elevating the food you might serve at home, and at dinner, it's California Cuisine, which is all about fresh ingredients and extraordinary flavors. Nick’s on Main has been rated and recommended by Michelin and Zagat’s. Nick appreciates the accolades that come with being associated with a Michelin rating; however, he thinks that Zagat’s is more important, because it is a vote of confidence from the people. 

Décor: The diminutive dining room is sleek and elegant, leaning toward a minimalistic look and feel. White linen adorns the dark, hard-wood tables. The dark wood also trims doors and other furnishings that frame the room. There are old photos of Difu's family on the walls, which remind one of what you would see in a photographic slide show on the History Channel. It looks and feels like a scene from a movie of a posh place to dine and be seen, but it is not pretentious. It’s a place where one can enjoy a great meal in a comfortable, well-maintained environment.

Drinks: There is a bountiful selection of California wines, offered by the glass ($7-$19) and bottle—Thomas Fogerty Gewurztraminer 2008 at $28 to Caymus Cabernet 2008, Silver Oak Cabernet 2006, and the Altamura Cabernet 2006 at $110 a bottle. You can request any wine by the glass; consequently, you have full use of the wine menu. This is a wonder opportunity to taste a great wine. Don’t like wine? There is a nice assortment of beers that complement meals: Bass Ale, Pacifico and Stella Artois, priced at $6. Non-alcoholic beverages ($2.50) include fountain drinks, iced tea, lemonade and coffee.

Appetizers: Nick’s appetizers are meals unto themselves. The Panko Crusted Abalone ($15) over field greens and Lemon Chive Butter Sauce is a people pleaser. The richness of the abalone is cut by the mixed greens, creating the perfect bite. Other starters include the Crab Risotto ($9 and 12), served with braised leeks lemon beurre blanc and a touch of truffle; Steak Tartare ($9 and $12), with garlic toast points and Pomme frites; Foie Gras Mousse ($13), with Cornichons (small tart pickles) and Sweet Cherries; Prosciutto Di Parma ($9) with Warm Figs and Olives. Steamed Mediterranean Mussels ($13) bathed in Spicy Thai broth and served with spicy pommes frites, and Tuna Tartare Tower ($13) dressed with Spicy Ginger Soy sauce. The Trust the Chef ($15) appetizer adds surprise and wow factor, as it is usually some tasty morsel off the dinner menu. So if Difu asks you “Do you trust me? Say, “Yes, bring it on!” and get ready for an excellent culinary start to your evening.

Entrees: The entrees are imaginative, robust dishes. You don’t find pheasant on many menus, but Nick’s on Main does, and it is a well-loved dining choice, as testified by patron comments written on the Food Lover’s Companion that is delivered with your check at the end of the meal. The Pan Roasted Pheasant Breast ($25) with creamy polenta, sautéed French beans and Apple Wood roasted bacon crowned with a cluster of exotic mushrooms is a decadent gastronomic treat. Other meal favorites include; Seared Ahi Tuna ($25) served with angel hair pasta, shitaki mushrooms, sautéed asparagus finished off with goat cheese and brown butter-herb sauce; Pan Roasted Chilean Sea Bass ($26) with white beans , sautéed Brussels sprouts, apple wood-smoked bacon topped with basil oil; “Loch Duart” Salmon with Dungeness Crab ($23) served with lemon risotto, sautéed asparagus and chive beurre blanc; Nani’s Meatloaf ($20) served with whipped potatoes sautéed broccolini and topped with mushroom gravy; Braised Short Ribs ($25) with roasted garlic and shallots, fingerling potatoes and roasted Toy Box baby carrots; Pan Roasted Veal Rib Chop ($28) accompanied by creamy herbed polenta, sautéed French beans with Apple Wood bacon and a sun-dried tomato butter; Roasted Pork Tenderloin ($24) with whipped potatoes, sautéed French beans with Apple Wood bacon and port wine infused dry cherries. Parmesan Crusted Dry Aged New York Steak ($32) on a bed of braised leeks and wild arugula with pomme frites. Nick changes the restaurant offerings every day to reflect inspiration and fresh ingredients, so don’t be surprised to find something new on the menu.

Sides: Nick’s is a neighborhood restaurant, so there aren't a lot of things on the menu that are sold a la carte, like you would find with city dining. However, if there is something that you would like to have a la carte on the menu, Difu will try to accommodate you. The salads are flavor-layered green goodness, which offer excitement to all your taste buds, playing on the salty and sweet nature of greens, fruit, nuts and proteins. The salads include Orchard Green Salad ($6), Wild Arugula Salad and Honey Glazed Roasted Beets ($6) with Dungeness Crab ($12), and Not Your Traditional Caesar Salad ($6) with grilled Chicken ($12), Asian Cabbage Salad with spicy Duck ($12), Cobb Salad with Maine Lobster ($12).

Dessert: Seven dessert choices are featured on the menu: Cheesecake, Crème Brulee, Peanut Butter and Chocolate Mousse, Warm Banana Bread Pudding, Lemon Tart, and Strawberries marinated in Grand Marnier each priced at $6. The Warm Banana Bread Pudding is the dessert diva and a favorite for many who like a little something sweet to finish their meal.

Service: Nick’s on Main provides you with polished and attentive service, where the wait staff is determined to give you an excellent dining experience. Difu personally visits each table and converses with patrons, which ups the friendliness factor. This added element of detail and hospitality makes one feel well taken care of and enhances the dining experience.

Signature Dish: The Panko Crusted Abalone served over Asparagus Lemon Chive Butter is considered a signature dish. However, as the entire menu was lovingly prepared by Difu, he considers it a collection of signature dishes.

• 35 E. Main St.
• Cost: $25 to $75
  

Chef: Nick Difu, an 18-year kitchen veteran, has spent more than 10 years cooking in Los Gatos. He was trained at the Culinary Academy in San Francisco, now known as Le Cordon Bleu. He's been named one of the three best chefs in the area by Metro.