Nica's 320

[bobbyhawks]

It seems that they could do wonders to fix the menu by eliminating the 67 flavor combinations for "blaze and broil," and the 30 flavor choices for "mix-n-match."  If they replaced that with just around 5 to 10 things that they feel are the best of that ilk, they would still have a lot to choose from, including appetizers, salads, pizza, mac and cheese, sandwiches, and appetizers... but at least they would eliminate 97 choices from the menu.  And if they just advertise that they are willing to mix and match parts of other entrees, those who are so inclined can ask for something more specific.

And to be clear, I haven't eaten anything here I did not like (only been once).  So there is still a lot of promise.  I think they have the opposite problem of the Westside Local.  I love the Westside Local, but the menu changes very rarely (there are some items I wouldn't ever want them to change), and the under $15 sandwiches/entrees are only a handful.  All told, I think I'd rather Nica's have that problem than try to be everything at once.  I'm also glad that they are trying to be their own restaurant and not WSL, Reiger, etc. 2.0.  I feel bad criticizing them so early on, but reading their menu is a bit like the restaurant equivalent of a confused JOCO driver not finding parking near the P&L and deciding to go home instead.

[PumpkinStalker]

I feel bad criticizing them so early on, but reading their menu is a bit like the restaurant equivalent of a confused JOCO driver not finding parking near the P&L and deciding to go home instead.

I agree, it's a very poor website.  Too messy and I gave up reading all the mumbo jumbo.  I am a big fan of mac and cheese though so I can't wait to go check that out.  FTR, Pierpont's Lobster Mac and Cheese for lunch is the best I've ever had....although it's been several years so they may not have it.  But it had huge chunks of plump lobster, and the cheese sauce was perfect - not too thick, not too thin, not overly strong flavored.  It is/was amazing.

[beautyfromashes]

That menu is a mess! Probably so much so that I won't even try the place.  If I go to a nice restaurant I don't want to tell the chef what ingredients to put in my food.  He's the professional and his food should be his art.  If he was confident in his art, he wouldn't want me putting my own spin on it.  This place looks like a glorified Mixx or Noodle's and Co.  It's going to have a hard time fitting in with so many great options in the area. 

[kucer]

Great work here supporting a new business in the Crossroads.

[heatherkay]

I'm excited that they plan to be open late. 

[smh]

Great work here supporting a new business in the Crossroads.

[bobbyhawks]

Just to reiterate and not deter anyone from trying the place.  I really enjoyed the food.  The menu is annoying, but is a large confusing menu really worth dismissing what could be a delicious meal?

I dropped by this morning to bring some beignets to the office, and while I'm not a huge donut fan, I can't imagine ever wanting to buy donuts over the beignets at Nica's.  Everyone is raving about them.  They were made to order and were piping hot with a generous showering of powdered sugar.  Pretty phenominal if you ask me, and I'm not a sweets guy early in the morning.  If you are deterred by the menu, please just go in and pick up some beignets.  They will make you wonder what else they do well.

[beautyfromashes]

Great work here supporting a new business in the Crossroads.

In my opinion, the Crossroads is the pinnacle of food and entertainment locations in the city.  If you are going to come into the district, you have to be on the top of your game and this includes a first class concept.  A DIY Mac and Cheese place just doesn't catch my attention.  So, I will support the other first class restaurants in the district.  

[DaveKCMO]

In my opinion, the Crossroads is the penticle pinnacle of food and entertainment locations in the city.  If you are going to come into the district, you have to be on the top of your game and this includes a first class concept.  A DIY Mac and Cheese place just doesn't catch my attention.  So, I will support the other first class restaurants in the district. 

[kboish]

So beauty, to be clear...you have never eaten at Nica's?

[bobbyhawks]

And it is not just a DIY mac-n-cheese restaurant to be clear.  As mentioned in the last many posts, they offer quite a bit more than just that.  Try before you talk smack.

[beautyfromashes]

And it is not just a DIY mac-n-cheese restaurant to be clear.  As mentioned in the last many posts, they offer quite a bit more than just that.  Try before you talk smack.

Is it better than the Rieger? Extra Virgin? Michael Smith? Westside Local? Pizza Bella? Grunauer? Westport Cafe? If you say it's better than any of those, I'll give it a shot.

[mean]

Great work here supporting a new business in the Crossroads.

If you're looking for the forum where everyone fellates every business that deigns to locate in the city, that's a different forum.

[heatherkay]

You don't have to give them a glowing review based solely on their decision to located in the Crossroads, but it would be nice if people reserved judgement until they had actually tried the product.

[KCPowercat]

That's what I'm doing. I was excited with their relocation based on their prior cred. Love their hours as well.

[beautyfromashes]

Ok! Ok! You're right.  I'll try the place.  It will probably be my new favorite place because my expectations are so low. 

[mean]

You don't have to give them a glowing review based solely on their decision to located in the Crossroads, but it would be nice if people reserved judgement until they had actually tried the product.

I haven't judged the product. I've judged the menu and the web site, both of which I have seen.

[heatherkay]

That's humming the scenery.  The product of a restaurant is not the menu or the website.

[mean]

Right. And I haven't said word one about the product, so back off.

[supastudio]

Noticed they have Absinthe coctails.  Has anyone tried one there? Do they serve it using the traditional French method with the dripping ice water on a sugar cube?