—You read that the chef from Narcissa and Dovetail was posted up near Union Square and want to check it out for yourself.
—You’ve a hankering for dandelion pie.
No matter your reasoning, you’re heading to Nix, a handsome spot for cocktails and many finely prepared things from the earth (earth, by way of the Union Square farmers’ market), now open.
It looks like this. See? Bright. Undeniably good-looking. Appropriate for dates and not-dates alike. And the chef we speak of is John Fraser—who will be fulfilling your russet potato carpaccio cravings.
But first, have a seat. Order a Honey Bee (gin, sake, clover honey, Thai basil) or ask for that martini with fresh thyme swirled in.
Then start pointing at things you never thought you’d point at: jicama ribbons with blood orange; wok-roasted cucumbers with goat cheese, jerk spices and kumquats; overnight clay-oven beets... Stop pointing and wait awhile, until a kind soul places said things in front of you.
Repeat as necessary.