NIX

NIX Nix is a Michelin-starred vegetarian/plant-based restaurant in Greenwich Village, with seasonal menu
(620)

Nix is a new restaurant from Michelin-starred chef John Fraser, drawing on his personal passion for cooking with vegetables. With the belief that eating vegetarian or vegan should feel more celebration than sacrifice, Nix features dishes that are seasonal, shareable and highly flavourful. Innovative cocktails, housemade sodas and an affordable, adventurous wine list complete the menu, all served in a lively Greenwich Village atmosphere.

With great sadness, we announce that NIX will not be reopening. We were four years old, almost to the day, when Covid ob...
06/10/2020

With great sadness, we announce that NIX will not be reopening.
We were four years old, almost to the day, when Covid obligated us to close. Everything that’s happened since has shown us that there is no path back to where we had been: an intimate, busy restaurant that was able to pay its staff fairly, serve its neighborhood, maintain exacting standards of excellence, and still operate as a (more-or-less) sustainable business. If we could ever achieve that again, it will not be this year. Or next. And, in downtown Manhattan, maybe not for a good while.
And so here we are. We're proud of what we did, which was to make a delicious, fun, Michelin-starred meatless restaurant, and we hope we made a positive difference in the many lives we intersected with, two hours at a time. Thank you to everyone who supported us and worked for us. We will miss you.

We are cautiously starting dinner delivery to our neighbourhood, with our monitored staff members bringing the goodies (...
03/17/2020

We are cautiously starting dinner delivery to our neighbourhood, with our monitored staff members bringing the goodies (including cocktails) to your doorstep. All the details via our website.

Why do delicious things look more delicious in multiples? Because they’re a party.Happy birthday Sarah!
03/09/2020

Why do delicious things look more delicious in multiples?
Because they’re a party.
Happy birthday Sarah!

02/29/2020

Today it’s our birthday. The happy 4th, which comes after the philosophical 3rd and before the neurotic 5th.
We're all booked for our free brunch today, but have a few slots still open for dinner, when we’ll be pouring our favorite sparkler (wine), and sending our signature dessert to every table. Which is: a quarter pineapple slow roasted in the tandoor oven, topped with coconut, tamarind caramel, macadamia nuts and whipped cream.

02/25/2020

It’s our birthday on February 29! (Astute minds will deduce we’re four, since 2/29 only happens in leap years.)
To celebrate, we decided to make Saturday brunch completely free—not just meat-free, but money-free too.
Book quick on Open Table! Reservations a must, as we won’t have room for walk-ins.
Dress festive.

Yes it does, and no it isn’t.If you don’t eat meat, the raw beef/egg duo of steak tartare sounds fantastically gross, li...
02/04/2020

Yes it does, and no it isn’t.
If you don’t eat meat, the raw beef/egg duo of steak tartare sounds fantastically gross, like licking a barn floor. Our new mushroom dish does sport that paleo look, but without the blood and bacteria. Cultivated and foraged mushrooms, sautéed, deglazed then laid around a fried egg, is the easy part. The deglazing sauce, the bearer of umami, was the exploration. XO was the reference, but it needed to navigate around the traditional dried scallops and shrimp (and sometimes ham). As always, plants gave of their brilliance: chestnuts for sweet texture, dried apricot and cherry for fruitiness, soy, kombu, black garlic and ginger for a hit of fermented funk. The surprise of the dish, added last, is a generous spritz of fresh lime juice. Mushrooms and lime juice, heaven-made for shrooming.

A salad can be a novel or it can be a poem. If it’s a novel, like a Niçoise, it has chapters: tuna, egg, green beans, po...
01/23/2020

A salad can be a novel or it can be a poem. If it’s a novel, like a Niçoise, it has chapters: tuna, egg, green beans, potato, tomato. Yes, you can mash them all together, but your French waiter will be appalled. If it’s a poem, like a Caesar, it’s an arrangement of a few themes that interplay, resonate and repeat. There’s a good reason why poems are shorter than novels: they can easily outlast your interest in them.
For our new brussels sprouts salad, we made a layered arrangement of flavours that (we hope) keeps surprising. The first theme is playing brussels leaves against shaved black truffles—two variations on earthiness that both taste like winter. Next, the interplay of fruits: the muskiness of pear (from ) against the sweet-bomb of raisins. Toasted walnuts, because always. And then the dramatic tension between a deliberately aggressive and acidic vinaigrette with the creaminess of pecorino (or without for ). The final gesture is a scattering of thyme leaves, enough to show up in every fifth bite, because a salad should also feel like a treasure hunt.

In this month of resolutions, we’re taking care of two at once, with our super-healthy, all-vegan prix fixe dinner menu ...
01/06/2020

In this month of resolutions, we’re taking care of two at once, with our super-healthy, all-vegan prix fixe dinner menu ($55 per person). The first course: 4g of protein, 8 g of fiber, 16g of carbs, 138 calories, 100% recommended daily intake of vitamins A and C.
AKA, crudités on ice with two dips—smokey eggplant with pine nuts & cilantro plus avocado with mint, ginger and curry.
Full menu on our website.

12/17/2019

Our falafel sounds best on headphones. In the basic mix, we dial back on the chickpeas, substituting edamame, green peas and cashews, which adds effects of green and crunch to the requisite herbs and spices. Instead of a yogurt dressing, we make a vegan h**p aioli, which is creamy in a more rootsy way than dairy. But (our guests tell us), the hook is what we layer between the aioli and falafel—a bed of slow-fermented collard leaves, which perform something trippy and hard to explain, but has to do with the collision of two textures, both of which embrace the funk. The cilantro garnish on top is all cowbell.

We love our dumplings, and we love that you love them too. For the cold season, we're stuffing them with kabocha squash,...
11/17/2019

We love our dumplings, and we love that you love them too. For the cold season, we're stuffing them with kabocha squash, nutty and velvety sweet, and fresh ginger. The fireworks happen in the bowl: a trio of dressings—soy, chili and ginger-scallion—three raw crunches—carrot, radish and snow peas—and two snipped herbs, chives and mint. If it sounds like a lot, it is, but in a good way. All , too.

A bittersweet winter salad from our dinner menu. The leaves are Castelfranco, a chicory that eats more like a lettuce, w...
11/06/2019

A bittersweet winter salad from our dinner menu. The leaves are Castelfranco, a chicory that eats more like a lettuce, with an edge of bitterness common to all greens that prefer the autumn to the summer. To dress, we blend avocado oil, pomegranate and beet juices and pomegranate molasses. Garnish is radishes, pomegranate seeds and snips of parsley, tarragon and mint. The flavors are a little Persian, a little Italian. The look is American tie-dye.

Address

72 University Place
New York, NY
10003

Opening Hours

Monday 11:30am - 2:30pm
5:30pm - 11pm
Tuesday 11:30am - 2:30pm
5:30pm - 11pm
Wednesday 11:30am - 2:30pm
5:30pm - 11pm
Thursday 11:30am - 2:30pm
5:30pm - 11pm
Friday 11:30am - 2:30pm
5pm - 11pm
Saturday 10:30am - 2:30pm
5pm - 11pm
Sunday 10:30am - 2:30pm
5pm - 10:30pm

Telephone

+12124989393

Website

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