Founded by a fusion of a skilled chef, his wife, and their business partner, Nica's 320 aims to meld the traditional flavors of Italian, Thai, Caribbean, French, and Cajun cuisines into culinary gold. In the kitchen, chef Bryan Merker and his team plate a diverse menu that blends those influences into tasty entrees and mix-and-match specialties so creative they rival the gourmet cheese plates that NASA brought back from the moon.
Inside Nica's 320’s exposed-brick dining room, constellations of local artwork contrast with a hammered-steel-topped bar that dispenses cocktails and cold showers beneath an ornate absinthe fountain. Lighting fixtures dangle from exposed ceilings, casting an amorous glow over cornbread pancakes, thai chicken, korean pork, jerk-steak slider trios, and sticky-rice crab cakes laced with savory cheddar and red-chili jam. Steaming plates of redefined risotto, pan-fried noodles, man n' cheese, and beignets pique curious palates. Outside, an open-air patio soaks its occupants in gentle breezes that —like the fountain—have the power to pacify.