May 23, 2013
Written by Fran Sikorski
Thursday, 12 June 2008 15:08
A casual and friendly restaurant, Nick’s is usually filled with people and laughter and overflows with life.
When you have a yearning for a special, reasonably priced old-fashioned regional Italian dish, you head for Nick’s Restaurant in Danbury where for 20 years, owners Victor and Frank DeGirolamo and Tony Gallucci have made many friends who travel to the restaurant, tucked into a store front on a side street. Victor DeGirolamo and Tony Gallucci oversee the kitchen at Nick’s and Frank DeGirolamo is the pizza chef. It’s like “old home week” during each visit as the many regulars meet there for lunch and dinner.
My craving for a generous-sized chicken parmigiana grinder and a tasty oversized house salad with gorgonzola dressing, followed up with a cappuccino, was fulfilled at Nick’s recently. Where can you find an extra-large grinder for $5.75 and a more-than-you-can-eat house salad for $4.50, and a N.Y. cut sirloin steak for $18.95, the highest price on the menu?
Signature appetizers are hot antipasto for two, stuffed clams, baked stuffed shrimp, eggplant and veal parmigiana, cold antipasto for two, stuffed mushrooms, clams and mussels posillipo prepared in garlic, white wine, and marinara sauce, and fried calamari.Soups are pasta e fagioli, minestrone, and a house creamy French onion.
Bring a hefty appetite for the broiled seafood platter with filet of sole, scallops, stuffed clams, shrimp, and swordfish in a delicate lemon butter and garlic sauce; veal valdastana, stuffed with ham and mozzarella in a savory brown sauce; chicken a la Nick’s, breast of chicken, sundried tomatoes, mushrooms and asparagus in a light brown sauce.
Favorite pastas are capellini with a special sauce, sautéed onions, mushrooms, ham and peas in light cream; paglia e fieno primavera with zucchini, leeks, scallions, peppers, onions and mushrooms in a light sauce; and the ever-popular gnocchi with pesto sauce, all priced under $14. Salad is served with all entrees, including pasta dishes.
A children’s menu includes chicken parmigiana, cheese or meat ravioli, baked ziti with meatballs or sausage.
Favorite Italian desserts are a house rum cake, tiramisu, cannoli, cheesecake and chocolate mousse cake.
Nick’s also has a café in the new medical arts building at Danbury Hospital and a very large catering service.
Robust, delicious simplicity is what you get when dining at Nick’s.
Ron Polpo of Wilton, owner, of Polpo Restaurant and Saloon (203-629-1999) in Greenwich, is also the owner of Bulldog Bar & Grill, a steak and chophouse at 138 Washington Street in South Norwalk (203-838-3430), and Bulldog Bar & Grill at 136 River Road Extension in Cos Cob (203-422-2177), featuring burgers, sandwiches, chicken and fish dishes, salads and a special children’s menu. Both restaurants are housed in historic buildings retaining old world charm but updated with all modern amenities.
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