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WHERE
TO EAT
An Apostle of Food
For 25 years, Nick’s has been an icon of fine dining in Jackson.
By Lisa Flynt
Photos by Thomas Beck
Nick Apostle is like the Julia Child of Jackson. Much like Child shaped
the way America eats today, Nick shaped the emer- ging food scene in
Jackson 25 years ago and continues to be an icon of dining in the area.
Having grown up in the world of restaurants, Nick knew the level of effort
required for daily operations and success. “I was living in Little Rock
helping with family business transactions, and made the decision to move
my family back to Jackson,” notes Nick. “I found this location and
couldn’t figure out why two restaurants had failed here. I was determined
to make it a success.” He opened Nick’s in December of 1983 and will
celebrate 25 years of business this year.
“When I moved to Jackson,” recalls Nick, “one vendor was selling ‘redfish’
to everyone – but it was actually drum, not redfish.” His focus on
acquiring true redfish and educating consumers about the difference
eventually raised the standards overall for fresh seafood in the area.
“You had to drive to New Orleans to get real redfish,” Nick continues,
“but now good, fresh fish is more readily available from a variety of
sources.”
Nick notes that the tricks of serving quality seafood include taking time
to handle the seafood properly and knowing how to cut the fish. “Cutting
fish is therapeutic,” he smiles. “It gives me time to think things
through. Plus, sometimes you just have to get in there with the knife to
make sure you’re getting the presentation and thickness desired.”
Personal drive along with a knack for investing in and understanding
people are two other factors that contribute to his success at Nick’s.
Nick knows one speed – full throttle – and he surrounds himself with
people who share similar qualities of intense drive, a workhorse
mentality, and a very focused approach to the immediate task at hand.

The kitchen team and wait staff are each held accountable to high service
standards. In the kitchen, Nick has developed a well-orchestrated system
for getting the food out in a manner that ensures the highest quality.
“There are no wasted steps,” he explains. “Each part of the process is
mapped out and followed exactly. Each person knows his role and how to
execute efficiently. Without the process, the food quality would be
impacted in a negative way.”
“Likewise, the wait staff know how to read customers’ needs and respond in
a way that makes the customers comfortable,” continues Nick. “I am
fortunate to have highly-skilled teams on both sides, from Derek George
who is now more chef de cuisine while I play the role of executive chef,
to Amos who’s been in the kitchen for 25 years and wait staff who have
spent long careers here shaping the dining experience.”
Nick understands the key is giving people what people want when they dine
out, which means still having favorites available and offering flexibility
when the menu might change. “People are comfortable with classics like the
veal piccata or redfish, but they want a twist,” describes Nick. “When
they come out to dinner, they want to relax and enjoy themselves and not
worry whether they’ll like the special. They trust that we’ll give them
their favorites, but with a Nick’s slant.”

Even with 25 years of success, a well-oiled machine that produces
consistent product and service, and a solid kitchen staff to back him up,
Nick remains passionately involved in the daily operations of Nick’s, from
menu changes to collaborating on dinner specials, and interacting with
guests. When asked what’s next in his focus, he smiles broadly and
declares that he plans to teach his grandkids to fish and hunt and be
around a lot to help raise them. With his deep knowledge of food and
evident passion for being immersed in the world of food, you can bet that
he will not be too far removed from the action and intense dedication that
has made Nick’s the beacon of fine dining that it is today. o
Nick’s :: 501 Lakeland Dr # 101, Jackson
601.981.8017 www.nicksrestaurant.com
Lunch: Monday-Friday 11:00 a.m. - 2:00 p.m.
Dinner: Monday-Thursday 5:30 - 9:30 p.m.
Friday & Saturday 5:30 - 10:00 p.m.
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