Recent social media posts
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.
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.
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.
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.
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.
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.
Address
72 University Place
New York, NY
10003
For the vegetarian/vegan restaurant and new American restaurant, take public transport to Union Square Station and walk west on 14th Street towards University Place. For driving/parking, there is a parking garage on 12th Street between Broadway and University Place.
For the American restaurant, take public transport to 8th Street-NYU Station and walk north on Broadway towards Waverly Place. For driving/parking, there is a garage on Mercer Street between Bleecker and Houston Streets.
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 |
Alerts
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What people say
Vegetarian and vegan restaurants have been gaining popularity in recent years, and for good reason. These types of restaurants offer a unique dining experience that is not only healthy but also delicious. NIX, located in University Place, New York, is one such restaurant that stands out from the rest.
NIX is a Michelin-starred vegetarian/plant-based restaurant that offers a seasonal menu. The restaurant's founder, Michelin-starred chef John Fraser, has a personal passion for cooking with vegetables. He believes that eating vegetarian or vegan should feel like a celebration rather than a sacrifice. This philosophy is reflected in the dishes served at NIX, which are highly flavorful and shareable.
In addition to its delectable food offerings, NIX also boasts an innovative cocktail menu and housemade sodas. The restaurant's affordable and adventurous wine list completes the menu, making it the perfect place to unwind after a long day.
The lively atmosphere at NIX adds to the overall dining experience. Located in Greenwich Village, this restaurant offers an ambiance that is both inviting and relaxing. Whether you're looking for a romantic dinner for two or a night out with friends, NIX has something for everyone.
Overall, NIX is an excellent choice for anyone looking for a vegetarian or vegan dining experience that is both delicious and memorable. With its seasonal menu, innovative cocktails, and lively atmosphere, this Michelin-starred restaurant is sure to impress even the most discerning diners.
